Nathalie Chiva wrote:

> No, alas you are right, there is pasteurised-milk raclette cheese.
> BTW, I use my raclette maker (yes I have one, I'm entitled to, I live
> in Switzerland ;-)) with other cheeses too.

Hey, so I'm an outlaw? I have one, too ;)

> Good cheeses for this are
> Italian Scamorza affumicata, Fontina or Montasio, French goat cheese
> (all kinds) and Beaufort, Swiss Gruyère, Tilsiter, Tomme vaudoise.
> Having tried it, Mozzarella is not good in the raclette maker,
> surprisingly.

True, mozzarella is wasted, there. Here it's common to melt the cheeses and
then pour them over boiled potatoes, and on the top of the raclette-maker
one can make some meat and veggies sizzle.
The best cheese I ever had with it has been a french mix who a friend
brougth in last winter, probably from a stupidmart or like in the Savoy
area, which was made with three different cheeses, all shredded in a 0.5Kg
pack. Wonderful.
--
Vilco
Think pink, drink rose'