Raclette

Raclette is a Swiss dish and the name of a semi-hard cow's milk cheese from the Alpine regions, especially Valais. The word racler means to scrape, referring to the method of melting cheese and scraping it onto food. Traditionally, a block or wheel is heated until the surface melts, then the melted portion is scraped onto potatoes, bread, or vegetables.

In modern service, diners use a table-top grill with individual pans (coupelles) to melt their cheese, then scrape it over accompaniments such as boiled or roasted potatoes, gherkins, onions, and cured meats. The cheese varies but is typically mellow when melted, with a smooth, creamy texture.

Raclette is associated with Valais and parts of Savoie in France; regional variations exist in preparation and accompaniments. It is commonly paired with dry white wines such as Swiss Chasselas.

There is a cultural emphasis on convivial dining, as raclette is commonly served as a shared meal in winter. History traces back centuries in the Swiss Alps, where melting cheese helped preserve supplies and extend food through the winter.