Writings from monasteries in Obwalden and Nidwalden suggest that the freedom fighter Wilhelm Tell enjoyed “Bratchäs”, as raclette was then called, back in 1291. Back then, the raclette cheese was melted on an open fire and the soft cheese was then scraped onto a plate. This type of preparation remained part of the farmers’ inheritance – the privilege of the people of the land. It wasn’t until the 20th century that this farmer meal moved from the Alps into the valleys and soon became a popular Swiss national dish, thanks to the invention of electric ovens. During this time, the French name “La Raclette” also appeared, which originates from the term “racler”, meaning to scrape. Raclette Suisse® is still produced with great love and craftsmanship in line with an old recipe to this day.