Raclette

Raclette is a family of Swiss cheeses, mosdy from the southwest canton of Valais, and made with unpasteurized cows’ milk. It is typically semihard with a thick gray rind, firm texture, dull yellow interior — lightly holed – and a full flowery flavor. The name, “scraper”, refers to the local Valais speciality also called raclette: a half cheese is held before an open fire, scraped off as it melts and eaten with potatoes, pickled onions and gherkins. (247)