Up until around 1955

Half cheese rounds were laid flat on wooden or stone boards, without any special equipment. The cut surface was directed towards the open fire or a coal pot.

1955-1965

Electrical appliances with quartz heaters (for cheese halves). Source of heat above the cut surface ("top heat"). First user–friendly additions (cheese holders, height regulation).  

from 1965

Electric appliances for cheese halves with resistance heating made from stainless steel (the heat rods of today). Increased user comfort (no need to touch the cheese). Increased variety of appliances available (fitting quarter cheese to several cheese halves). Continual development to this day.  

from 1970

Electrical appliances with small pans for individual preparation of raclette cheese portions. Combined with a grill made of sheet steel, cast–iron, die–cast aluminium or stone. The start of a breakthrough as a mass-produced product. Starting to become internationally popular (primarily in the Benelux countries, in France and in Germany).  

from 1980

Introduction of gas appliances for cheese halves.

from 1990

Development and introduction of appliances with alcohol or paste burners (bottom heat) for individual raclette preparation.

from 1999

Small–pan raclette on open fire.

from 2004

Raclette made with tea light candles. Romantic, practical, space– and energy–saving.

from 2010

Appliances with upper and lower heat (Stöckli). Also suitable for the preparation of small pizzas.

from 2014

Combination of classic raclette to scrape off the cheese and grill.