Raclette

Raclette ( /rəˈklɛt/) is both a type of cheese and a Swiss and French dish based on heating the cheese and scraping off (racler) the melted part. Raclette is a semi-firm, cow's milk cheese - most commonly used for melting. It is usually fashioned into a wheel of about 6 kg (13 lb). Raclette is also a dish indigenous to parts of Switzerland. The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates; the term raclette derives from the French word racler, meaning "to scrape". Traditionally, it is accompanied by small firm potatoes (Bintje, Charlotte or Raclette varieties), gherkins, pickled onions, and dried meat, such as jambon cru/cuit and viande des Grisons. “Raclette” comes...