<a href="http://1.bp.blogspot.com/_0mNacsCO8PI/TIEObtkbzRI/AAAAAAAAAbE/kgtEbwM6eX4/s1600/barbeclette.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 320px;" src="http://1.bp.blogspot.com/_0mNacsCO8PI/TIEObtkbzRI/AAAAAAAAAbE/kgtEbwM6eX4/s320/barbeclette.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5512703288129867026" /></a><br />Have a meltdown<br />By Karoline Boehm Goodnick, Globe Correspondent  |  September 1, 2010<br /><br />Raclette is both a European cow’s milk cheese and a popular Swiss dish which typically consists of melted cheese scraped onto a heaping pile of boiled potatoes, pickled onions, and gherkins. Today, there are a variety of instruments used to re-create this fondue-like appetizer at home, none simpler than the Barbeclette ($12.39). Made by Boska Holland, in the Netherlands, the nonstick tray has a heatproof handle for use on outdoor grills. A campfire setting was once an essential component for raclette, dinner for Alpine cattle herders. But the tool has other uses. Melt mozzarella as a topping for vegetable skewers; combine provolone, tomatoes, and oregano in the pan for a variation of provoleta; stick by the traditional Swiss or appenzeller, melted and poured over cured meats and grilled potatoes; or top your favorite burger. Whatever way you slice it, there are few things greater than gooey, melted cheese. Available at Boston Cheese Cellar, 18 Birch St., Roslindale, 617-325-2500; Idylwilde Farms, 366 Central St., Acton, 978-263-5943.