"A good raclette? It's a raclette that is creamy, smooth (...) you need a nice texture, no thread, no strings, no gum, (...) and no bitterness", says Eddy Baillifard, known as the "king" of raclette cheese. Over the course of three days, raclette lovers from around the world come together in the small Swiss village of Morgins, in the canton of Wallis, to attend the inaugural Raclette World Championships where almost 90 cheeses are being put to the test. IMAGES AND SOUNDBITES ARRANGED IN SEQUENCES