Traditional Raclette

Description
The world's most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. The French version is perhaps a bit softer than Swiss Raclette, but the two taste very similar. Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp. However, it does tend to have a strong, pungent aroma that is not for the timid. 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.



Ingredients

 * 1 	 lb  raclette cheese
 * 24 	new potatoes
 * pickled pearl onions
 * french cornichons
 * crusty French bread

Directions
Boil potatoes until tender, drain, cut into halves and set aside. Preheat oven to 450 degrees F. Trim rind off cheese and cut into 4 even pieces. Place one piece onto each of four ovenproof plates. Heat the cheese for a few minutes until thoroughly melted. Mix cheese with potatoes, onions and cornichons. Serve with crusty French bread.