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. This cheese is traditionally melted. The word Raclette means "scraper", and making the dish involves heating a chunk of cheese until the top softens enough to be scraped off and layered atop potatoes boiled in their skin, served with pickles and sliced meats.
A "Raclette Oven" can also be used. It is placed in the middle of the table. Each person melts slices of Raclette cheese in an individual small pan. Count 200 g per person.