Raclette is a semi-cured cheese of Swiss origin, whose name literally means "spatula," as it is a special cheese for melting and "spreading" with that instrument over boiled potatoes and cold cuts, in a very traditional Swiss preparation that shares the same name: "Raclette."

This Argentine version is very true to the original, with a very milky profile, smoky notes, and a subtle spiciness, ideal for gratin, but also to enjoy on its own or include in a platter.