How should I use soft raclette cheese?

I bought some cheese labeled "French raclette" that's quite soft even when refrigerated - think double or triple cream for comparison. Is there a traditional way to use this for raclette? It seems like you'd just make a mess by melting it.

(In case it's relevant, I have the tabletop variety of raclette grill, where you put things with cheese on top in trays underneath, not the original melt-half-a-wheel kind.)