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So–Do: 11.30Uhr–22.00Uhr
Fr–Sa: 11.30Uhr–23.00Uhr

The Raclette Factory

at the Rindermarkt

When modernity meets tradition at the Raclette Factory, the result is a kind of Swiss "Coolture 2.0". The Raclette Factory is based on fair prices, high quality and a lot of passion.


From pure connoisseurs to vegetarians, everyone should find something for themselves. We appeal to young urbanites, vegetarians, workers, quicklunchers and night owls.     


The decoration and interior design is "alpine chic", inviting and simple. Modern and yet rustic. With a fine tea in hand, our guests can look forward to refined raclettes in a dozen variations. We are always inspired by seasonal events. In addition to melted cheese, which can be enjoyed on the spot or taken away, the menu always includes traditional dishes. We focus primarily on regional products and suppliers.

Our Cheese

Raclette is the most popular Swiss semi-hard cheese with a unique melting quality and rounded flavor that is unmatched by other cheeses. Raclette warms the stomach and soul of connoisseurs as a convivial Swiss national dish, but is also ideal as a semi-hard cheese and for hot dishes. Our cheese is made according to old recipes and with great craftsmanship. The wheels with specific cultures are cultivated to full maturity using a special process.


The production of raclette cheese has become a culture in Switzerland, in which our producers bring all their knowledge, skills and professional pride to bear to create an exceptional cheese for you. And only Raclette Suisse® brand products guarantee absolute naturalness - without additives or genetically modified rennet. This is why the rind can also be enjoyed without hesitation.


Our cheese contains no gluten or lactose (less than 0.1 g / 100 g) and is rich in high-quality protein, essential amino acids, calcium and phosphorus. It is also a good source of vitamins A, D, B2 and B12.

Genuine Swiss raclette cheese matures for between 3 and 6 months. We vouch for its Swiss origin and impeccable quality.





Bluecheesed "Der blaue Schalk" by Dani Camenzind, from Schalchen
The truffle from Christa Egli, from the Girenbad cheese dairy
The Wiiswii and Portwii cheese from Peter Schneider, from Bäretswil
The Schafraclette from Thomas Hungerbühler, from Toggenburg
The goat's cheese from Koni Schuppli, from Girenbad

Our Cheese
Raclette Factory Zürich Klassiker


The Menu

The Story

of genuine Swiss raclette cheese


Raclette originally comes from Valais, Switzerland, and according to tradition is over 400 years old. The first written references can be found in the early 19th century. In 1812, Dr. H. Schiner mentions a tradition in the Val d'Anniviers in his description of the Simplon department, according to which sumptuous feasts are begun and ended with fried cheese ("fromage rôti"). 


Other authors report on evenings before the departure from the Alps in the Val d'Anniviers: "Some shepherds sit ... around a fire and monitor a quarter-sized wheel of cheese that they have exposed to the embers of the fire. As soon as the cheese begins to melt, one of them takes a knife, scrapes a melted slice from the cheese wheel and spreads it on a piece of bread."


It was not until the beginning of the 20th century that "fried cheese" became known to a wider public. At the cantonal exhibition in 1909, the best local wines were to be presented and served with "Bratkäse". The name "raclette" was coined for this purpose. The French word "racler", which means "to scrape", is still used today in Valais and in gastronomy.

The Story
Raclette Factory Zürich Flammkuchen

The Say

Life as a dairyman was hard in the old days. It was a good thing that the dairymen on the Swiss Alps were always able to recharge their batteries with a spicy raclette. After all, it wasn't just the meagre existence on the alp that was hard on the brave mountain dwellers, but also the evil spirits. The following legend tells of the dairyman Melchior who, in search of a runaway calf, has to spend the night in the half-ruined Guggialphütte, which is said to be haunted in the village. The dairyman took heart and entered the gloomy room. His stomach growling, he searched the hut and was delighted to find a tasty piece of cheese. He took it to the  stove, heated it up and roasted it over the fire.

Suddenly the window flew open and a nasty pig's head with bloodshot eyes grinned in and tried to get Melchior's cheese. The dairyman's cowl shivered with fear, but he didn't make a move. But when the monster didn't stop pestering him about the cheese, Melchior became angry. He firmly gripped the cheese spatula and hit the pig on the sausage fingers. "Shanks off, fat boy!" he exclaimed. Either you come in or make yourself thin!" The beast jumped into the middle of the parlor with a malicious grunt. The brave dairyman let the pig be a pig and took care of his cheese. But when the monster saw how he melted the good piece and smoothed off wonderfully fragrant layers, it held its foot in the fire, roasted it and let the dairyman taste it. But unlike his cheese, Melchior remained firm: "You eat your cheese and I'll eat mine!" he shouted at the uninvited spirit. Then the monster blew up, rumbled around the parlor and finally smoked out the chimney out of sheer anger.


Yes, life as a dairyman wouldn't have been so good if you hadn't had a delicious, hearty, encouraging raclette between your teeth at the right time.

A Say

"The making of

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