Raclette of an open fire, with the big piece of cheese facing the heat. One then regularly scrapes off the melting side. Or by a specific oven. It is accompanied by small firm potatoes (Bintje, Charlotte or Raclette varieties), cornichons (gherkins), pickled onions, and dried meat, such as jambon cru/cuit, salami, and "viande des Grisons", and to drink, Kirsch, herbal tea or white wine from a swiss vineyard a Fendant (wine from the Chasselas grape). A modern way of serving raclette involves an electric table-top grill with small pans, known as "coupelles", in which to melt slices of raclette cheese. This
Trappista cheese Trappista cheese Trappista is a traditional Bosnian and Serbian semi-hard cow's-milk cheese made by Trappist monks. It has a mild flavor and melts easily. It is quite probably the most popular cheese in Hungary. The origins of the cheese can be traced back to the 18th century monks of the French Notre Dame de Port-du-Salut abbey. The secret recipe found its way to Hungary through the Bosnian Mariastern monastery. The original French recipe is still manufactured today, under the trademark name of Port-Salut or the common name of Saint-Paulin. Trappista cheese is a pale yellowish color and has 3–5 mm,