Cheese? Good. Melted? Excellent. Served over roasted potatoes with a side of pickles?! Droooool. That was my thought process when I stepped into Roast, a lunch and to-go early dinner hotspot in the brand new Victoria Public Market at the Hudson. Acclaimed chef George Szasz (who comes from a long line of cured-meat makers) has built his menu around meat and his recipes around a rotisserie, but what stood out to me was the raclette cheese apparatus in the centre of the store.         A semi-firm cow’s-milk cheese popular in Switzerland, raclette is meant for melting. At Roast, a huge half-round of raclette was elevated under a hot flame, after which the melted part gets scraped off and drizzled over a serving of roasted potatoes with gherkins on the side. I was in heaven.   [caption id="attachment_18868" align="aligncenter" width="460" caption="sorry for the blurry image - i think i was shaking from excitement over what i was about to eat"] [/caption]   It brought to mind one of my favourite Style at Home holiday stories: Christmas at textile designer Alison Lovell’s house, decorated with a Swiss-inspired sparseness and hand-made details, that ran in our December 2011 issue. Every Christmas, Swedish-born Alison serves up what was traditional in her family growing up: raclette. Merry, merry melted cheese. Need I say it again? Drool.