RACLETTE UNPASTURIZED MOUNTAIN CHEESE, France, lb

The salt balance is just right on this semi-firm mountain cheese, and it melts into that perfect gooey pool for dipping potatoes. I sliced it thin for a quick stovetop raclette and the whole kitchen smelled amazing.

This raclette is perfectly creamy when melted, with that distinct nutty flavor that makes it worth the splurge. I used it for a simple weeknight fondue and it was a hit. The texture stays smooth without getting greasy.

I was pleasantly surprised by how well this cheese melts for fondue nights — smooth and creamy every time. The traditional semi-firm texture from cow’s milk really holds its shape on the grill without turning into a puddle.