Is this extremely soft "French raclette" cheese actually meant for raclette?
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.)