Raclette 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 the mountainous Alpine regions of Valais (Switzerland), Savoie and Haute-Savoie (France). It was then
Lymeswold cheese Lymeswold cheese Lymeswold cheese (1982–1992) was an English cheese variety. Many English cheeses are named after regions but Lymeswold was not, the product of a public competition to name it, the winning name may have been derived from a quintessential English place name Wymeswold. The cheese was a soft, mild blue cheese with an edible white rind, much like Brie, and was inspired by French cheeses. It was similar to non-branded cheeses sold as Blue Brie. At the time of its launch, it was hailed as "the first new English cheese in 200 years". For the export market, the cheese