About
After years of elite competition, Xeno Müller, Olympic Gold and Silver Medalist, has set his sights on his other life's passion- cheese. Sharing the traditional art of Swiss Raclette with Southern California is his favorite way to connect with his motherland and ensure every event is one worth savoring.
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History
Raclette cheese has a rich history that dates back centuries in the Alpine regions of Switzerland and France. The name "raclette" comes from the French word "racler," which means "to scrape." The cheese itself originated as a staple food for Alpine herders and farmers, particularly in the canton of Valais in Switzerland.
Historically, shepherds and farmers would melt the cheese near an open fire, then scrape the melted layer onto boiled potatoes, pickles, and sometimes cured meats. This hearty meal provided sustenance during the long, cold winters in the mountains.
The first recorded mention of raclette cheese dates back to the late 13th century, but its popularity grew significantly in the 19th century with advancements in cheese production and transportation. By the early 20th century, raclette had become a beloved dish not only among Alpine communities but also in urban areas.
Today, raclette cheese is produced in both Switzerland and France, each with its own distinct flavor profile and production methods.
The popularity of raclette has spread beyond its Alpine origins, becoming a beloved dish in many parts of the world. It is often enjoyed at social gatherings and festive occasions, where a special grill or melting device is used to melt the cheese and serve it alongside an array of accompaniments.
In recent years, raclette has experienced a resurgence in popularity, with chefs and food enthusiasts experimenting with different variations and pairings. Whether enjoyed in its traditional form or with a modern twist, raclette cheese continues to delight palates around the globe with its rich history and delicious flavor.
Cheese If You Please
