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Behind that aroma is a complex cheese packed full of flavor.Just because an ingredient or dish is polarizing doesn’t mean it’s not worth your time. As a child I didn’t like mushrooms — their somewhat slippery texture can be off-putting — but learning to love them over the years has opened up new opportunities to enjoy a meaty, umami-packed, and versatile ingredient. What would I do without buttery mushroom pastas and crispy fried fungi in my life now? Among the world of misunderstood ingredients, perhaps none is as renowned stinky cheeses. Taleggio, Limburger, Époisses, raclette, and Gruyère are all varieties...

I recently discovered Raclette – which term can refer to a type of cheese, a kind of dinner party, or a unique table-top grill. As a dish, Raclette is similar to Fondue, and evolved from the practice of Swiss cowherds taking cheese with them as they tended their herds in the mountains, and melting the cheese over campfires to eat on bread. Traditional accompaniments are potatoes, gherkins, pickled onions, and various cured meats. It looks like a fun way to entertain in that it’s a dish or dinner where everyone is involved in choosing and cooking their own portion; but...