Name of a cheese they prepare in Switzerland
If I ignore the "on a spit" part I immediately think of Raclette, which is melted, roasted cheese served typically with bread or boiled potato.


In household settings the cheese is often heated in small individual pans under a table-top broiler, each guest gets his or her own pan and prepares his food.
Traditionally (and in larger settings) halved wheels of cheese are turned with the cut side towards a heat source and servings of molten cheese scratched off. The heating can be done either at a fireplace (embers) or on a special "machine" consisting of a heat source and a (often movable) tray for the cheese(s). The melting and serving is done by one cook for all participants. In Switzerland, but also sometimes in neighbourung countries, traditional Raclette is sold on food fairs, festivals and markets.