Raclette

Raclette is a semi-hard cow's milk cheese that originated in the canton of Valais in the Swiss Alps, with historical roots dating back to the medieval period. It also shares its name with the traditional Swiss dish of melted cheese served over potatoes.

Traditionally, a half-wheel of Raclette cheese is placed face-down near a fire, and as the surface melts, the cheese is scraped directly onto diners' plates. The name "Raclette" literally comes from the French word "racler," which means "to scrape."

Melted Raclette is traditionally served over boiled potatoes, accompanied by small pickled onions and cornichons (gherkins). It is also often paired with charcuterie, such as cured meats and salami, to balance the rich, fatty flavor of the cheese.

A traditional Raclette meal is most commonly paired with dry, crisp white wines from the Alpine regions, such as a Swiss Fendant (made from the Chasselas grape). Alternatively, a light-bodied, low-tannin red wine like Pinot Noir is also an excellent choice.