Raclette

1. A cow's-milk cheese from Switzerland that's similar to Gruyere. in both texture (semi-firm and dotted with small holes) and flavor (mellow and nutty). It can be found in specialty cheese stores and many supermarkets. 2. A dish by the same name consisting of a chunk of raclette cheese that is exposed to heat (traditionally an open fire) and scraped off as it melts. (Electric raclette machines are also available.) The word raclette comes from racler, French for to scrape. It's served as a meat with boiled potatoes, dark bread and Cornichons or other pickled vegetables.

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.