In a Scrape with Raclette

Savor

iHeartPodcasts

Arts, Society & Culture, Places & Travel, Food

4.3 • 1.6K Ratings

🗓️ 27 February 2026

⏱️ 37 minutes

🔗️ Recording | iTunes | RSS

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Summary

This cheese and the dish made with it are events unto themselves. Anney and Lauren melt over the science and history of raclette.

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Transcript

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0:00.0	This is an I-Heart podcast.
0:02.6	Guaranteed Human.
0:13.5	Hello and welcome to Sabre, prediction of IHart Radio.
0:16.3	I'm Annie Reese.
0:17.2	And I'm Lauren Vogelbaum.
0:18.6	And today we have an episode for you about reclap.
0:22.8	Yes, the cheese and the dish.
0:25.3	Both.
0:25.9	Uh-huh.
0:26.3	Uh-huh.
0:26.9	They are a little bit inseparable.
0:30.4	Indeed.
0:31.7	Was there any particular reason this was on your mind, Lauren?
0:35.4	I think it's been on my list for a while, and I was
0:40.2	looking for a cheese episode to do because you know that we love a cheese episode. And I was like,
0:46.6	yeah, that sounds really good. That just, I just want to be eating that right now because it seems
0:52.4	like a really good cold weather treat.
0:56.2	And I don't believe I've ever had it.
0:58.6	So the cravings in this one were real weird.
1:01.5	It's always real strange when I have intense cravings for something I've never tasted.
1:08.3	Yes, yes.
1:10.5	And it is a tragedy that you've never had it. I was telling Lauren. I know for sure that I have had it, but the memories are painted with this kind of like golden brush of I was cold and maybe I had just done something outside
	...

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