Santiago, the cheese maker outside of Atotonilco, produces Appenzeller and Gruyère, but also Morbière and Brie. And Raclette cheese! Yes, another raclette! We had the last one in February with a view of snow, in Arizona.

Brigitta bought half a kilo of raclette cheese, which she stowed in our 32-liter refrigerator. (Amazing how much space there is in this refrigerator – at least if you organize it well!) When we left Atotonilco a few days ago, we had two kilograms of fresh yogurt, 500 g of butter, two liters of fresh milk, a few cans of beer, one bottle of red wine, 300 g salami, half a stick of Toblerone (!) And the raclette cheese. The Sparkling Wine and the half-full bottle of Bourbon from Kentucky no longer had space. (They are now in Roberto’s big fridge, together with a bottle of Cascahuin Tequila)

May 1^st seemed to Brigitta a suitable date for a raclette. She was cooking potatoes; I put gherkins and small corn on the cob and the pepper on the table. Then I placed the two raclette table grills that heat with candles. Rarely has a raclette tasted so good! (In the absence of a cool Fendant, we drank a cold Corona!)

PS. For dessert that evening there was a Swiss-chocolate cream with fresh whipped cream from the small shop in San Cristobal de Barranqua! What more do you want?