Do you consider yourself a big fan of cheese fondue? Then I'd be willing to bet that if you experienced the beauty that is raclette, you'd be bound to adopt it into your entertaining repertoire. Raclette is both the name of a raw, semisoft, earthy yet mild cow's-milk cheese and a Swiss communal dish that heavily relies on the cheese at hand.
In French, raclette means "to scrape" — fitting, as raclette is traditionally prepared by heating a large wedge of the cheese by the fire, scraping off melted bits as they soften.
Learn more about the art of serving it when you keep reading.
