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 a bit softer, but both taste very similar. Raclette has a semi-soft interior dotted with small holes and a rosy inedible rind. It has a creamy taste, not too salty or sharp. French Raclette tends to have a strong, pungent aroma that is not for the timid. Raclette is traditionally melted and layered atop boiled potatoes, pickles, fresh vegetables and sliced meats. It is also used in fondue. Try it for yourself!