This dish is made with "Bleu de Gex", instead of the traditional Raclette cheese. An electric grill is centered on the table and each diner places a slice of cheese into his/her assigned individual dish under the grill till it melts. It is then spread over boiled potatoes, served with pickles and Charcuteries.
Raclette Jurassienne and Wine
To hold up to the strong blue cheese flavors, two choices are available to you. You can either stay on a light, dry white that will remain in the background without disturbing the dish, or try a match with a more intense white, like a Savagnin for example, or even a sweet late harvest wine. You can even go open a Vin de Paille for those special occasions!