Cheryl Alters Jamison, Bill Jamison

Unholy Swiss Cheese

Preparation info
  • Serves

    2 to 8

    , depending on hunger levels
    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

In the Alps, melted raclette cheese is a warming snack after a winter afternoon of skiing. This smoked version is worth savoring any time of the year. If you can’t find raclette, substitute Gruyère for a similar flavor.

Ingredients

  • 12 ounce chunk raclette cheese
  • 1 tablespoon Dijon mustard, preferably country-style
  • 1½ to 2

Method

  1. Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
  2. Place the cheese in a small smoke-proof baking dish. Smear the mustard over it. Place the cheese in the smoker as far from the fire as possible. Cook until the cheese melts through, about 1¼ hours. (Avoid overcooking, because the cheese becomes rubbery.)
  3. Serve immediately o