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
Jarlsberg cheese Jarlsberg cheese Jarlsberg (; ) is a mild cow's-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Although it originated in Norway, it is also produced in Ohio and Ireland under licenses from Norwegian dairy producers. Jarlsberg cheese has a yellow wax rind (outer layer) and a semi-firm yellow interior. It is a mild, buttery cheese. The flavor has been described as "clean and rich, with a slightly sweet and nutty flavour". It is an all-purpose cheese, used for both cooking and eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy supple texture.