Original Swiss Raclette Cheese

Swiss Raclette- A pure melting pleasure. According to written documents from monasteries in Ob- and Nidwalden the shepherds of the original Swiss cantons drew new strength from a tasty Raclette in convivial company as far back as the 12th century. They exposed half a cheese loaf to the heat of the oven and scraped off the melted cheese for a wholesome meal. In the Valais the first written mention of this kind of cheese preparation appeared in the year 1574. And Johanna Spyri makes reference to Raclette in her book «Heidi» with» roasting cheese on the spit». In those regions cheese was long held to be the most important staple food for herdsmen and shepherds. It was only in the 20th century that this farmer’s meal came down from the Alps to the valleys and quickly became one of the most popular Swiss national dishes. The name comes from the notion of stripping or scraping – in French «racler» – the melted cheese from the loaf. Nothing much has changed in the method of preparing the Swiss national dish «Raclette», and the recipe has remained simple: one takes a fine piece of Swiss Raclette cheese, a few garnishes and a glass of wine of a cup pf tea – good spirits and conviviality among friends is guaranteed. Feel like tasting the «hottest» Swiss cheese? Raclette Suisse, the Swiss Raclette cheese, can be distinguished from other cheeses by its full flavoured taste, its fine melting qualities and its entirely natural method of production. The Raclette Suisse brand is a guarantee of its Swiss origins and the impeccable quality of the cheese. Production areas Several alpine cantons. Product description Full-fat, finely melting, semi-hard cheese made from raw or pasteurized cow’s milk, without additives. Special bacterial cultures ensure optimal maturation and create the desired melting qualities.