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
Brick cheese for smear cheese ripening. B. linens, while present in many smear cultures, is not typical. All cheeses, regardless of variety, should be well wrapped and kept in the warmest section of the refrigerator. (The refrigerator door is often one of the warmest spots). Brick cheese Brick cheese is a cheese from Wisconsin, US, made in brick-shaped form. The color ranges from pale yellow to white, and the cheese has a sweet and mild flavor when young, and matures into a strong, ripe cheese with age. It is a medium-soft cheese. Brick cheese was originally produced in Wisconsin. The cheese making