Latest news with #Raclette
Perth Now
14-05-2025
- Business
- Perth Now
Perth shop brings back popular dish after sell out event
The Cheese Shop in Kalamunda is serving up their famous Raclette Melt just weeks after its sell-out event which saw more than 1000 cheese lovers line up for the indulgent dish. In April, the dedicated team of 'Cheesemongers' fired up their grills and planned to serve up hot melted cheese, scraped straight from the wheel into fresh bread, from 10am to 2pm but hungry punters cleared out their inventory after less than two hours. Just weeks after the event's astonishing success, the shop announced it would be bringing their coveted Raclette Melts back on May 24. 'Guess who's back, back again? RACLETTE'S BACK - tell a friend!' If you'd like to view this content, please adjust your . To find out more about how we use cookies, please see our Cookie Guide. 'From 10am to 2pm (or until sold out), we'll be scraping molten Raclette cheese straight from the wheel onto fresh baguette, then topping it with cornichon pickles and Spanish Jamon. 'Thanks to the absolutely incredible turnout last time (seriously, thank you!), we've brought in extra hands and a second grilling station to help us get you your cheese more promptly. 'We'll do our absolute best to feed everyone who stops by to enjoy some melty goodness and support our small business.' The Cheese Shop is a family business that began selling its 'premium quality' cheeses to farmers markets across Perth before the team scored a permanent location in the Perth Hills.
The Sun
10-05-2025
- Health
- The Sun
Contaminated cheese is urgently recalled in all Tesco stores over bacteria that causes meningitis & pregnancy loss
RACLETTE wheels are being urgently removed from supermarket shelves after Listeria fears. Tesco customers are being warned to check their 150g packs of Le Superbe Raclette with a best before date of 12 May 2025. The French cheese, supplied to the store by Castelli UK Ltd is believed to have the possible presence of Listeria monocytogenes. Listeria poisoning includes high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea. In rare cases, the infection can be more severe, causing serious complications, such as meningitis or miscarriage. What foods are most likely to cause listeriosis? Although listeria can contaminate a wide range of foods, it is more common in ready-to-eat foods. Ready-to-eat foods are foods which are intended to be eaten without further preparation, such as heating or cooking. Examples include: Cold pre-cooked meats – such as chicken Deli meats – such as salami and cold cuts Smoked and cured fish – including sushi Cooked shellfish Soft mould-ripened cheeses – such as camembert, brie, and blue-veined cheeses Pâté Unpasteurised milk, or products made from unpasteurised milk Pre-prepared sandwiches and salads Pre-cut fruits (for example, pre-packed melon slices) To reduce the risk of listeriosis, it's important to: Keep foods cold until you are ready to eat them - make sure your fridge temperature is set at 5°C or below. Refrigerate foods as soon as possible after purchase Eat ready-to-eat foods within four hours of removing them from the fridge Always eat, cook or freeze foods by their use-by date. Foods after their use-by date may look and smell fine, but they could be unsafe and make you ill. You cannot see, smell or taste bacteria that causes foodborne illness. Always follow the storage instructions, including those for opened foods, provided on the label. If there are no instructions, use opened foods within two days. Keep raw and ready-to-eat foods separate to avoid cross-contamination Follow the cooking instructions on packaging when applicable, and cook or reheat foods (including frozen vegetables) until they are steaming hot right through Wash your hands regularly with soap and water before, during and after meal preparation More to follow... For the latest news on this story keep checking back at The Sun Online is your go-to destination for the best celebrity news, real-life stories, jaw-dropping pictures and must-see video. Like us on Facebook at and follow us from our main Twitter account at @TheSun. 2
Telegraph
29-03-2025
- General
- Telegraph
Make the most of melted cheese with these golden, bubbling recipes
Blessed are the cheese makers. I say this because of all the foods produced by professionals – bread, patisserie, smoked fish and charcuterie – cheese is the one I will never be able to make. I can do a limited range of the others – after much practice and many non-starters – but cheese? Nope. I'm interested in what kind of personalities are driven to certain areas in food. I find that bakers are good at detail, driven (some could be described as obsessive) by the love of what they do. They also have – in my experience – big hearts. Of course they're working with science, but cheese makers even more so and that's where I lose the plot. The measuring of all the variables that go into cheese – temperature, moisture content, the method of salting, the time of day the cows have been milked – requires focus and you need to be a perfectionist, but this has not diminished my love. At this time of year, the dishes on the ski slopes are made with great melters such as Gruyère, Emmental, Comté and Beaufort. So, what makes 'good melters'? When cheese is heated the protein structure breaks down releasing fat and water. Cheeses with higher fat and moisture content tend to melt well. Those with high acidity, such as feta, don't. It's better to have the cheese you want to melt at room temperature and not to heat it too fast (this produces pools of fat – you'll have noticed these on cheddar cheese on toast made with slices rather than grated cheese). These cheeses aren't just good at melting, they have distinctive flavour profiles too. Beaufort tastes of apples and milky hazelnuts (in fact, with an apple or pear, green salad and a few hazelnuts, it's one of my favourite lunches on a Saturday). Comté, from the Franche-Comté region, is slightly more elastic and tastes milkier but is similar. Raclette, made in Switzerland but also cooked in France, is simply heated under a grill in a cast-iron pan (you don't really need special equipment) and served with little boiled potatoes, charcuterie and cornichons. Then there are the soft cheese melters. Vacherin Mont d'Or, with its downy, apricot-coloured crust, comes wrapped in a strip of bark (this imparts a slightly resinous flavour). You can create a mini fondue by wrapping this (box and all) in foil and baking it for 20 minutes. Take the lid off, cut a circle out of the top and pour in a glug of white wine. Summon your beloved to dip boiled waxy potatoes in the molten cheese. Look for reblochon too – it's the one that's used for tartiflette. The rind smells farmyardy but the cheese inside is subtler – creamy and mouth-filling. Italy has its melting cheeses too. There's fontina – beige rather than creamy coloured – from Piedmont. It's not quite the same as the Gruyère-like cheeses – they're nuttier – but in terms of texture they're good substitutes. Then there's taleggio – a favourite – which comes in a brick-like shape and has a bright orange rind. It's robust with a great tang. If you can't get hold of it, you can use French reblochon in its place, though taleggio has become easier to find. You might remember that map of France – we had one hanging in the classroom where we were taught French – of the 1,000 types of cheese they produce? Many more of them are available now than when I was a teenager, and you'll find online companies who know how to pack and send them so that they arrive in good condition. If you want to try British versions of the cheeses I've suggested, go to and look at the 'Intercontinental' section. They suggest Ogleshield if you like raclette, Little Rollright for Vacherin Mont d'Or and Lincolnshire Poacher in place of Comté. Don't want to cook? Just unpack them and eat.
