Raclette new way is used since the 1950s. Generally the grill is surmounted by a hot plate or griddle. In Switzerland the electrical raclette is called "raclonette". The device is put in the middle of the table. The cheese is brought to the table sliced, accompanied by platters of boiled or steamed potatoes, other vegetables and charcuterie. These are then mixed with potatoes and topped with cheese in the small wedge-shaped coupelles that are placed under the grill to melt and brown the cheese. Alternatively, slices of cheese may be melted and simply poured over food on the plate. The emphasis
Trappista cheese Trappista cheese Trappista is a traditional Bosnian and Serbian semi-hard cow's-milk cheese made by Trappist monks. It has a mild flavor and melts easily. It is quite probably the most popular cheese in Hungary. The origins of the cheese can be traced back to the 18th century monks of the French Notre Dame de Port-du-Salut abbey. The secret recipe found its way to Hungary through the Bosnian Mariastern monastery. The original French recipe is still manufactured today, under the trademark name of Port-Salut or the common name of Saint-Paulin. Trappista cheese is a pale yellowish color and has 3–5 mm,