1 A Swiss, Semi Firm Cow's Milk Cheese Dotted with Small Wholes and Mellow, Nutty Flavor
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2 A Dish by the Same Name Consisting of a Heated Chunk of raclette Cheese That is Heated, Traditionally over an Open Fire, until It Melts. the raclette is Scraped off onto a Plate and Served with Boiled Potatoes, Dark Bread, and Cornichons
