Raclette is a semi-soft cow's milk cheese, unpasteurized, with a dark-beige slightly sticky rind and a light yellow paste. It has a pleasant flavor but it gets particularly tasty when heated in front of a fire or under a hot grill and only then the full aroma intensifies. The rich and nutty aroma of the cheese is the perfect partner for the potatoes but it also pairs well with cooked and cured meat. Today, the traditional dish can be created by heating slices of cheese under the grill and served with tea like in Valais or with white wine such as the traditional Vin de Savoie.