I use oil interchangeably with butterfat in the context of dairy. I'm aware cheese does not contain vegetable oil or petroleum.
The raclette in your linked video has begun to separate and formed an oily sheen on the outside. If you continued to cook it in a pan it would eventually form a puddle of fat.
I don't consider (real) parm ill-behaved when making tuiles. They're yummy.
I'd expect it to form a puddle of molten cheese. So you 'd say that the raclette in the video is "breaking"?
The way you said it I thought you were describing something really awful that you wouldn't want to eat. I don't see why you'd have to add er additives to cheese otherwise.
Edit: OK, I still don't get it. Do you have a picture or a video of what you're describing?
The raclette in your linked video has begun to separate and formed an oily sheen on the outside. If you continued to cook it in a pan it would eventually form a puddle of fat.
I don't consider (real) parm ill-behaved when making tuiles. They're yummy.