{"id":13909,"date":"2025-06-04T16:58:52","date_gmt":"2025-06-04T20:58:52","guid":{"rendered":"https:\/\/www.fkaiser.com\/moments-fondants-a-la-fromagerie\/"},"modified":"2025-09-09T18:03:15","modified_gmt":"2025-09-09T22:03:15","slug":"melting-moments-at-the-cheese-factory","status":"publish","type":"post","link":"https:\/\/www.fkaiser.com\/en\/melting-moments-at-the-cheese-factory\/","title":{"rendered":"Melting moments at the cheese factory"},"content":{"rendered":"\n<figure class=\"wp-block-audio\"><audio controls src=\"https:\/\/www.fkaiser.com\/wp-content\/uploads\/Melting-moments-at-the-cheese-factory-mp3-48.mp3\"><\/audio><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Making and serving raclette is a fine art<\/strong><\/h2>\n\n\n\n<p><strong>The Gazette<\/strong><\/p>\n\n\n\n<p><strong>FOOD<\/strong><\/p>\n\n\n\n<p><strong>THE LIVING SECTION &#8211; MONTREAL &#8211; WEDNESDAY, JANUARY 28, 1987<\/strong><br><strong>By JAMES QUIG<\/strong><br><strong>Of the Gazette<\/strong><\/p>\n\n\n\n<p>NOYAN \u2014 Fritz Kaiser offered a choice of beverage.<\/p>\n\n\n\n<p>\u201cWe can have tea or wine,\u201d he said, holding up a chilled bottle of Chardonnay. \u201cEither is very appropriate with raclette.\u201d <\/p>\n\n\n\n<p>I checked my watch and asked for the wine. It was almost one o\u2019clock in the afternoon. <\/p>\n\n\n\n<p>We were at Kaiser\u2019s cheese factory in Missisquoi County, about an hour\u2019s drive south of Montreal. I had come to study the Swiss art of making and serving raclette cheese. <\/p>\n\n\n\n<p>You know about raclette, of course.<\/p>\n\n\n\n<p>It\u2019s on the same page as rabotte and rago\u00fbt in the <em>Larousse Gastronomique<\/em>.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Scraped off<\/strong><\/h4>\n\n\n\n<p><em>Raclette<\/em>, says <em>Larousse<\/em>, is a variety of Swiss cheese fondue that is a specialty of the canton of Valais, where \u201cit is made by holding a big piece of the local cheese to the fire and scraping off the softened part as it melts.\u201d<\/p>\n\n\n\n<p>\u201cThe scraped-off cheese is put on a plate and eaten with potatoes in their jackets, not forgetting the accompaniment of the very heavy white wine of Valais.\u201d<\/p>\n\n\n\n<p>Frankly, that\u2019s more than I ever knew about raclette. Somehow, I always thought of it as a skier\u2019s dish. Something enjoyed on a mountain by rosy-cheeked people with reindeer designs on their sweaters.  <\/p>\n\n\n\n<p>And then, on a country drive, I spotted a sign that said: Fromagerie Fritz Kaiser. I have a soft spot for rural cheese factories, so I turned right at the corner and went in search of a <em>Fromage Canadien<\/em> snack. <\/p>\n\n\n\n<p>But cheddar, it wasn\u2019t. Fritz Kaiser had moved to Canada after graduating from a Swiss cheese school in 1978. <\/p>\n\n\n\n<p>He was a raclette man \u2014 and there wasn\u2019t a ski pole in sight.<\/p>\n\n\n\n<p>Yes, he said, raclette was a dish that worked especially well in cool weather. But no, it didn\u2019t require slopes. <\/p>\n\n\n\n<p>Let\u2019s clear up something else here, Fritz: Is raclette a distinct category of cheese or is it a way to serve cheese?<\/p>\n\n\n\n<p>\u201cIt\u2019s both,\u201d he said, shaving off a sample slice from his wheel.<\/p>\n\n\n\n<p>\u201cI eat raclette seven days a week. Sometimes I melt it, sometimes I don\u2019t.\u201d<\/p>\n\n\n\n<p>\u201cWhat about your cholesterol count?\u201d<\/p>\n\n\n\n<p>He says he never counts it.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong><strong>Mostly raclette<\/strong><\/strong><\/h4>\n\n\n\n<!-- gutenbricks_block_content:start {\"block_id\":\"mbu1vkj3\"} --><div style=\"display:none\" data-gb-rendering-style=\"mbu1vkj3\" data-style-content=\"\/* Loading External CSS for block previews and pattern previews *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/uploads\/gutenbricks\/automatic-css\/automatic.css?ver=1755308289&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/uploads\/gutenbricks\/automatic-css\/automatic-bricks.css?ver=1755308289&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/plugins\/bricks-advanced-themer\/assets\/css\/bricks-advanced-themer.css?ver=1754056927&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/plugins\/bricks-advanced-themer\/assets\/css\/page-transition.css?ver=1754056927&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/plugins\/gutenbricks\/admin\/editor-assets\/bricks-fallback\/frontend.min.css?ver=1.1.26.1&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/themes\/bricks\/assets\/css\/libs\/photoswipe-layer.min.css?ver=1754056900&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/themes\/bricks\/assets\/css\/frontend\/content-default.min.css?ver=1754056900&quot;); *\/.gbrx-edit-block .gb-media-wrapper {\n    align-items: center; flex-direction: column; justify-content: center; margin-inline-end: auto; margin-inline-start: auto\n}\n.gbrx-edit-block .gb-media-wrapper__caption {\n    text-align: center\n}\n.gbrx-edit-block .gb-media-wrapper__caption {\n    color: var(--neutral-semi-light); font-size: .9em; margin: 1em 0; margin-block-start: -1.7em; text-align: center;\n}\n[data-type='default\/gutenb-image-with-lightbox'].wp-block { margin-top: 0; margin-bottom: 0; }\n\"><\/div><div id=\"b-jotfoe_mbu1vkj3\" class=\"brxe-block gb-media-wrapper\" data-gbrx-id=\"gb-jotfoe\" data-gbrx-name=\"block\"><figure id=\"b-kqtlhw_mbu1vkj3\" class=\"brxe-image gb-media-wrapper__image tag\" data-gbrx-id=\"gb-kqtlhw\" data-gbrx-name=\"image\"><a class=\"tag bricks-lightbox\" href=\"https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-verifie-les-fromage-dans-le-haloir.webp\" data-pswp-src=\"https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-verifie-les-fromage-dans-le-haloir.webp\" data-pswp-width=\"1920\" data-pswp-height=\"1386\" data-pswp-id=\"gb-lightbox-ddhr\"><img width=\"1920\" height=\"1386\" src=\"https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-verifie-les-fromage-dans-le-haloir.webp\" class=\"css-filter size-full\" alt=\"Fritz v\u00e9rifie les fromage dans le h\u00e2loir\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-verifie-les-fromage-dans-le-haloir.webp 1920w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-verifie-les-fromage-dans-le-haloir-960x693.webp 960w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-verifie-les-fromage-dans-le-haloir-150x108.webp 150w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-verifie-les-fromage-dans-le-haloir-768x554.webp 768w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-verifie-les-fromage-dans-le-haloir-1536x1109.webp 1536w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-verifie-les-fromage-dans-le-haloir-226x163.webp 226w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-verifie-les-fromage-dans-le-haloir-480x347.webp 480w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-verifie-les-fromage-dans-le-haloir-640x462.webp 640w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-verifie-les-fromage-dans-le-haloir-720x520.webp 720w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-verifie-les-fromage-dans-le-haloir-1140x823.webp 1140w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-verifie-les-fromage-dans-le-haloir-1168x843.webp 1168w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\"\/><\/a><\/figure><p id=\"b-cxjmzt_mbu1vkj3\" class=\"brxe-text-basic gb-media-wrapper__caption\" data-gbrx-id=\"gb-cxjmzt\" data-gbrx-name=\"text-basic\">Fritz Kaiser\u2019s raclette is aged in a cool storage room.<\/p><\/div><!-- gutenbricks_block_content:end -->\n\n\n\n<p>Kaiser, 28, makes 1,200 pounds of cheese a day here and most of it is raclette.<\/p>\n\n\n\n<p>He also makes <a href=\"https:\/\/www.fkaiser.com\/en\/cheeses\/noyan\/\" data-type=\"fromages\" data-id=\"4309\">Noyan<\/a>, a Tilsit-style cheese, and Cantic, a semi-firm cheese to which he adds fine herbs, garlic and peppers.<\/p>\n\n\n\n<p>\u201cThe Noyan is very similar to the raclette,\u201d he says. \u201cBut it\u2019s more a cheese to eat than a cheese to melt.\u201d <\/p>\n\n\n\n<p>Noyan and Cantic are both delicious. But our business today is raclette. We\u2019re here to melt.  <\/p>\n\n\n\n<p>\u201cTaste,\u201d he said, offering a slice off his raclette wheel.<\/p>\n\n\n\n<p>I have never been to cheese school and know nothing of the cheese-tasting art.<\/p>\n\n\n\n<p>Should I hold it up to the light and check it for color? Was I expected to sniff it and roll it around in my mouth before proclaiming it to be a perky yet unaggressive little cheese? <\/p>\n\n\n\n<p>\u201cGo ahead. Eat it,\u201d said Kaiser.<\/p>\n\n\n\n<p>I ate it.<\/p>\n\n\n\n<p>\u201cIt reminds me of Oka cheese.\u201d<\/p>\n\n\n\n<p>The cheesemaker seemed pleased. Maybe even a little impressed. <\/p>\n\n\n\n<p>\u201cThat\u2019s right. It\u2019s a semi-soft cheese. The label says it is surface-ripened, but actually it ripens in both directions \u2014 outside in and inside out.\u201d<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Correct vocabulary<\/strong><\/h4>\n\n\n\n<p>It\u2019s the kind of thing one likes to know \u2014 and use. Correct vocabulary means so much in these matters. <\/p>\n\n\n\n<p>\u201cI love your two-way cheese,\u201d you say to the hostess.<\/p>\n\n\n\n<p>\u201cI beg your pardon?\u201d<\/p>\n\n\n\n<p>\u201cIt\u2019s ripened in both directions,\u201d you get to inform her. \u201cOutside in and inside out.\u201d <\/p>\n\n\n\n<p>And then you move on to the smoked salmon.<\/p>\n\n\n\n<p>Fritz and his wife, Christin, have promised to melt some raclette for lunch to show The <em>Gazette<\/em> team how it\u2019s done.<\/p>\n\n\n\n<p>They live in a farmhouse across the road, and Fritz\u2019s day had started shortly after 6 a.m.<\/p>\n\n\n\n<p>\u201cYou are going to love the simplicity of raclette,\u201d he said, donning his hairnet and white cheesemaker\u2019s rubber boots.<\/p>\n\n\n\n<p>\u201cIt\u2019s especially great when unexpected visitors drop in. In no time at all you\u2019ve got a party dinner going.\u201d<\/p>\n\n\n\n<p>The party is for later. First, he\u2019s going to show us around his shiny new cheese factory, and tell us how he got here. <\/p>\n\n\n\n<p>\u201cTwo of my older brothers worked on a farm in Western Canada in 1974 on an agricultural exchange. They came home to Switzerland raving about the wide-open spaces of North America.\u201d<\/p>\n\n\n\n<p>Those spaces sounded very good to his parents, Paul and Madeleine Kaiser, who were farming 62 acres of rented land on the outskirts of Zurich at the time.<\/p>\n\n\n\n<p>\u201cSixty-two acres wasn\u2019t nearly big enough to employ our family. And there was absolutely no growing room. If a piece of farm land comes on the market in Switzerland, there are 10 farmers standing in line to buy it.\u201d<\/p>\n\n\n\n<p>So the Kaisers sold their cows and equipment and purchased the 300-acre farm at Noyan that Fritz can see from the back door of his cheese factory.<\/p>\n\n\n\n<p>The parents moved the family \u2014 six sons, one daughter \u2014 to Quebec in 1975.<\/p>\n\n\n\n<p>Fritz didn\u2019t stay long.<\/p>\n\n\n\n<p>\u201cI was in school in Switzerland at the time so I went back to finish my apprenticeship as a dairyman and cheesemaker.\u201d<\/p>\n\n\n\n<p>He returned to Noyan when he earned his diploma and went to work on the family farm, which has since expanded to 1,200 acres.<\/p>\n\n\n\n<p>And he made cheese. In the beginning he made just enough for the family. In 1981 he applied for a permit to manufacture commercially.  <\/p>\n\n\n\n<!-- gutenbricks_block_content:start {\"block_id\":\"mbu1wnv3\"} --><div style=\"display:none\" data-gb-rendering-style=\"mbu1wnv3\" data-style-content=\"\/* Loading External CSS for block previews and pattern previews *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/uploads\/gutenbricks\/automatic-css\/automatic.css?ver=1755308289&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/uploads\/gutenbricks\/automatic-css\/automatic-bricks.css?ver=1755308289&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/plugins\/bricks-advanced-themer\/assets\/css\/bricks-advanced-themer.css?ver=1754056927&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/plugins\/bricks-advanced-themer\/assets\/css\/page-transition.css?ver=1754056927&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/plugins\/gutenbricks\/admin\/editor-assets\/bricks-fallback\/frontend.min.css?ver=1.1.26.1&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/themes\/bricks\/assets\/css\/libs\/photoswipe-layer.min.css?ver=1754056900&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/themes\/bricks\/assets\/css\/frontend\/content-default.min.css?ver=1754056900&quot;); *\/.gbrx-edit-block .gb-media-wrapper {\n    align-items: center; flex-direction: column; justify-content: center; margin-inline-end: auto; margin-inline-start: auto\n}\n.gbrx-edit-block .gb-media-wrapper__caption {\n    text-align: center\n}\n.gbrx-edit-block .gb-media-wrapper__caption {\n    color: var(--neutral-semi-light); font-size: .9em; margin: 1em 0; margin-block-start: -1.7em; text-align: center;\n}\n[data-type='default\/gutenb-image-with-lightbox'].wp-block { margin-top: 0; margin-bottom: 0; }\n\"><\/div><div id=\"b-jotfoe_mbu1wnv3\" class=\"brxe-block gb-media-wrapper\" data-gbrx-id=\"gb-jotfoe\" data-gbrx-name=\"block\"><figure id=\"b-kqtlhw_mbu1wnv3\" class=\"brxe-image gb-media-wrapper__image tag\" data-gbrx-id=\"gb-kqtlhw\" data-gbrx-name=\"image\"><a class=\"tag bricks-lightbox\" href=\"https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-Kaiser-a-la-production-du-fromage.webp\" data-pswp-src=\"https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-Kaiser-a-la-production-du-fromage.webp\" data-pswp-width=\"1266\" data-pswp-height=\"880\" data-pswp-id=\"gb-lightbox-ddhr\"><img width=\"1266\" height=\"880\" src=\"https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-Kaiser-a-la-production-du-fromage.webp\" class=\"css-filter size-full\" alt=\"Fritz kaiser \u00e0 la production du fromage\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-Kaiser-a-la-production-du-fromage.webp 1266w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-Kaiser-a-la-production-du-fromage-960x667.webp 960w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-Kaiser-a-la-production-du-fromage-150x104.webp 150w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-Kaiser-a-la-production-du-fromage-768x534.webp 768w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-Kaiser-a-la-production-du-fromage-226x157.webp 226w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-Kaiser-a-la-production-du-fromage-480x334.webp 480w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-Kaiser-a-la-production-du-fromage-640x445.webp 640w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-Kaiser-a-la-production-du-fromage-720x500.webp 720w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-Kaiser-a-la-production-du-fromage-1140x792.webp 1140w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Fritz-Kaiser-a-la-production-du-fromage-1168x812.webp 1168w\" sizes=\"auto, (max-width: 1266px) 100vw, 1266px\"\/><\/a><\/figure><p id=\"b-cxjmzt_mbu1wnv3\" class=\"brxe-text-basic gb-media-wrapper__caption\" data-gbrx-id=\"gb-cxjmzt\" data-gbrx-name=\"text-basic\">Kaiser cutes cheese into grains (left) then puts it into forms that will give it shape.<\/p><\/div><!-- gutenbricks_block_content:end -->\n\n\n\n<h4 class=\"wp-block-heading\">Employs three<\/h4>\n\n\n\n<p>\u201cAt first, I just made cheese on Friday and Saturday and worked for a trucking company the rest of the week.\u201d<\/p>\n\n\n\n<p>Today, he hires three men and uses all the milk produced by the 150 cows his brothers milk twice a day.<\/p>\n\n\n\n<p>Kaiser\u2019s cheese sells under the Bromont and Anco labels, and business, he says, is better than he ever dreamed possible.<\/p>\n\n\n\n<p>\u201cIt takes 1,500 litres of milk to make 150 kilos of cheese and that\u2019s one batch,\u201d he explained as he geared up for another day of production.<\/p>\n\n\n\n<p>\u201cWe shape them in three-kilo forms. A batch of raclette takes three hours to make. Cheddar takes between eight and 10 hours.\u201d<\/p>\n\n\n\n<p>He turns on the pasteurizing machine and goes into a back room to put yesterday\u2019s cheeses in a brine bath.<\/p>\n\n\n\n<p>\u201cThe salt makes the cheeses firm, and gives them the salt they need.\u201d<\/p>\n\n\n\n<p>In the front room, the pasteurized milk has filled the stainless steel tank and the rennet has been added.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Cut into grains<\/h4>\n\n\n\n<p>\u201cThat\u2019s the bacteria that coagulate the milk,\u201d explained the cheese man. \u201cIt\u2019s made from an enzyme found in the stomach of calves. <\/p>\n\n\n\n<p>\u201cThere are vegetable rennets, too, for people who don\u2019t eat meat or don\u2019t believe in the killing of animals.\u201d<\/p>\n\n\n\n<p>After it coagulates, the mixture is cut into grains and washed with hot water to raise its temperature and dilute the whey \u2014 the clear, straw-colored liquid that separates from the curd when milk is curdled.<\/p>\n\n\n\n<p>The whey is then drained off, pumped across the road and fed to 60 pigs Fritz is fattening for market in the barn.<\/p>\n\n\n\n<p>\u201cNothing is wasted here,\u201d he said.<\/p>\n\n\n\n<p>He says the cheese is then put into three-kilogram forms and pressed twice to remove liquid and give it shape.<\/p>\n\n\n\n<p>It will go into the salt bath first thing in the morning.<\/p>\n\n\n\n<p>He then ages it for two months in a cool, humid storage room before it is ready for sale.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">&#8230;<\/h4>\n\n\n\n<p>Christin Kaiser has set the table in the office. There is a big bowl of boiled new potatoes with the skins left on, tiny pickled onions, an assortment of other pickles, fresh mushrooms, tomatoes, a pepper mill and paprika. <\/p>\n\n\n\n<p>Her husband has pulled the cork on the chilled Chardonnay.<\/p>\n\n\n\n<p>\u201cWe met in Clarenceville,\u201d he said, slicing quarter-inch slices off his raclette wheel.<\/p>\n\n\n\n<p>\u201cHer parents are German and I was raised in the German-speaking part of Switzerland.<\/p>\n\n\n\n<p>\u201cBut I learned French, too, while studying Gruy\u00e8re-making in the French part of Switzerland.\u201d<\/p>\n\n\n\n<p>There was no fireplace in the office so we couldn\u2019t hold the cheese up to the licking flames the way they do in the canton of Valais.<\/p>\n\n\n\n<p>Our raclette was melted in an electric raclette oven. The slices were placed in tiny individual pans and, once melted, were spooned on to the baby potatoes with wooden spoons. <\/p>\n\n\n\n<p>And then we dug in. Pickles on the side. <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Little grill<\/h4>\n\n\n\n<p>\u201cWe\u2019re not using it today,\u201d said Christin Kaiser, \u201cbut we really like the ovens that come with a little grill on top. That allows you to cook little pieces of meat and vegetables at the same time. They sell for $100 or more.  <\/p>\n\n\n\n<p>\u201cOf course, you can also melt the raclette in a regular oven.\u201d<\/p>\n\n\n\n<p>\u201cIt\u2019s a great party meal,\u201d said Fritz, pouring a little more wine. \u201cAll you need in the house is the cheese, potatoes and pickles. Everybody cooks their own.  <\/p>\n\n\n\n<p>\u201cGo ahead. Put another slice in your pan right away. Don\u2019t fall behind. Keep one on your plate and one in your pan.\u201d<\/p>\n\n\n\n<p>The main course was followed by a fruit flan topped with whipped cream, and Christin Kaiser said it wasn\u2019t fattening at all.<\/p>\n\n\n\n<!-- gutenbricks_block_content:start {\"block_id\":\"mbu1xdto\"} --><div style=\"display:none\" data-gb-rendering-style=\"mbu1xdto\" data-style-content=\"\/* Loading External CSS for block previews and pattern previews *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/uploads\/gutenbricks\/automatic-css\/automatic.css?ver=1755308289&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/uploads\/gutenbricks\/automatic-css\/automatic-bricks.css?ver=1755308289&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/plugins\/bricks-advanced-themer\/assets\/css\/bricks-advanced-themer.css?ver=1754056927&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/plugins\/bricks-advanced-themer\/assets\/css\/page-transition.css?ver=1754056927&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/plugins\/gutenbricks\/admin\/editor-assets\/bricks-fallback\/frontend.min.css?ver=1.1.26.1&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/themes\/bricks\/assets\/css\/libs\/photoswipe-layer.min.css?ver=1754056900&quot;); *\/\/* @import url(&quot;https:\/\/www.fkaiser.com\/wp-content\/themes\/bricks\/assets\/css\/frontend\/content-default.min.css?ver=1754056900&quot;); *\/.gbrx-edit-block .gb-media-wrapper {\n    align-items: center; flex-direction: column; justify-content: center; margin-inline-end: auto; margin-inline-start: auto\n}\n.gbrx-edit-block .gb-media-wrapper__caption {\n    text-align: center\n}\n.gbrx-edit-block .gb-media-wrapper__caption {\n    color: var(--neutral-semi-light); font-size: .9em; margin: 1em 0; margin-block-start: -1.7em; text-align: center;\n}\n[data-type='default\/gutenb-image-with-lightbox'].wp-block { margin-top: 0; margin-bottom: 0; }\n\"><\/div><div id=\"b-jotfoe_mbu1xdto\" class=\"brxe-block gb-media-wrapper\" data-gbrx-id=\"gb-jotfoe\" data-gbrx-name=\"block\"><figure id=\"b-kqtlhw_mbu1xdto\" class=\"brxe-image gb-media-wrapper__image tag\" data-gbrx-id=\"gb-kqtlhw\" data-gbrx-name=\"image\"><a class=\"tag bricks-lightbox\" href=\"https:\/\/www.fkaiser.com\/wp-content\/uploads\/Souper-a-la-raclette.webp\" data-pswp-src=\"https:\/\/www.fkaiser.com\/wp-content\/uploads\/Souper-a-la-raclette.webp\" data-pswp-width=\"1258\" data-pswp-height=\"763\" data-pswp-id=\"gb-lightbox-ddhr\"><img width=\"1258\" height=\"763\" src=\"https:\/\/www.fkaiser.com\/wp-content\/uploads\/Souper-a-la-raclette.webp\" class=\"css-filter size-full\" alt=\"Souper \u00e0 la raclette\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.fkaiser.com\/wp-content\/uploads\/Souper-a-la-raclette.webp 1258w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Souper-a-la-raclette-960x582.webp 960w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Souper-a-la-raclette-150x91.webp 150w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Souper-a-la-raclette-768x466.webp 768w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Souper-a-la-raclette-226x137.webp 226w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Souper-a-la-raclette-480x291.webp 480w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Souper-a-la-raclette-640x388.webp 640w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Souper-a-la-raclette-720x437.webp 720w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Souper-a-la-raclette-1140x691.webp 1140w, https:\/\/www.fkaiser.com\/wp-content\/uploads\/Souper-a-la-raclette-1168x708.webp 1168w\" sizes=\"auto, (max-width: 1258px) 100vw, 1258px\"\/><\/a><\/figure><p id=\"b-cxjmzt_mbu1xdto\" class=\"brxe-text-basic gb-media-wrapper__caption\" data-gbrx-id=\"gb-cxjmzt\" data-gbrx-name=\"text-basic\">Christin and Fritz Kaiser lunch on raclette. \u201cI eat it seven days a week,\u201d Fritz says<br\/>Gazette photos, Jean Pierre Rivest <\/p><\/div><!-- gutenbricks_block_content:end -->\n\n\n\n<h4 class=\"wp-block-heading\"><strong><a href=\"https:\/\/www.fkaiser.com\/en\/recipes\/kaiser-raclette\/\">Basic Recipe<\/a><\/strong><\/h4>\n\n\n\n<p>Though a raclette-melting meal is as easy as pie, the Kaisers have a printed recipe they give to interested customers at their Noyan cheese factory.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 g to 300 g <a href=\"https:\/\/www.fkaiser.com\/fromages\/?_type=raclette\" data-type=\"link\" data-id=\"https:\/\/www.fkaiser.com\/fromages\/?_type=raclette\">raclette<\/a> per person<\/li>\n\n\n\n<li>Potatoes (left in skins)<\/li>\n\n\n\n<li>Pickled onions<\/li>\n\n\n\n<li>Dill pickles or desired type of pickles<\/li>\n\n\n\n<li>Fresh ground pepper<\/li>\n\n\n\n<li>Paprika<\/li>\n<\/ul>\n\n\n\n<p>Wash and brush potatoes, cook whole in salted water until tender. Remove from water and keep warm. <\/p>\n\n\n\n<p>Place pickled onions and pickles in separate dishes on the table.<\/p>\n\n\n\n<p>Melt raclette cheese in raclette oven or on oven-proof dish under the broiler.<\/p>\n\n\n\n<p>When melted, pour out over halved potato, sprinkle with fresh ground pepper and paprika.<\/p>\n\n\n\n<p>Serve with white wine or tea.<\/p>\n\n\n\n<p><strong>Note:<\/strong> Plates should be warmed before serving. Cheese should be eaten immediately. <\/p>\n\n\n\n<p><strong>Variation:<\/strong> Accompanying the base recipe you may also serve cooked ham, sliced tomatoes, bacon, mushrooms, etc.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Making and serving raclette is a fine art The Gazette FOOD THE LIVING SECTION &#8211; MONTREAL &#8211; WEDNESDAY, JANUARY 28, 1987By JAMES QUIGOf the Gazette NOYAN \u2014 Fritz Kaiser offered a choice of beverage. \u201cWe can have tea or wine,\u201d he said, holding up a chilled bottle of Chardonnay. \u201cEither is very appropriate with raclette.\u201d [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13855,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Melting moments at the cheese factory - Fritz Kaiser Cheese","description":"Making and serving raclette is a fine art The Gazette FOOD THE LIVING SECTION - MONTREAL - WEDNESDAY, JANUARY 28, 1987 By JAMES QUIG Of the Gazette NOYAN \u2014 Frit"},"iawp_total_views":8,"footnotes":""},"categories":[119,141],"tags":[],"rightplace-folders":[],"class_list":["post-13909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-factory","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fkaiser.com\/en\/wp-json\/wp\/v2\/posts\/13909","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fkaiser.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fkaiser.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fkaiser.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fkaiser.com\/en\/wp-json\/wp\/v2\/comments?post=13909"}],"version-history":[{"count":16,"href":"https:\/\/www.fkaiser.com\/en\/wp-json\/wp\/v2\/posts\/13909\/revisions"}],"predecessor-version":[{"id":15955,"href":"https:\/\/www.fkaiser.com\/en\/wp-json\/wp\/v2\/posts\/13909\/revisions\/15955"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fkaiser.com\/en\/wp-json\/wp\/v2\/media\/13855"}],"wp:attachment":[{"href":"https:\/\/www.fkaiser.com\/en\/wp-json\/wp\/v2\/media?parent=13909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fkaiser.com\/en\/wp-json\/wp\/v2\/categories?post=13909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fkaiser.com\/en\/wp-json\/wp\/v2\/tags?post=13909"},{"taxonomy":"rightplace_folder","embeddable":true,"href":"https:\/\/www.fkaiser.com\/en\/wp-json\/wp\/v2\/rightplace-folders?post=13909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}