Every September in the Swiss Alps the dairy farmers bring the cows home from high alpine pastures to their villages for the winter. The event is celebrated with cow parades, yodeling and of course alpine cheese. Out of the 700 cheeses in the nation the one preferred by farmers and other celebrants of the cows coming home is raclette, which to be true raclette has to be produced in Valais. The cheese is fairly simple, made from raw, full fat cow's milk, rennet, and a pinch of salt. The special flavor of raclette comes from the alpine herbs, wildflowers and mineral rich grass the cows consume while at their summer home 7000 feet above sea level.
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