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
Bel Paese (cheese) an image of the Italian geologist and paleontologist Antonio Stoppani, whose geological treatise "Il bel paese" gave its name to Galbani's cheese; but while on the wrapping of the cheese made in Italy Stoppani's image comes with a map of Italy, cheese made in the United States has a map of the Americas. Bel Paese (cheese) Bel Paese () is a semi-soft Italian cheese. It was invented in 1906 by Egidio Galbani who wanted to produce a mild and delicate cheese to sell mainly in Italy. The name Bel Paese comes from the title of a book written by Antonio