Writings from monasteries in Obwalden and Nidwalden suggest that the freedom fighter William Tell enjoyed “Bratchäs”, as raclette was then called, as early as 1291. In those days, the raclette cheese was melted on an open fire and scraped onto a plate as it softened. For a long time, however, this method of preparation was reserved for the peasants, a privilege enjoyed only by the rural population. It was not until the 20th century that the peasants’ meal made its way from the Alps into the valleys and, with the discovery of electric ovens, quickly became the much-loved Swiss national dish. It was at this time that the French name “La Raclette” appeared, which comes from the word “racler”, to scrape or scrape off. Raclette Suisse® is still made today to the age-old recipe with much love and great artisanal skill.
Raclette Suisse®
Type of cheese
Puolikova juusto
Milk processing
Pastöroitu maito
Type of milk
Lehmänmaito
Vollfett
min. 45%
Lab-Type
Eläinperäinen juoksute
Tolerability
Glutenfree
Maturity
3-5 Month
Taste
Aromaattinen, Mieto
Region
Graubünden, Itä-Sveitsi, Bernin alue, Länsi-Sveitsi, Keski-Sveitsi
Season
all-season
Raclette Suisse® – the exquisite melting cheese is easy to prepare and can be varied in endless ways using refined ingredients.
- Raclette Suisse®
- Geschäftsstelle Raclette Suisse
Laubeggstrasse 68 - 3006 Bern
- +41 (0) 31 359 53 25
- info@raclette-suisse.ch