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Raclette

The origin of raclette can be found in the tradition of what the French call “la transhumance”: the “passing of the summer” by flocks of sheep in the mountains between June and September. The shepherds also remained on site. Finding fresh water and fresh milk was not an issue. In addition, they brought along flour for baking flat breads, as well as hard cheese and dried meat. In order to make a warm meal, they melted a piece of cheese on a stick over an open fire and used their knife to scrape the melted cheese on a piece of bread.

Since 2004, raclette has been a protected designation of origin. The name can only be used for cheese produced in the canton of Wallis, Switzerland. As a variation on the original, raclette cheese can also be obtained with additional ingredients such as garlic, pepper, and paprika.

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