Raclette: French or Swiss?

Raclette is an essential winter dish, appreciated for its conviviality and simplicity.
But behind this melt-in-the-mouth delight, one question persists:
is raclette French or Swiss?
Hence the need for this article.

The battle over the origins of this emblematic dish is the subject of much debate. So, what's the real story? Let's dive into the snowy mountains to find out who can really lay claim to raclette.

The origins of raclette: Valais raclette in the lead

The word “raclette” comes from the verb “racler”, a direct reference to the action of scraping melted cheese to serve over potatoes. But did you know that this culinary technique dates back to the Middle Ages?
More precisely, it originated in Valais, a canton in the south of Switzerland. The shepherds of the Valais mountains used this technique to warm up after long days of work on the mountain pastures, such as those where the famous Alpkäse is produced.
This alpine cheese, still made in the traditional way, continues to delight raclette lovers.
The action of scraping the melted cheese with a spatula is the key to this tradition. Back in the day, raclette was mainly eaten with boiled potatoes and accompanied by a few gherkins.
References to the dish can be found in Swiss manuscripts as far back as the 16th century, as highlighted in a Wikipedia article on the history of raclette.
The first time you discover raclette, you often wonder where this very special term comes from. Consulting a dictionary, we learn that “raclette” comes from the verb “to scrape”, a direct reference to the action of scraping melted cheese. On the Wikipedia page dedicated to this dish, we can also see that there are several types of raclette, with regional variants such as raclette au poivre or raclette aux rebibes, a Swiss specialty.
In exploring the history of raclette, some have even consulted Michelin articles to discover the best places to enjoy this emblematic dish. However, there's no getting away from the fact that raclette is part of a long culinary tradition.
If you follow this line of thought, you'll understand that every part of this meal, from the selection of ingredients to the moment the cheese melts, is governed by a code of conviviality that can be found in many mountain cultures.

Raclette cheese: a Swiss story, protected by PDO

The cheese used for raclette is originally a raw cow's milk cheese, typical of the Valais region.
Today, this semi-hard cheese is protected by a Protected Designation of Origin (PDO), guaranteeing its origin and production methods.
Raclette du Valais AOP is matured for between 3 and 6 months, and can sometimes be smoked or flavored with pepper or herbs, like the famous raclette au poivre, giving it a distinctive, full-bodied, flowery aroma.

The late arrival of raclette in France

Although raclette originated in Switzerland, it didn't cross French borders until 1973.
Indeed, it was not until this crossing of the Alps that it spread to ski resorts, notably Yannick Alléno's Courchevel , where the dish quickly won the hearts of tourists and locals alike. Resorts such as the Venice of the Alps (Annecy) and the Jura mountains have become Mecca's for raclette, appreciated for its rustic yet warm character.
What really popularized raclette in France was the introduction of the electric raclette machine in 1978. This appliance, with its small pans, enabled each guest to prepare his or her own slices of raclette, making this dish even more convivial.
It was no longer necessary to go to a restaurant to enjoy this dish. This marked the start of the raclette evening trend, both in France and in other countries.

Raclette evenings: a modern tradition

Today, raclette has become a staple of winter meals, whether enjoyed with family or friends. Raclette evenings have become a tradition, with increasingly innovative appliances and quality cheeses from different regions.
In addition to Valais PDO raclette, raclette trays feature French varieties such as Savoy raclette, as well as options from other countries, such as Belgian raclette.
Cheese, accompanied by charcuterie and potatoes, is the central element of this convivial meal.
Cheeses can also be very varied. In addition to pepper or smoked raclette, alternatives such as morbier, livarot or even less conventional raclette cheeses are used to diversify the taste and cut.
Jura wines blend perfectly with these raclette flavors to offer a complete taste experience.

Worldwide expansion

Although raclette originated in the Swiss mountains, it has quickly established itself in other parts of the world. In Belgium, for example, it has become very popular, and countries such as Canada and the United States are also beginning to embrace this winter tradition. Many restaurants and families around the world gather around this source of warmth, this convivial dish to share a good time.

A dish that never ceases to seduce

Raclette is a dish that never ceases to seduce lovers of good food, and its origins are often the subject of debate. Whether in Switzerland or France, articles about this dish often refer to the quality of the cheese used. Raclette cheese from Valais, Switzerland in particular, is renowned for its raclette PDO, which guarantees its authenticity and know-how. Among its many variants, Valais raclette cheese stands out for its unique, rich, full-bodied taste, perfect for lovers of typical mountain dishes.
The Jura mountains are another place where the raclette tradition is well established. They offer a gourmet getaway, ideal for enjoying this dish in the heart of nature. Raclette in Switzerland is a special experience for two reasons: firstly, for the quality of the cheese, and secondly, for the importance of the conviviality surrounding this meal. It's a gastronomic exception to be shared with family and friends.
If you're looking for more articles, the cheese portal is packed witharticles dedicated to the different varieties of raclette, including the famous Valais raclette. Whether you're looking for a traditional raclette or a more modern version, cheese remains at the heart of this culinary tradition, whether practiced in the Jura mountains or elsewhere.

A dish shared by two cultures

Today, raclette has become a symbol of conviviality, shared not only by the Swiss and the French, but also by other countries. Each region adds its own personal touch, whether it's Brittany, Auvergne or the Alps. Whether you use a modern raclette machine or a more traditional griddle, what really counts is enjoying this moment with your loved ones.
So, for your next raclette evenings, don't forget to choose good ingredients, quality potatoes and, of course, an excellent raclette cheese to guarantee a great family raclette evening. Bon appétit!