According to records kept in monasteries in Obwalden and Nidwalden, we understand that William Tell had tasted “Bratchäs”, as Raclette was still called at the time, in as early as 1291. In those days, Raclette cheese was melted on an open fire and the soft melted mass gradually stripped off onto a plate.
The younger generation has now taken over the knowledge and passion for the product. From the herbs found in the meadows north of the Alps, a unique product is made, that embodies Swiss tradition and culture. Raclette is a genuine piece of Switzerland – and the brand Raclette Suisse® is the only guarantee of natural purity, first-class quality and product safety.
During the Middle Ages, shepherds used to heat the raclette cheese in front of an open fire, scraping off the melted layer onto a plate. Swiss Raclette cheese, an authentic natural product, is still manufactured today in accordance with its original recipe that requires a great deal of skill and knowledge on the part of the cheese maker. The preparation of raclette, which is the Swiss national dish, has hardly changed over the years except that open fires are now much rarer. This is the reason why raclette aficionados have opted for raclette grills that are simple and easy to use and widely available in the shops. The recipe remains very simple: invite a few friends, buy a nice chunk of Swiss raclette cheese and a few accompaniments and organise two wine glasses or a cup of tea. An enjoyable time is guaranteed.
|Milk processing||Pasteurized milk|
|Ripening period||3 months|
|Shape & colour||
Mixture: Fine, ivory to light yellow
Rind: Surface-treated or washed brownish-orange rind
Loaf size: 5.5 - 7.5 kg