High in the Swiss Alps, the Raclette World Championships marked its debut, enveloping the air with the rich aroma of melting cheese. This historic event in Morgins, a charming village nestled in Valais, Switzerland’s raclette heartland, brought together the crème de la crème of cheesemakers, experts, and restaurateurs. Their mission: to crown the finest raclette, a Swiss culinary treasure.
Raclette, with roots stretching back centuries, originated from mountain herdsmen who melted cheese over open fires. This tradition evolved into a beloved dish, yet it had never seen a competition of this scale. At the championship, nearly 90 cheeses, primarily from Valais and other alpine regions, including France, Italy, and as far afield as Canada and Romania, were put to the test.
Henri-Pierre Galletti, the event’s founder, emphasized the significance of this gathering. It was more than a competition; it was a celebration and validation of the hardworking small-scale producers. These artisans, who spend summers in mountain pastures with their cows, embody a dedication to tradition and quality.
Morgins, over 1,300 meters above sea level, became a melting pot of more than 10,000 raclette enthusiasts. The village, at the cusp of the Alpine pass leading to France, transformed into a festival ground where raclette was not just a dish but a symbol of cultural pride. The event concluded on October 29, with the winners receiving their well-deserved recognition.
Inside the village hall’s kitchen, the air was thick with anticipation and the scent of grilling cheese. Half-wheels of cheese sizzled under electric raclette heaters, each variety requiring a different melting time. Skilled chefs, like Jean-Michel Dubosson, judged the readiness by eye, scraping the perfectly bubbled cheese onto plates at just the right moment.
The tasting hall, in contrast, was a realm of silent reverence. Judges, adorned in traditional attire with red neckerchiefs, meticulously assessed each cheese. Eddy Baillifard, dubbed the “pope of raclette,” outlined the criteria: creaminess, smooth texture, appealing appearance and color, and a perfect balance of taste without unwanted stringiness.
Judges limited their tastings to 15 cheeses per sitting, balancing the richness of the cheese with palate cleansers like hot black tea or sliced red apples. They rated each cheese on appearance, texture, taste, aroma, and overall impression. This rigorous process highlighted not just cheeses from Valais but also contenders from neighboring regions and international producers.
The championship featured three categories, each celebrating different aspects of raclette-making. Alpage de Tanay from Valais triumphed in the raw Alpine milk category, restricted to cheeses made in Alpine pastures during a specific summer window. Fromagerie Le Pont, also from Valais, won for the best raw milk raclette. The final accolade went to Fromagerie Seiler Selection by Wyssmuller Maître Fromager from central Switzerland for other raclette cheeses.
Outside the tasting hall, the festival buzzed with activity. A giant Saint Bernard dog stood guard, adding to the Swiss ambiance, while visitors indulged in over 30,000 servings of raclette, accompanied by mountains of boiled potatoes, gherkins, and onions. The sound of cowbells echoed, adding a traditional touch to the vibrant atmosphere.
Baillifard’s words resonated with the crowd: “A day without raclette is a day wasted.” He highlighted that the essence of raclette goes beyond the cheese; it’s about the joy of sharing this culinary delight with good company. This sentiment encapsulated the spirit of the Raclette World Championships – a celebration not just of a dish but of a rich, communal tradition that unites people across borders and cultures.
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