Is it safe to eat raclette whilst wearing my Speedmaster?

Not quite correct, the original Cheesemaster was from the WW1 era was based on the Swiss Made Babybel cheeses, Also known to Roman Catholics as "Baby Cheeses".

The initial tests in 1909, using raclette as the base ebauche, were a complete failure and never got past the tasting department. Tests with the Babybel found it to be well protected from the elements by a wax casing that also concealed the "secret" Edam style interior.



With the great shortage of edible watches available in the early years of the war, the ever improvising Swiss quickly found a way to convert these "haute fromage" cases to "haute horology". Thus the first Cheesmaster was born.



The Swiss, never a nation to see any waste, instructed wearers to use the watch as emergency rations in case of food shortages in the trenches. Thus the very low numbers of these vintage watches in the market place today. A sad example is this parts watch I picked up from cheesEbay some years ago. I hope to be able to restore it some day but finding original unopened Babybel of the right vintage is proving to be difficult.

About as close to this melting cheese you guys are yabbering on about occurs every now and then in my kitchen

Sorry, I can't take it in as I'm a little bound up with work at the movement...errr....moment....

Not only is it safe to eat Raclette whilst wearing a Speedmaster [an X-33 in this case], you can pilot an aircraft at the same time!

Bumping this thread because it deserves it.
And because I wonder why this man is eating the hang-tags from his x-33 with his rackette?

I would think it would be reckless, unless your watch was equipped with a Raclette escape valve.

When I was 17 years old I've spent my high-school's summer break at the local cheese diary (Emmi) in order to earn some money for a new bike. I worked at Emmi's factory in the Raclette basement. It was summer, sunny 30°C warm, and I was in that really cold, almost stinking building. Each room had an own, really strong smell. Too strong. Way too strong! I've always loved cheese, but that was a bit of an overkill.
After a couple of minutes your nose accustomed to the smell and it didn't feel uncomfortable anymore. But you had to change rooms all the time! So as soon as your sense got accustomed to that one very distinguished smell, you had to change the room again and got a nose full of the penetrant new smell. And that was the game, on and on...
My job there was to assist the robot and turn all the cheese wheels on their wooden boards, as the person who was responsable for controlling the rooms' climate made a mistake. It was too humid which made the cheese rind way too sticky. So the robot which normally turned the wooden boards (on which the cheese lay) couldn't do its job. The cheese was almost glued to its board and I got muscle ache in my fingers on day two already...

The upside of my holiday job was that I smelled of cheese that much that people sitting next to me on the train turned their faces away from me.... 😁

Nevertheless, I was able to keep the love for cheese and especially for Raclette. 😉

Speaking of cheese. One of my favorite ones at the moment:
Gstaader Bergkäse im Kräutermantel - Cheese from the Swiss Alps with a herbage coating on the cheese rind. YUMMY! 👍👍👍

https://www.molkerei-gstaad.ch/produkte/kaeseprodukte