So, I am just dying to try making Raclette (well, to be honest I am mostly just looking forward to eating it!!) but I am completely confused regarding the recipes I am finding. I have found 3 or so recipes and each one is different from the next....with so many differences how are they all Raclette?? I am most likely going to make the "200 cheeses" version (because I already have the cultures listed for that one) but any suggestions would be helpful...