Raclette known in the German-speaking part of Switzerland as "Bratchäs", or "roasted cheese". Traditionally, cow herders carried cheese with them when they were moving cows to or from pastures up in the mountains. In the evening, the cheese would be placed next to a campfire for softening, then scraped onto bread. In Switzerland raclette is typically served with tea, other warm beverages, or Fendant wine. A French popular option is to serve it with white wine, such as the traditional Savoy wine, but Riesling and pinot gris are also common. Local tradition cautions that other drinks – water, for example –
Cheshire cheese crumbly cheese, with sales of around 6,000 tonnes per year. The county remains an important centre for cheese and holds the Nantwich International Cheese Awards. Cheshire cheese is dense and semi-hard, and is defined by its moist, crumbly texture and mild, salty taste. Industrial versions tend to be drier and less crumbly, more like a mild Cheddar cheese, as this makes them easier to process than cheese with the traditional texture. The Cheshire family of cheeses is a distinct group that includes other crumbly cheeses from the North of England such as Wensleydale and Crumbly Lancashire. Cheshire cheese comes in