Raclette of an open fire, with the big piece of cheese facing the heat. One then regularly scrapes off the melting side. Or by a specific oven. It is accompanied by small firm potatoes (Bintje, Charlotte or Raclette varieties), cornichons (gherkins), pickled onions, and dried meat, such as jambon cru/cuit, salami, and "viande des Grisons", and to drink, Kirsch, herbal tea or white wine from a swiss vineyard a Fendant (wine from the Chasselas grape). A modern way of serving raclette involves an electric table-top grill with small pans, known as "coupelles", in which to melt slices of raclette cheese. This
Dunlop cheese Dunlop cheese Dunlop is a mild cheese or 'sweet-milk cheese' from Dunlop in East Ayrshire, Scotland. It resembles a soft Cheddar cheese in texture. It fell out of popularity some time after the end of the Second World War, however it is now appreciated for its value in various recipes and for eating on its own or with a dram of whisky. In the early 18th century Barbara Gilmour successfully manufactured a type of cheese till then unknown in Scotland, being made from unskimmed milk from Ayrshire cows. Her process was copied by her neighbours and 'Dunlop cheese' came into