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
Idiazabal cheese Idiazabal cheese Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre. It has a somewhat smokey flavor, but is usually un-smoked. The cheese is handmade and covered in a hard, dark brown, inedible rind. It is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quince jam. If aged longer, it becomes firm, dry and sharp and can be used for grating. The Denomination of Origin for Idiazabal cheese was created in 1987 and defines the basic regulations for the product's