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
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