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
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,