Natives living in the French Savoie region or in the Swiss Alps will argue ’til the cows come home over who first invented raclette, but everyone who tries this traditional cheese/potato dish agrees it’s great. Raclette is thought to be at least 400 years old and remains popular today.
For centuries, herders in Europe’s mountainous regions have survived on this simple dish of boiled potatoes covered in melted cheese.
During its production, the raclette cheese is washed with salted water and bacteria smears. It must rest in a cave (real or man-made) with 100% humidity and a temperatures of about 60 degrees F,° which accelerates the breakdown of the protein and fat, creating different flavors, nutty, creamy and a bit buttery and aromatic when heated.
On every visit home to Switzerland, my adult kids request raclette. Instead of the traditional equipment meant for the half cheese, we use an electric grill with individual serving trays and raclette cut into portions. Since moving to the mountains, we decided to try the authentic dish.
As you enter our village of St. Cergue, the Beef’n Cheese Restaurant is easy to locate off the round-about. A giant, red ceramic cow with a white cross symbolizing the Swiss flag, stands on the balcony. Locals stop for a beer at the cafe table out front.
The interior of the restaurant is a bit kitsch, but charming with its spotted cow upholstered chairs, long wooden tables, a wall-sized hearth and local decor. Cow bells hang from wooden beams, antique skis stick out of giant milk jugs and ski posters from the 40’s decorate the walls.
Our waitress brought us a half a wheel of cheese melting on the authentic raclette machine. Gerald tilted the wheel and scraped the top layer of cheese onto our plate of unpeeled potatoes. Raclette comes from the French word "racler," which means to scrape.
A basket filled with giant, marble-sized spuds are served with finger-sized vinegary cornichons and white cocktail onions. We ordered a side of charcuterie, a wooden cutting board laden with ham off the bone, jambon cru (dried beef) and dried saucisson à l’ail (garlic).
The “all you can eat” meal costs 31CH ($35) per person, which for a Swiss tourist town, is not unreasonably expensive. Traditionally, raclette is served with white wine, but our Frenchman ordered a Scramble Noir, a sublime red blend of five different grape varieties. Red or white wine, whatever, the French and Swiss agree never drink water with raclette. It will make your stomach bloat in indigestion!
Raclette was added to the 2024 World Championship Cheese Contest in Madison, Wisconsin.
”I personally love it," John Jaeggi, a contestant, said. "When it's cold, it's OK. But melted, oh my gosh, it's really good."
Though less well known in the US, I’ve yet to meet an American that didn’t enjoy raclette.
“Trader Joe’s stocks this cheese around the holidays,” my best friend, who moved back to the States, says, “I call and order ahead before it even hits the shelves, so I can throw raclette parties all winter.”
Whenever anyone visits us in Switzerland, we share this convivial meal and create memories for guests to take home.
No matter how many visitors we’ve served, we will never beat the new record!
In Martigny, Switzerland on April 5th, organizers of 'The Biggest Raclette Party in the World` brought together 4,893 people, including 361 raclette- scrapers, to claim the title.


In my travels while living abroad for the past 45 years, I’ve perched in fine French cafes, “gemütlich” German bars, and inviting tavernas across Europe, but, England’s oldest pub, 
The Porch’s original features, including steep, crooked staircases, open fires, oak beams, and long-forgotten underground passageways, would be worth a detour on any European tour.
From the moment I ducked through the front door, I was cast under a spell from witches of the past. In the dining room, I studied the witch symbols scratched on the 16th Century fireplace that once warded off evil spirits.

On a recent trip to England, our son took us to visit historic Warwick, an enclosed city. The highlight of the afternoon for me was going for a proper English cream tea at the
looking like they stepped out of the back kitchen where they baked homemade cakes and scones. Patrons spilled out of the ground floor tea rooms, so our waitress led us up a rickety, winding, ancient staircase that made me feel like I stepped into the old nursery rhyme.
We squeezed around a low table designed for short-statured folks of earlier times. We folded our long legs; our knees knocked into the furniture.

Awe-struck by the sight of the colorful, long house boats, I peppered the people floating past with questions. Friendly folks answered all of my silly inquiries.
The average 7 foot by 50 foot narrow boat has about 350 square feet of space for a bedroom, kitchen, living area, toilet, and cockpit. A small refrigerator, stove, cupboards and a narrow table squeezed on one side of the boat. Most have electric heat or a wood burning stove.
“Me ’n dad sleep on the couch that folds out into a bed right in front the telly,” he added. “Granddad sleeps in the bow and this here is the toilet and shower.”
Much like the English cottages in the village, each boat on the canal has its own name and unique identity with eclectic collections of artifacts, various potted plants and flower boxes decorating their colorful painted exteriors with names like Athena, Beulah Mae, Lady Anne, Jemima, Tubby Bunny, Rollin Along, Bubbling Billy, End and Beginning
collision. Bow, or fore end. Deck. Fore and aft.
I climbed into the steel reinforced bunkers overlooking the Normandy landing beaches on Pointe du Hoc eighty years after the Rangers overtook the strategic German lookout 90 feet above the English Channel. I pictured a 19-year-old American boy jumping out of a PT boat into icy waters, with nothing more than a gauze bandage for comfort on a stormy dawn illuminated by gunfire.




From the window of our son and daughter-in-law’s home in Warwickshire, England, I was admiring the red, brick barns and lush, green fields when suddenly a head floated past, just above their back hedge.
century. In the past, a boy riding a bicycle prepared or set locks ahead of a boat's arrival. Nowadays, the woman aboard, carrying the lock key, hopped off onto shore to open the gate letting the water rise or fall, while the mister stood at the stern manning the rudder bar.
Revolution, the canals system provided a commercial transport network until the the railways prevailed.
Only a sunny day, a carnival atmosphere prevails. I felt wistful watching the colorful boats parade past on the lazy canal. Whimsically, I imagined ditching real life and drifting down the canal without a care in the world.