My Belvoed Variety of Swiss Cheese -- Melts Together, Stays Together

When I was around six years old, I thought that there is only one assortment of cheese that is regularly found in my sandwich – cheddar. When I turned 10, I noticed that there are other assortments aside from it (cheddar) such as mozzarella, cottage, blue cheese, and Swiss cheese and that they come in numerous texture and sizes. Speaking of Swiss cheese, I absolutely got intrigued with this full-size, bulky and hard raclette. At thirteen pounds, it could indeed pass as a wheel for my granny's food cart. But why do people citizens all over the world love to much on it or have it with their wines?

Raclette, like other assortments of cheese, is created from cow's milk. However, this full-size cheese not pasteurized but aged for 3-6 months and is traded uncooked, semi-firm and flattened into a wheel. It is said to have originated in Valois, Switzerland and the name was taken created from the French word, racler, which means, "to scrape", based on the process of eating this food where it has to be heated first so that the soft portion could be scraped off into a plate. In the old days, heating was done through campfires; but with today's latest machineries, an electric hot plate will do. It is regularly munched on alongside warm drinks or wine or may be served together with meat, peppers, tomato, onions, paprika, mushrooms, pears, potatoes, and other fruits or nuts. Raclettes still remain a renowned option in social celebrations for melting the hard cheese has become a way of keeping close bonds among families and associates.