Raclette’s origin story is a classic Alpine tale: in the Alps, cow herders used to bring the cheese with them when leading their cattle to high mountain pastures. For snacking, the herders would place the cheese next to the fire, letting the exposed paste get bubbly and gooey. Once it was perfectly melty, they’d scrape the layer of bubbling cheese over some bread, potatoes, or veggies--a dish that became known as Raclette named for the cheese. But you don’t need a campfire to make it yourself--this traditional melter is perfect for fondue dipping and crafting your own cheesy creations.