Raclette

Raclette is a cheese specialty from the Canton du Valais in Switzerland. It is also the name of the cheese itself. It is prepared by holding a round of the local cheese close to the fire. As it melts, the softened part is scraped off and eaten. (The word “raclette” comes from the verb "racler," which means "to scrape" in French.)

Traditionally, the cheese is grilled in front of a wood fire; after the top layer of the cheese has melted, it is held slantwise over a plate and the melted part is scraped off together with part of the grilled rind. The melted cheese is shared between the guests and is eaten hot, with boiled jacket potatoes, gherkins, pickled onions, and topped with freshly ground pepper.

Raclette must be made from a fatty and highly flavored cheese like Bagnes, Conches, or Orsieres. And it should be accompanied by Fendant, a dry white wine from the Canton du Valais.

"One of the things that makes Basilic unique is its raclette..."

Orange Coast Magazine