Raclette (Cow's milk, Switzerland/France) Supple texture and beefy flavor that intensifies when heated – this is a cheese meant to be melted! The French version is slightly milder and softer than the Swiss. Trim off the rind, heat a slice in the oven for a few minutes and serve with crusty bread or potatoes. Pairings: Hand to Mouth Edibles Natural Spreads Liquid Pairings: Merlot Beaujolais