Raclette – a Franco Swiss Favorite For 400 Years

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.

A Good Man Gone Too Soon

At the beginning of the week, I saw that Sherrie Davis Ebersole, a member of the Sterling High School girls’ first State Championship Basketball Team (1977), posted on facebook a Chicago Tribune article which announced Bruce Scheidegger’s untimely death due to a car accident. Across the Midwest and beyond, we mourn the loss of a beloved former  coach, athletic director, husband, father and son.

Even though Bruce’s career took him to the big city, he never lost his small town ways. He took those same values along when he left Sterling for the athletic director position at Carl Sandburg High School in Orland Park, where he continued to be respected for his honesty, fairplay and integrity.

He may have left Sterling, but he remained in our hearts.

I met Bruce when my dad introduced him to me as the new Sterling High School girls’ basketball coach (1998-2007). During my visits to the States over Christmas holidays, I went to the Dixon Tournament  to watch the girls play. Seeing Bruce coach his daughters reminded me of when my dad coached my sister and me. I admired the way Bruce spoke to the media,  interacted with his players, and called time out just at the right time.

Kind, upbeat, sincere. He remembered names and faces.Whenever we were back in town, he invited my Franco-American daughter to practice with the team. When she played for the University of Wisconsin-Stevens Point, he followed her career.

He once told me his family originally came from Switzerland. Years later, when I visited Kleine Scheidegg, 6,762 ft, the mountain pass between the Eiger and Lauberhorn peaks in the Swiss Alps, I wanted to send him a postcard of his ancestral village. He was the kind of person you never forget.

Kleine Scheidegg, Wengen -Switzerland

Kleine Scheidegg, Wengen -Switzerland

I did not know him well, but I know well where he came from – a tight-knit family from a small Northwestern Illinois town. He graduated from Chadwick a year after I graduated from Sterling. He attended University of Illinois; I went to Illinois State.  He played baseball; I played basketball. We both loved coaching. Whether he was coaching at Prophetstown, Dixon, Sterling or Carl Sandburg, he advocated for all student/athletes, especially girls.

Bruce was truly the kind of AD that looked out for coaches, including old ones. How many big school ADs would take the time to write a letter to an 80-year-old-coach (my dad) to commemorate his birthday?Read more