Until now the world had been forced to melt a raclette cheese using commercially available raclette grills and to wait a correspondingly long time for the delicacies to emerge. This is a thing of the past since 30 November 2018, when the Institut für Strahlwerkzeuge (IFSW) at the University of Stuttgart has molten raclette cheese with an 8 kW thin-disk laser for the first time as part of a convivial get-together.
The optical penetration depth of the radiation at a wavelength of 1 µm has led to an ideal heating of the cheese in the area scanned by the beam and has resulted in a particularly good and tasty consistency of the cheese, which all tasters have gladly confirmed.
Prof. Thomas Graf, director of the IFSW (himself a Swiss citizen and an expert in the field of melting raclette cheese) is convinced that the future belongs to this technology.
See more on YouTube at: