Speaking as somebody who grew up in and lives close to the Emmental region: No. Raclette is a very specific type of cheese particularly suited for frying. It is produced mainly in the Valais region and is an AOC.
If you try a raclette type dish with Emmental, you'll end up with a stringy mess of questionable culinary value. About the only thing I can think of doing with Emmental (apart from eating it on bread or with baked potatoes) is cubing it into vegetable soup.
Three factors influence how well cheese melts:
The amount of moisture,
The amount of fat,
How it was set.
The meltiest cheeses have a lot of moisture and fat and were set with rennet and not acid.
Both moisture and fat leave space between the casein proteins that allows them to move. Otherwise they are packed together and don't flow as well.
Aged cheeses have lost more of their moisture to evaporation. This means that they have to been heated to a much higher temperature before they will melt.
To quote Harold Mcgee:
"Melting behavior is largely determined by water content. Low-moisture hard cheeses require more heat to melt because their protein molecules are more concentrated and so more intimately bonded to each other." (On food and Cooking, 64).
Aged cheeses with a high fat content will often leak some fat when they finally do melt- making an oily mess. J. Kenji Lopez-Alt had some good suggestions for dealing with this problem.
Acid set cheeses, such as Indian paneer and latin Queso Blanco, don't melt much when heated dry because the acid denatures the casein in such a way as to cause it to bind more tightly.(although they will dissolve into hot liquids sometimes.)
Best Answer
Normally when you have smaller cheeses you use a cheese press to mash them together. Make 1 round of cheese. Only thing I could think of would be to see Felx. Our local blacsmith & have one made. As a specialty item. Kind of like a long handled garlic press with out the holes in it. Think along those lines. Something cube shaped you can mash the cheese together in.