Raclette will cause the cheese to harden in the stomach, leading to indigestion. In Switzerland, a scraper continuously serves all in the restaurant from an oven placed in a separated table or near a wood fire. In France, restaurateurs often place a raclette oven directly on the table. In that case, the scraping is to be done by the guests. Raclette is a dish indigenous to parts of Switzerland and the French Alps. The raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates. Traditionally the melting happens in front
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