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@TheorySwine
Had much better scran in Switzerland though. This is raclette, both the name of the dish and cheese used. A ruddy great lump of it is grilled until bubbling and molten, then the gooey and crusty parts scraped onto a plate, to be eaten with boiled spuds, pickled onions and gherkins. Four of us just about polished off the whole thing then promptly retired to bed.