Raclette

Raclette /rəˈklɛt/ is a semi-firm cow's milk cheese that is usually fashioned into a wheel of about 6 kg (13 lb). It is most commonly used for melting. It is also a Swiss/French dish based on heating the cheese and scraping off (racler) the melted part.

History

Raclette was mentioned in medieval writings, in texts from Swiss-German convents dating from as far as 1291, as a particularly nutritious meal consumed by peasants in mountainous Switzerland and Savoy (Now part of France). It was then known in the German-speaking part of Switzerland as Bratchäs, or "roasted cheese." Traditionally, Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of bread.

In the Swiss canton of Valais, raclette is typically served with tea or other warm beverages. Another popular option is to serve raclette with white wine, such as the traditional Savoy wine or Fendant, but Riesling and Pinot gris are also common. Local tradition cautions that other drinks – water for example – will cause the cheese to harden in the stomach, leading to indigestion.