If this is for personal use, I'd go ahead and try it.
If it's for a party or guests and you want to be sure of success, I'd have a Swiss cheese suitable for melting on hand as a back-up.
Background:
Cromwell Cheese likens itself to a British Double Gloucester, and there are recipes for fondue using Double Gloucester on the British Cheese Board web site.
So, if these cheeses make good (melting) fondue, they probably make good (melting) raclette.
Fondue recipe using double gloucester (Cromwell in this group):
http://www.cheeseboard.co.uk/main_dishes/double_gloucester_and_chive_and_onion_fondue-45
Raclette method and ingredients:
http://www.nickmalgieri.com/recipes/raclette-melted-mountain-ceese-with-potatoes-and-pickles/
1 Comment
If it's for a party or guests and you want to be sure of success, I'd have a Swiss cheese suitable for melting on hand as a back-up.
Background:
Cromwell Cheese likens itself to a British Double Gloucester, and there are recipes for fondue using Double Gloucester on the British Cheese Board web site.
So, if these cheeses make good (melting) fondue, they probably make good (melting) raclette.
Fondue recipe using double gloucester (Cromwell in this group):
http://www.cheeseboard.co.uk/main_dishes/double_gloucester_and_chive_and_onion_fondue-45
Raclette method and ingredients:
http://www.nickmalgieri.com/recipes/raclette-melted-mountain-ceese-with-potatoes-and-pickles/