In all the years of cheese-loving wandering, no-one ever dared dream of an easier way to make raclette. Sure, there are electric burners, no-stick trays, and all manner of widgets and gadgets that lose the romance and elemental simplicity of the real thing. Finally, raclette made simple. A shallow dish of thick, thermally massive Himalayan pink salt warmed gently in the oven makes for the easiest and most beautiful raclette preparation you've ever seen.
Since the 13th century, the cow herdsmen of the Haute-Savoie in France have ended their days under starry skies, with a blazing fire, and a big wheel of raclette cheese warming by the fire. As the cheese softens, the hungry herders would strop off a melting layer of cheese and devour it with bread or pickles or cured meats. It's great with potatoes too!
This dish brings dazzle and dramatic flair to every meal, but it's especially wonderful for raclette. Every dish is unique, made by hand from a solid chunk of pink Himalayan Salt that stands inches high and 8 inches in diameter, making it a well-proportioned all around plate.
Hand-picked from the purest seams of 600 million year old salt deposits deep under the rugged Punjabi landscape, this salt block is suitable for freezing to -320°F (-196°C) and heating to 900°F (482°C); no other salt block has been tested to such extremes!
Check James Beard Award winning Author (and owner of The Meadow) Mark Bitterman's mouthwatering raclette recipe (pictured here) in his best-selling book, Salt Block Grilling!