
-
Indian army says new exchange of gunfire with Pakistan
-
Epstein accuser Virginia Giuffre takes own life in Australia: family
-
Hundreds of buildings damaged, dozens injured in 6.3 Ecuador quake
-
India and Pakistan's Kashmir fallout hits economy too
-
Francis's funeral to be grand farewell to 'pope of the poor'
-
Pogacar faces defiant Evenepoel at Liege-Bastogne-Liege
-
Chelsea eye great escape against Barcelona in Women's Champions League
-
Iran, US to hold new round of high-level nuclear talks
-
'Energy and effort' pay off for Reds as Blues' woes continue
-
Albatross and closing birdie lift China's Liu to LPGA Chevron lead
-
On the horizon? Wave of momentum for high seas treaty
-
Developing countries should fast-track US trade deals: World Bank president
-
Grizzlies' Morant 'doubtful' for must-win game 4 v Thunder
-
Trump in Rome for pope funeral in first foreign trip of new term
-
Trump says Russia-Ukraine deal 'very close' after new Kremlin talks
-
US rookies lead PGA pairs event with McIlroy and Lowry in hunt
-
Trump tariff promises get a reality check
-
Warriors coach Kerr 'relatively optimistic' injured Butler will play game 3
-
Postecoglou hopes 'Stonecutter's Credo' can inspire Spurs
-
PSG lose unbeaten Ligue 1 record ahead of Arsenal showdown
-
Venezuela accuses El Salvador president of 'human trafficking'
-
Own goal takes Sundowns to African final against Pyramids
-
Scores of buildings damaged, 20 injured in Ecuador quake
-
US stocks extend rally as market eyes busy calendar next week
-
Pope's death triggers surge of disinformation he fought against
-
Rovanpera takes control of Rally Islas Canarias
-
Zelensky insists Crimea is Ukrainian as US envoy meets Putin
-
Patel and Mendis help Sunrisers beat Kings in Dhoni's 400th T20
-
Copa del Rey ref statements 'unacceptable': Real Madrid after boycotting final build-up
-
Insurance CEO's accused killer pleads not guilty to federal murder charges
-
FBI arrests Wisconsin judge for shielding undocumented migrant
-
Brazil ex-president Collor de Mello jailed for corruption
-
Zelensky insists Crimea 'belongs' to Ukraine as US envoy meets Putin
-
Real Madrid boycott Copa del Rey build-up over referee complaints
-
Trinidad and Tobago votes for parliament, PM, with opposition in lead
-
IMF chief hails 'constructive' Spring Meetings held under tariff uncertainty
-
Iran FM Araghchi in Oman ahead of nuclear talks with US
-
Dozens of buildings destroyed, 20 injured in Ecuador quake
-
Young Barca must 'enjoy' Real Madrid Copa final fight: Flick
-
Pakistan and India border closure separates families
-
Brazil's Bolsonaro 'stable' after post-surgery setback
-
Catholics in secular Cuba hail Francis as 'bridge'
-
US envoy Witkoff, Putin discuss 'possibility' of direct Russia-Ukraine talks
-
Community seeks answers after French school knife killing
-
German prosecutors seek jail terms in VW 'dieselgate' trial
-
Sabalenka makes winning start at Madrid Open
-
EU, US should de-escalate and negotiate trade deal: IMF Europe director
-
Russia accuses Ukraine of killing general in car bombing
-
Emery wants FA Cup glory and Champions League berth for Villa
-
Buildings destroyed, one injured in Ecuador quake

Cheeses face the heat at Raclette World Championships
Up in the Swiss Alps, the air hangs thick with the funk of hot cheese as the planet's best melt away the competition at the inaugural Raclette World Championships.
The Swiss native dish dates back centuries to a time when mountain herdsmen would heat their cheese on an open fire and scrape off the melted part to keep them going.
But never before have producers, experts and restauranteurs come together under one roof to determine which cheeses make the world's finest raclette.
Nearly 90 cheeses were being put to the test this weekend in Morgins, a village in Wallis -- the southwestern region considered the home of raclette.
"All these guys are small-scale producers who go up into the mountain pastures with their cows at the start of summer," said the event's founder Henri-Pierre Galletti.
"It's a way of validating their work, which is a hard job but a truly beautiful one," he told AFP.
Morgins -- more than 1,300 metres up in a wooded valley before the Alpine pass reaches France -- welcomed thousands of raclette enthusiasts to witness the three-day contest, which culminates on Sunday with the winners crowned as champions.
- Smooth and creamy -
In the village hall's kitchen, cheese half-wheels are grilled under electric raclette heaters. The grilling can take from 30 seconds upwards, depending on the cheese.
The cooking is done by eye, with a feel for how each cheese melts. Once it bubbles up -- but just before it starts to brown -- the melted cheese is scraped onto the plate, then whisked out to jurors.
"The taste is in the fat," said racleur Jean-Michel Dubosson as he scraped off another serving with the back of his knife.
"It's important not to heat it too quickly."
While the kitchen is bustling, the tasting hall is a place of reverent silence.
Judges twirl the cheese around the fork before tasting. Many wore traditional black with a red neckerchief, though one sported an "In raclette we trust" hat. The atmosphere is slow, relaxed.
"We are looking for a raclette that is creamy, smooth, has a nice appearance, a nice colour," said Eddy Baillifard, known as the "pope of raclette" and one of the supreme jury final round judges.
"And in terms of taste, a nice texture, no thread, no strings, no gum."
Judges sample a maximum of 15 cheeses in a sitting -- about as much as one can handle before the sense of taste peaks, not to mention the volume.
Between raclettes, hot black tea or sliced red apples neutralise the palate.
The judges rank each cheese from one to five on appearance, texture, taste and aroma, and overall impression.
- Good company -
The three categories are raclette with raw Alpine milk (open to cheeses made in Alpine pastures between June 15 and July 15); raw milk raclette; and other raclette cheeses.
Most of the cheeses were from Switzerland, and if not then from the neighbouring French Alps. However, cheeses from Belgium, Canada, Italy and Romania were also in contention.
Producers from Britain, Japan, Norway, Sweden and Kyrgyzstan are interested in coming next time.
"To be here representing Romania, it's a big thing for us," said Narcis Pintea, 34, who learned his craft in Switzerland before taking his skills back home.
Besides the competition, he was relishing the chance to talk with other cheesemakers, as well as the judges to improve his chances in future.
A giant Saint Bernard dog kept watch at the door, and outside a few thousand raclette enthusiasts sampled numerous freshly-melted cheeses to the sound of a cowbell ringing team.
One stallholder had got through 60 kilograms of cheese before lunchtime was even over.
"A day without raclette is a wasted day," said Baillifard.
"There are several ingredients that make raclette so enjoyable, but the main thing is the people you share it with. When you're in good company, the raclette is already 80 percent a success."
Ch.Havering--AMWN