Is this extremely soft "French raclette" cheese actually meant for raclette? I bought some cheese labeled "French raclette" that's quite soft even when refrigerated. (In the store it seemed almost gooey, losing it shape, and in my home fridge it's still soft but a bit springy - maybe like a very very soft havarti, maybe way on the soft side of semi-soft.) It seems like you'd just make a giant mess by melting it, and it looks impossible to slice cleanly, so it seems like it'd be impossible to use as raclette cheese in typical ways (slicing and melting over things, or melting a layer and scraping).

Is this cheese really intended to be used as raclette cheese, or is the label a misnomer, or is there perhaps something besides melting meant by raclette here?

(In case it's relevant, I have the tabletop variety of raclette grill, where you put the cheese, or things with cheese on top in trays underneath, not the original kind where you melt half a wheel of cheese and scrape it.)
Turns out it's not mislabeled: it's actually "spécial raclette livradoux". Embarrassingly enough, I just noticed that there's a fragment of the whole-wheel label wrapped up with it, with a "vradoi" that let me find it, and it's consistent with this picture:



Different pages describe it as semi-soft or semi-firm, which still seems a bit of an exaggeration to me. It's possible to make irregular slices, but definitely nothing super-clean, and I'm afraid if you tried to melt a layer you'd melt a lot more than that. But cutting off a hunk/slice and melting in the tray does work just fine despite my initial impressions; while it's pretty soft before heating, it doesn't melt that much more liquid than a firmer cheese. And the flavor is definitely similar to other raclette cheeses I've had!

So it seems quite plausible that it's intended for this version of raclette, but not the older traditional version. (Of course, I was wrong about "completely impossible to slice" so I could be wrong about that as well.)