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
Granular cheese curing is to dry the cheese on racks for about a week, then to wax it and place it in coolers until the time of consumption. Granular cheese is rich and tangy. Although unpasteurized granular cheese is ready to eat after 60 days of curing, it has a very mild flavor unless aged further to increase sharpness. The cheese is sharpest after 12 months of aging, after which it is usually sold. Granular cheese can contain cheese crystals, semi-solid to gritty crystalline spots. Granular cheese Granular cheese, also known as stirred curd cheese and hard cheese, is a type of