Raclette

Raclette (/rəˈklɛt/, French: [ʁaklɛt] ⓘ) is a dish of Swiss[1][2][3] origin, also popular in the other Alpine countries (France, Italy, Germany, Austria), based on heating cheese and scraping off the melted part, then typically served with boiled potatoes.

[6] Melted cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Valais and Fribourg (Switzerland), and Savoie and Haute-Savoie (France).

[8] In Switzerland, a scraper continuously serves all in the restaurant from an oven placed in a separated table or near a wood fire.

The raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates.

The melted cheese is accompanied by small firm potatoes (Bintje, Charlotte or Raclette varieties), cornichons (gherkins), pickled onions, and dried meat, such as jambon cru/cuit, salami, and viande des Grisons, and to drink, kirsch, black or herbal tea or white wine from a Valais vineyard (a Fendant wine from the Chasselas grape).

The cheese is brought to the table sliced, accompanied by platters of boiled or steamed potatoes, other vegetables, and charcuterie (various meats).

French and other European supermarkets generally stock both the grill apparatus and ready-sliced cheese and charcuterie selections, especially around Christmas.