If there’s a cheese that’s associated with cold weather, it’s raclette. That pungent, cow’s milk cheese makes my French heart beat faster and yearn for Alpine climes. I could sit with the shepherds, heat some rocks, and slide melty, ooey-gooey cheese onto potatoes or baguette.
The folks at Scardello, our resident cheese aficionados, are getting into the game. They’ve announced two February weekends (this one and the weekend of the February 15), when they’ll be serving up sandwiches at the Shed in the Dallas Farmers’ Market: the classic Yodeler, with melted raclette scraped onto baguette; and then variations thereof, involving the cheese melding with mushrooms or salumi or ham with hints of rosemary. All sandwiches, which are $12, come with cornichons. It sounds like a glorious umami gestalt.
They’re calling it Raclette, TX. Which is like Prada, Marfa…or Marfa, TX. You know, artsy things that both belong here and don’t. The best mash-ups.
If you want to know how it’s done, see here. Warning: this will make you very, very hungry.
Saturday & Sunday, Feb. 1 & 2, 15 & 16, 10 a.m. to 5 p.m.
Raclette, TX at the Shed at the Dallas Farmers’ Market. Additional spring dates “to be announced.”
