Raclette

From the Savoie mountains this popular cheese is usually served after grilling or warmed in the oven, maybe with potatoes boiled in their skins and pickles…

“The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners’ plates; the term raclette derives from the French racler, meaning “to scrape”.

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 Savoie wine or Fendant, but Riesling and Pinot Gris are also common.

Raclette was mentioned in medieval writings as a particularly nutritious meal consumed by peasants in mountainous Switzerland. It was then known in the German-speaking part of Switzerland as Bratchäs, or “roasted cheese.”

Traditionally, the 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 some bread." (Wikipedia)