Raclette in raclette dining is on relaxed and sociable eating and drinking, the meal often running to several hours. French and other European supermarkets generally stock both the grill apparatus and ready-sliced cheese and charcuterie selections, especially around Christmas. Restaurants also provide raclette evenings for parties or dinners. Raclette cheese is native from Valais and benefits from PDO. Today raclette is made in various regions and countires of the world, including Swiss, France (Savoy, Franche-Comté, Auvergne, Bretagne...), Austria, Germany, Finland, Australia, Canada, United States... The "vercouline" is a raclette in which Bleu du Vercors-Sassenage is used. In Franche-Comté, the Bleu de
Cremoso cheese 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 in vacuum-sealed