YOUR Dec. 19 article Gooey goodness brought back a flood of memories for me.

Forty-five years ago, my wife and I lived in Europe, volunteering at a home for mentally and physically challenged young people. The directors were two Swiss women from Basel.

On certain festive holidays they invited us into their home and served the delectable goodness called raclette. We fell in love with it immediately. Who wouldn't?

When we returned to Canada, we sought out stores where we could find this cheese. And, as noted in the article, at first we either fried it or baked it on a cookie sheet.

We have it over small potatoes, cooked veggies, etc. We began to develop it into our New Year's tradition and now we have it every year. Right now, a huge hunk in our fridge is awaiting New Year's Eve.

Some years ago, I found a raclette maker with those little trays for the cheese below the heating coil and a plate to cook additional meat and veggies above it. Raclette truly is a most perfect way to welcome in the new year.

KEN REDDIG

Pinawa

Republished from the Winnipeg Free Press print edition December 26, 2012 A1