Raclette is part of the culinary heritage of both the French and Swiss Alps with references dating as far back as the 1200s. Traditionally, the French and Swiss cow herders carried the Raclette with them when they moved their cows to and from the mountain pastures. In the evenings they would place their Raclette next to the camp fire, often times on a large rock, and once it had reached the perfect softness, the herders would then scrape the Raclette onto their bread or potatoes.
These days, unless you're really into roughing it, no campfires or rocks are needed! Raclette can be melted and served more handily with modern appliances designed specifically for gathering friends around to enjoy Raclette.
Swiss Raclette is pasteurized and is typically served with white wine, such as the traditional Savoy wine or Fendant but Riesling and Pinot gris are also a great choice.