The first written traces of this dish date back to the beginning of the 19th century. Thus, a certain Dr. H. Schiner mentions, in a writing dating from 1812, in his description of the Simplon department, a tradition of Val d'Anniviers in which the meal begins with the cheese roasted, we finish it the same way.
Other authors recount evenings before the descent from the pasture in the Val d'Anniviers (Valais valley): "Some shepherds take their places around the fire... They watch the piece of cheese they have placed in front of the hearth. The cheese begins to melt. One of them grabs a knife. He cuts a slice of roast cheese and spreads it on a slice of bread." (IN. Tissot, 1888)
It was not until the beginning of the 20th century that "roasted cheese" began to gain fame. During the cantonal exhibition of 1909, the best wines from the region were accompanied by the "roasted cheese". On this occasion, the name "squeegee" is used for the first time. This word is still used today in Valais and in gastronomy to designate the typical art of preparing cheese.
