Raclette is the cheese that throws our classifications out the window,
Because, like boofer pointed out, it's Alpine, but also it's a washed curd
So if you follow the technical classifications, you'd say washed curd, but it's an alpine cheese and a very important part of the Alpine tradition. This is simply due to the fact that such cheeses are not really a class of their own, but a sub-set of Alpine cheese. Raclette, using hot water to acheive curd temperature, evolves from the techniques still used in making real Swiss Emmentaler, where warm water (90 or so degrees) is added to the vat before it is heated.
The temperatures used to make raclette properly will kill off a meso bacteria. To get proper raclette, you should use the same culture you would for any normal ALpine.