The world’s most famous melting cheese, Raclette is made in the Alps on both sides of the French-Swiss border. Eaten as a table cheese, Raclette has a smooth, creamy taste that is neither too salty nor sharp but has a pungent aroma that is not for the timid. An herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind. The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged.