Except for the most pungent Morbier or Limburger, I love cheese. A traditional gruyere fondue with an aroma of white wine and kirsch liquor will always win me over, but I’ve ventured out from some of my standbys. Raclette is an over-the-top cheese experience, complete with its own table and heating iron to melt the half wheel of cheese directly onto potatoes, cornichons {petite pickles}, and prosciutto. Potato and cheese just seem to go well together, enter aligot. This dish combines tomme cheese and mashed potatoes into a velvety, elastic union.
Outside La Cloche a Fromage, Strasbourg
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