Raclette is both a Swiss dish and the cheese it is made from, rooted in the Alpine tradition of melting cheese by the fire. A wheel or half-wheel of raclette cheese is heated, traditionally before an open flame and now usually under a tabletop grill, and the molten layer is scraped onto boiled potatoes, gherkins, pickled onions, and cured meats. The cheese itself is a semi-hard cow’s milk cheese with a supple texture and a mild, nutty flavour that turns richly savoury when melted. The word comes from the French racler, to scrape, describing the serving action. Raclette evenings are a convivial winter ritual across Switzerland and eastern France, pairing the dish with white wine or hot tea.