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
Pag cheese strict conditions of production techniques as well as a particular origin of base products which will ensure that Pag cheese remains a product of Pag. Pag cheese Pag cheese or Pag Island cheese (, ) is a Croatian variety of hard, distinctively flavored sheep milk cheese originating from the Adriatic island of Pag. It is generally regarded as the most famous of all artisan cheeses made in the country and can be found in many markets outside Croatia. In 1774, the travel writer Alberto Fortis, on his way to Dalmatia, wrote about Pag island's products, including sea salt, sage honey,