A raclette dinner is a great way to spend a cold evening.  The term raclette is derived from the French word racler, which means "to scrape".  The Swiss would hold a big hunk of cheese close to an open flame and repeatedly scrape the melted portion of the cheese wedge onto the diner's plate of potatoes, bread, cornichons, pickled onions, and salami.  

We love to use Cherokee Rose on our raclette grill due to its great melting characteristics.  There is no hard rule on what you should use for your raclette dinner, but here are few items that are always on our plates:

- red peppers

- prosciutto

- black olives

- rye bread

- mushrooms

- cornichons

You can get crazy and use other melting cheeses under your raclette grill, too.  We like Gruyere (Fortsonia is a perfect fit), Fontina, Blue (of course Elberton Blue), and Taleggio.