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The phenomenon of raclette has actually been a dining experience since 1921. Otherwise known as an outdoor meal of vegetables and raclette cheese warmed by a campfire, farmers from Valais in Western Switzerland were the first to eat it. Traditionally, a wheel of raclette cheese was cut in half and placed near the fire until it began to melt and was scraped onto veggies like boiled potatoes, pickled onions, gherkins, capers and more.
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