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Food Special: Raclette

Yes, raclette is a cheese, but it has also become the name of a dish first made by the Swiss and borrowed by street vendors from Germany to the UK.   Think of it as a constructed fondue. Typically served as street food, raclette and potatoes is a simple dish that can be enjoyed by anyone. The dish is simply, melted raclette over a bed of boiled potatoes. On the streets, one will typically see a vendor scrapping the face of a raclette wheel, which has been melted using a close open flame, over potatoes. Seeing this usually makes a NewYorker become less proud of the famous New York street dog.   Try it with our spring time brew, Einbecker Brewery’s Maibock.
 

Beer of the Week: Maibock by Einbecker Brewery 

Tis the season for this delicious spring time bock.  Maibocks are traditionally drank in Germany to celebrate the coming of spring. Maibock style is a helles lager brewed to bock strength (6.5% ABV). The color on this spring time brew is a deep gold. The flavor is less malty than a traditional bock.  Carrying drier, hoppier, and more bitter notes than traditional bocks, it makes for a great session beer (or what CULTUREfix considers ‘an easy chugger’). This maibock still has a relatively low hop flavor and mild, spiciness or peppery quality from the hops.  Drink it with some toasted raclette (this weeks cheese of the week) and watch the cherry blossoms bud on clinton street.

Cheese of the Week: Raclette

Raw cows milk, from Switzerland. Washed rind cheese that has a velvety, semi-soft body and nutty, yeasty finish.