There is perhaps no better comfort for the depths of winter than ooey, gooey, hot melty cheese. The enjoyment of fondue and raclette has taken off over the past few years, especially across the internet. You’ve probably seen videos of raclette online- a huge wheel of cheese, melted by a heat lamp and then scraped onto a plate of potatoes, bread, pickles, and other hearty goodies.
Alpine style cheeses are rich in their flavor. A mellower style might be rich in flavors of cream, butter, and savory nuttiness. Another, like Gruyere, might have stronger flavors of beef stock and caramelized onions. Some smaller wheels might get funkier, with distinct barnyard notes. Older wheels concentrate in flavor, amplifying their richness. The bottom line is: even milder Alpine cheeses have an intensity which a pairing will have to match. Wines with good acidity, strong aroma and flavor, and good structure should be able to handle a rich Alpine style cheese.
