Raclette new way is used since the 1950s. Generally the grill is surmounted by a hot plate or griddle. In Switzerland the electrical raclette is called "raclonette". The device is put in the middle of the table. The cheese is brought to the table sliced, accompanied by platters of boiled or steamed potatoes, other vegetables and charcuterie. These are then mixed with potatoes and topped with cheese in the small wedge-shaped coupelles that are placed under the grill to melt and brown the cheese. Alternatively, slices of cheese may be melted and simply poured over food on the plate. The emphasis
Brick cheese for smear cheese ripening. B. linens, while present in many smear cultures, is not typical. All cheeses, regardless of variety, should be well wrapped and kept in the warmest section of the refrigerator. (The refrigerator door is often one of the warmest spots). Brick cheese Brick cheese is a cheese from Wisconsin, US, made in brick-shaped form. The color ranges from pale yellow to white, and the cheese has a sweet and mild flavor when young, and matures into a strong, ripe cheese with age. It is a medium-soft cheese. Brick cheese was originally produced in Wisconsin. The cheese making