Things Got Heated at the Raclette World Championship in Valais

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Few dishes embody warm Swiss hospitality quite as much as raclette. In Morgins (Valais), the second edition of the Raclette World Championship took place from 24 to 26 October 2025 – a very special melting contest.

Twelve countries, 150 types of cheese, 50,000 raclettes: on the last weekend of October, at the second Raclette World Championship, twelve nations brought their finest cheese specialities to compete in the heart of the Région Dents du Midi. In addition to Switzerland and its neighbours France and Italy, Belgium, Romania, Canada, the United Kingdom, Liechtenstein, Austria, and the Czech Republic also participated. But this is hardly surprising – raclette is no longer just a European delight. Australia and Japan also sent their creamiest delegates, proving that melted cheese is a global passion.

A jury of experts, hospitality professionals, and audience members tasted, analysed, and evaluated 150 cheeses according to very precise criteria: texture, aroma, appearance, overall impression, and flavour. After a preliminary round, cheeses from Valais, Lucerne, Fribourg, and France were crowned winners.

In Morgins, cheese was literally flowing in streams. Around 50,000 portions of raclette were served over three days. Alongside the cheese came the classic accompaniments essential to any raclette: three tonnes of potatoes and ten pallets of gherkins and onions made their way onto visitors’ plates. “Raclette is a dish that can be prepared anywhere; you just need the right basic ingredients,” explains Isabelle Dubosson, President of the Raclette World Championship and a cheesemaker at Alp Champsot. Yet behind the tasty cheese lies much more than a culinary tradition.

Raclette – from Alpine Huts to Homes Around the World

The roots of raclette cheese run deep in the valleys of Valais. As early as the Middle Ages, alpine herders heated their cheese over open fires. Life in the mountain regions was harsh and sparse. Yet nature provided exactly what was required to satisfy a rumbling stomach. Herbaceous alpine pastures offered nutritious fodder for the cows and consequently produced the best milk for cheese-making. What is now considered a sociable meal was originally a simple but ingenious solution. With some bread, melted cheese, and a sip of wine, a nourishing meal could be prepared even in the rugged Alpine environment. The herders simply called it Bratchäs (fried cheese). It was not until 1874 that it received its official name: raclette, derived from the verb racler, which in the local French dialect means to scrape.

With the rise of Alpine tourism in the 19th century, raclette found its way from remote mountain villages to valleys and inns. Travellers discovered the hearty dish and it soon spread throughout Switzerland and beyond. The 1950s marked the start of its real golden era. The electric raclette oven made melting the cheese at home simple and safe. A rustic meal became a social event – perfect for family gatherings and winter evenings. Simply divine

Tradition with a Quality Seal

From classic plain to pepper, chilli-mango, pesto, curry, thyme, or garlic, and even creative varieties with gin, whisky, or bacon, the world of raclette is becoming more colourful and diverse each year – a dream come true for any raclette fan. Yet not every raclette is created equal. Since 15 October 2007, the designation Raclette du Valais AOP has stood for a genuine piece of Valais identity. The quality seal protects not only the origin and distinctive flavour but also the artisanal heritage of a centuries-old cheese-making tradition.

The next Raclette World Championship will take place in two years.