Raclette in raclette dining is on relaxed and sociable eating and drinking, the meal often running to several hours. French and other European supermarkets generally stock both the grill apparatus and ready-sliced cheese and charcuterie selections, especially around Christmas. Restaurants also provide raclette evenings for parties or dinners. Raclette cheese is native from Valais and benefits from PDO. Today raclette is made in various regions and countires of the world, including Swiss, France (Savoy, Franche-Comté, Auvergne, Bretagne...), Austria, Germany, Finland, Australia, Canada, United States... The "vercouline" is a raclette in which Bleu du Vercors-Sassenage is used. In Franche-Comté, the Bleu de
Dunlop cheese Dunlop cheese Dunlop is a mild cheese or 'sweet-milk cheese' from Dunlop in East Ayrshire, Scotland. It resembles a soft Cheddar cheese in texture. It fell out of popularity some time after the end of the Second World War, however it is now appreciated for its value in various recipes and for eating on its own or with a dram of whisky. In the early 18th century Barbara Gilmour successfully manufactured a type of cheese till then unknown in Scotland, being made from unskimmed milk from Ayrshire cows. Her process was copied by her neighbours and 'Dunlop cheese' came into