Raclette (Swiss) – to call it a cheese is a total understatement, it’s a national dish! Dishes of melted cheese were mentioned in medieval texts from Swiss convents as early as 1291. The melted cheese was originally consumed by peasants in the mountainous Alpine regions of the cantons of Valais and Fribourg (Switzerland), and Savoie and Haute-Savoie (France). Traditionally, cow herders carried cheese with them when they were moving cows to or from pastures up in the mountains. In the evening, the cheese would be placed next to a campfire for softening, then scraped onto bread.
The name of the dish, Raclette, comes from the French-Swiss dialect (Walliserdialekt) verb “racler” to scrape. The emphasis in raclette dining is on relaxed and sociable eating & drinking, the meal often running for several hours. Raclette (Swiss) is made exclusively from raw cow’s milk using traditional ancestral methods and benefits from protected designation of origin (PDO or AOP) status. The cheese is produced from milk that comes from cows that graze on fresh meadow grass in the summer and meadow hay during the winter. Raclette (Swiss) is stronger in flavour, with a slightly floral, buttery, and mildly pungent flavour.
We suggest 250 (around 3 slices in total) -500g (around 6 slices in total) of cheese per person (depending on how much you can eat, we can eat a lot!!). This Swiss raclette is made in blocks rather than wheels, as it is generally sliced and ready for the melting pans. If you want a wheel or part of a wheel we can get this for you, please email us at [email protected].
Delicious served with cornichons, pickles, cured meats and hot new potatoes. You don’t need a Raclette machine to enjoy this amazing cheese, simply cut it into slices, layer over cooked potatoes and bake in the oven until melted. Here is a ‘How To Recipe’ – raclette recipe.
Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!