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 –
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