Raclette Raclette Raclette is a semi-hard cheese that is usually fashioned into a wheel of about 6 kg (13 lb). The Alpine cow milk based dairy product is most commonly used for melting, but is also consumed as a slice. Raclette is a Savoyard (French) as well as Swiss dish based on heating the cheese and scraping off (from French: ) the melted part. Raclette was mentioned in medieval texts from Swiss-German convents dating from as early as 1291. The cheese was originally consumed by peasants in the mountainous Alpine regions of Valais (Switzerland), Savoie and Haute-Savoie (France). It was then
Cremoso cheese parallelepiped packages. Cremoso cheese Cremoso (in Spanish, "creamy") is a fresh cheese elaborated with cow's milk, with or without the addition of cream. It has its origin in Argentina, and derives from Italian cheeses with similar characteristics as Crescenza. Nowadays is the most consumed cheese in Argentina and it represents almost 40% of domestic production of cheese. From its origin as a companion of quince or Dulce de batata, its uses have evolved and now is used for making pizzas as a substitute for mozzarella. It is a soft cheese, with 45-55% water. It has no crust, and is presented