The world’s most famous melting cheese Raclette is made in the Alps on both sides of the French-Swiss border. The French cheese version is perhaps a bit softer than the Swiss Raclette, but the two tastes are rather similar.

 

Eaten as a table cheese, Raclette has a smooth and creamy taste that is neither too salty nor too spicy. However, this cheese is traditionally melted (a half wheel is placed in a fireplace, then the melted top surface is continuously scraped off) and layered atop boiled potatoes, pickles, fresh vegetables and sliced meats.