A slice of Swiss tradition / Raclette cheese ritual binds aficionados — Janet Fletcher, SF Chronicle

‘Who’s next?’ shouted Walter Munz, the club president and raclette master, to the diners lined up at the grill. The next hungry customer held out a plate already outfitted with boiled potatoes, gherkins and cocktail onions — raclette’s traditional companions — as Munz or one of his co-chefs lifted a wheel from the fire and carefully scraped a lava-like flow of cheese onto the waiting plate.

We’ve tried raclette exactly once, a number of years ago, and never since. I’d love to do it again and soon.