Raclette is a semi-firm, cow's milk cheese - most commonly used for melting. It is usually fashioned into a round of about 6 kg (13 lb).  Raclette is also a dish indigenous to parts of Switzerland. The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates; the term raclette derives from the French word racler, meaning "to scrape". Traditionally, it is accompanied by small firm potatoes gherkins, pickled onions, and dried meat, and prosciutto.