FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BAGNES CHEESE
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
Otherwise known as Fromage a la Raclette. An all-the-year-round Swiss cheese. From 'Racler', French for scrape or rake. This is a very hard cheese and the proper manner to eat it is to cut a slice about _ inch thick right across the cheese and then toast this in front of a wood fire (some of the up-to-date inns in this valley actually have electric grates for this purpose), until the cheese begins to run, then it is scraped off with a palette-knife and spread on bread and so eaten, hence the word 'Raclette'.
