When my friends and I visited London, we visited the Borough Market to experience the authentic street food - Racelete. This is a dish made up of a thick layer of Raclette cheese scraped onto a large potato, and sliced into cubes. We smelled the strong aroma of cheese and were drawn to the shop.
Pickled cucumbers are usually served on the plate to relieve greasiness and while we ate, my friends said they felt bloated while drinking coke with the meal. I was drinking ice water and I thought maybe the dish could be paired with Chinese tea. We also tried another store called "King's Cheese" in Hong Kong, it served this dish that was composed of Swiss cheese puree, paired with minced beef, corn, and coriander. The taste was not as primitive and delicious as in Europe, especially compared to the Racelete dish from Borough Market.
At home, we also try to replicate the Racelete dish ourselves. First, we tried pairing it with black tea but the rich black tea overwhelmed the flavor of rich cheese. We then tried to add Taiwan's Dongding Oolong Tea (凍頂烏龍) and not only did it succeed in relieving some of the greasiness, but the fresh aroma of the medium roasted oolong tea enhanced the flavors of the tea.
來到英國倫敦，我們一定要去Borough Market吃上道地的Street food— Raclette. 基本上就是把一大片的起司炙烤後，刮下厚厚的一層（Raclette cheese)，放在馬鈴薯切塊上。我們聞到，看到香味濃厚的流動起司，興奮地不知怎麼才好。 盤中一般都配上酸黃瓜來解膩。我其他朋友一邊喝可口可樂，肚子鼓鼓脹脹的。我還是冰水，心中想，也許可以配中國茶？
我們在香港也吃過另一家『國王起司』，除了瑞士起司泥，還加上牛肉碎，玉米，香菜等。但總不及在歐洲的滋味原始好吃，尤其是Borough Market的Raclette.
在家中我們也嘗試去做「超狂起司馬鈴薯』，先試著配紅茶，濃郁的紅茶對上起司，總有些喧賓奪主的味道，還是加上台灣的凍頂烏龍茶，不但解油膩，而且中等烘培的烏龍茶有著原始的個性和清新芳香，讓起司的滋味更有層次。
非常精采，感謝分享。
廣式飲茶有茶，中餐館一般也上茶。將茶煮進食物中和邊吃邊喝茶感受顯然不同。請教您最不同之點為何呢
My focus is on the pickles and tea especially when I am on diet. It's a great refreshment
濃厚的起司搭配檸檬紅茶或檸檬綠茶試試，會讓你有意想不到的層次。茶得自己調不加糖。
紅或綠茶搭牛排，茶品得以輕透為主，過於濃厚的茶，只會搶了牛肉的香氣。青綠茶也別泡太濃，茶裡的茶鹼太過濃厚反而增加腸胃的負擔。
我家多數是嫩肩里肌搭輕淡茶，較濃厚的茶如包種茶、烏龍、鐵觀音、伯爵紅茶反而是搭海鮮類的菜式。
如果是濃厚的起司搭配烤雞嫩腿排，我會在茶裡加菊花，菊花與起司味不相融，起司裡有菊花味，很奇特的味道。
Raclette或許太膩，對某些胃弱者會有胃滯現象，若再喝可樂，則容易脹氣。
格主有巧思，分別試驗用紅茶、烏龍茶觀察能否解膩助消化，證明烏龍茶有此效果。
建議格主可再試試綠茶，綠茶解膩效果應有不錯效果。