Canadian fans wait on the cheese line outside House of Switzerland.
The second and final week of the 2010 Games is officially underway. Monday dawned sunny but with a slight chill in the air after Canada’s tough weekend on the slopes and in the rinks.
To recharge my Olympic spirits, I decided to head back to Granville Island, one of the Olympic celebration zones and always a festive place. My destination was the Swiss House – a little piece of Switzerland set up in a waterfront bar and restaurant. Last week, I reported on the fondue at the House of Switzerland. So I thought I’d covered the Swiss cheese scene pretty well. Turns out I was wrong.
Raclette cheese - served hot and bubbly - draws a line at the House of Switzerland.
Today, I discovered the joys of Raclette, an aromatic cheese that’s a staple of Swiss dining. I followed my nose to a tasting display in front of the Swiss House where big wheels of Raclette were waiting to be served. As I got closer, I realized that this wasn’t your typical cheese and crackers affair. Raclette, just like fondue, has to undergo a whole, elaborate ceremony of melting and roasting before it reaches the plate.
I watched as big chunks were chopped off the cheese wheel and placed under specially-designed burners. The burners grilled and seared the cheese to a bubbly consistency, at which point a layer was scraped onto brown bread (FYI: Raclette comes from the French word racler, meaning to scrape – Thank you Wikipedia).
Cheese broils in preparation of being served at the Swiss Raclette party, held on sunny days from 1-5 p.m.
It was a slow, laborious process – definitely an Old World thing. As the line inched closer to the display, we were entertained by a bearded Swiss duo playing folk songs straight from a Ricola commercial. Finally, I was handed my plate and it was time to be initiated into another Swiss cheese tradition. The Raclette had a smooth, nutty flavor and a pungent bouquet and paired nicely with the gherkins and pickled onions included in the platter ($8).
After my appetizer, I got on the queue to check out the inside of the Swiss House. The line was a bit slow-moving, but nothing like the mega queue outside Russia’s House. Near the door, I encountered a Swiss take on the Inukshuk, the iconic stone statue that has become synonyms with Vancouver’s Games. Standing more than a meter tall, the Swiss Inukshuk is made entirely of Lindt chocolate. After a week of unseasonably warm temperatures, it looked a bit worse for wear, drooping in parts and smudged where unsuspecting fans had brushed up against it.
This person-sized edible Inukshuk is made from fine Swiss chocolate.
Inside, the House of Switzerland focuses on food and drink. There are very few Swiss-themed exhibits of any kind, except for the edible ones. A casual restaurant downstairs and formal dining room upstairs serve a variety of classic dishes from Switzerland, from Old World comfort food like fondue and Raclette to braised beef, spatzle and red cabbage.
So anybody else get to try the Raclette? Any recommendations for other can’t-miss cuisine from the House of Switzerland?
