Raclette, produced in both Switzerland and France, takes its name from the French verb “racler”, meaning “to scrape.” Traditionally, Alpine cheese makers would lunch upon boiled potatoes and cornichons, covered with melted cheese scraped from a rock near the smoldering fire. Raclette is a semi-soft cows’ milk cheese washed with brine to impart a deep, fruity pungency. True to its name, it melts beautifully and can be scraped atop all manner of vegetables … or burgers.