Raclette Gex (or "Bleu du Haut Jura) and Morbier, both PDO are used as variants. 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
Pinconning cheese Pinconning cheese Pinconning Cheese is an aged semi-hard whole cow's milk, Colby style cheese named after Pinconning, Michigan, where it was first developed and produced by Dan Horn in 1915. Since then and currently, Pinconning Cheese is made and distributed based on the original family traditional recipe by the originator's related companies, Pinconning Cheese Company and Wilson's (Horn) Cheese Shoppe in Pinconning, Michigan. It is available in mild and then aged many years to sharpness levels of medium mild, medium sharp, sharp, extra sharp, and super sharp (7 plus years old). Its hardness and texture change and sharpness increase with