Leelanau Cheese’s raclette won one of the world’s most prestigious cheese awards last year. We asked founders John and Anne Hoyt to share their fromage journey and favorite raclette recipes in the January 2018 issue of Traverse, Northern Michigan’s Magazine. Enjoy these three online-exclusive recipes, and get the January issue for two more mouthwatering dishes and the Hoyt’s story.
Over the past few years, Brussels sprouts have unexpectedly become the new darling of the culinary world, starring in everything from appetizers to salads, stir-fries, breakfast dishes and more. But the simplicity and deliciousness of pairing them with melty cheese never gets old.
Get the recipe for Brussels sprouts and raclette gratin.
This hearty traditional Alpine dish is a favorite among Swiss families and is usually served with sautéed apples. The recipe is adapted from the cookbook A Taste of Switzerland by Sue Style (who is a good friend of the writer).
Get the recipe for Alpine macaroni and cheese.
This recipe from Leelanau Cheese’s Anne Hoyt is the amped-up, eat-with-a-fork-and-knife (bien sûr) French-Swiss version of an American grilled cheese sandwich. For an attractive brunch presentation, bake in individual gratin dishes and serve topped with thin slices of prosciutto and/or a fried egg. (We tried it with a fried egg on top!)
Get the recipe for croûte au fromage.
For an unforgettable appetizer, check out this MyNorth video with Martha Ryan, chef/owner of Martha’s Leelanau Table, as she makes Leelanau Raclette fondue. Click here for the recipe.
Alternatively, visit Black Star Farms for one of their Raclette Dinners and have the award-winning raclette cheese prepared and brought to you for your enjoyment. Tickets range from $44–$132 and are available for purchase online at MyNorthTickets.