Bushra Griffith
Switzerland is famous for its cheese dishes, with Raclette and Fondue being the most well-known. Raclette is a traditional Swiss dish made of melted cheese served with boiled potatoes, pickles, and cured meats. The raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates. Fondue, on the other hand, is a Swiss dish of blended cheeses, wine, and seasoning, served in a communal pot and eaten by dipping bread, vegetables, or other foods into the cheese using long-stemmed forks.
| Characteristics | Values |
|---|---|
| Name | Raclette, Fondue |
| Origin | Switzerland |
| Traditional Method | Heating cheese and scraping off the melted part |
| Modern Method | Using an electric table-top grill with small pans, known as coupelles |
| Accompaniments | Boiled potatoes, pickles, cured meats, bread, cornichons, gherkins, olives, pickled onions, ham, salami, prosciutto, apples, charcuterie |
| Cheese Types | Raclette, Gruyère, Vacherin Fribourgeois, Emmentaler, Comté, Fontina, Cheddar |
| Other Ingredients | Wine, corn starch, lemon juice, kirsch, pepper, nutmeg |
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Raclette
The traditional way of serving raclette is to melt the cheese and scrape it onto boiled potatoes. However, it can also be served with a variety of other sides, such as cornichons (fermented, pickled cucumbers), pickled onions, greens, cured meats, and fresh baguettes. In Valais, raclette is typically accompanied by black tea or Fendant wine, while in France, it is often served with white wine.
Preparing raclette is a social and interactive experience, perfect for gatherings and special occasions. It is a fun and easy meal to share with friends and family, as it requires minimal preparation and cooking. Raclette kits are available for rent or purchase, providing everything needed for a memorable night of cheese melting and socializing.
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Fondue
The term "fondue" has evolved since the 1950s to refer to other dishes where food is dipped into a communal pot of hot liquid. Examples include chocolate fondue, where fruit or pastry is dipped into melted chocolate, fondue bourguignonne, where pieces of meat are cooked in hot oil, and fondue chinoise, where meat is cooked in a hot broth. The word "fondue" comes from the French verb "fondre", meaning "to melt".
To make fondue at home, a fondue set or a pot placed over a portable stove can be used. The best cheeses for fondue are those that melt smoothly, such as fontina, Gruyère, and Gouda. Diners can dip bread, vegetables, cured meats, or fruits into the melted cheese, creating a fun and interactive dining experience.
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History of Raclette
Raclette is a Swiss dish that originated in the canton of Valais. The name is derived from the French word "racler", which means "to scrape". It is believed that the dish was first consumed by peasants and shepherds in the mountainous Alpine regions of Switzerland and France. In the past, shepherds would bring cheese and potatoes with them to the Alps, as these foods were cheap and did not spoil easily. They would roast the potatoes in a fire and melt the cheese, scraping it onto the baked potatoes.
Raclette-type cheese being melted in front of a fire in Valais has been recorded as early as 1574. The French term "raclette" has been commonly used for this dish since 1875. At the 1909 Cantonal Exhibition of Sion, raclette was promoted as a national dish of Valais. It gained national and international popularity from the 1964 National Exhibition.
Raclette is traditionally made by heating a large wheel of cheese near an open fire or under a specialised heating element. Once the surface softens and melts, it is scraped off onto individual plates or served directly over accompaniments like boiled potatoes, cornichons (fermented, pickled cucumbers), gherkins, onions, pickled onions, vegetables, and cured meats. Raclette is often consumed with black tea, as it is believed that a warm beverage improves digestion.
Today, raclette is commonly prepared using a raclette grill or raclette melter, which allows for individual portions of cheese to be melted and served with grilled vegetables, meat, chicken, or fish. Raclette is also served as street food, typically with bread instead of potatoes.
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How to Serve Raclette
Raclette is a traditional Swiss dish made of melted cheese, served with boiled potatoes, pickles, cured meats, and bread. It is a social dish, perfect for sharing with friends and family. Here is a step-by-step guide on how to serve Raclette:
Prepare the Cheese
Firstly, decide on the type of cheese you will use. Raclette cheese is the traditional choice, but other Swiss cheeses like Emmental, Gruyere, or even Cheddar can be used as long as they melt well. Plan for 6 to 8 ounces of cheese per guest. The cheese should be sliced or cut into small wedges.
Prepare the Accompaniments
Boiled or steamed potatoes are a classic side dish to Raclette. Small, waxy varieties such as baby potatoes, fingerlings, or Yukon Gold are recommended. Potatoes should be fork-tender before serving. Other accompaniments include cornichons (fermented, pickled cucumbers), gherkins, olives, pickled onions, and whole-grain mustard. These pickled items help to cut through the richness of the cheese. Cured meats such as ham, salami, prosciutto, or dry-cured sausage are also served alongside Raclette. For a vegetarian option, grilled vegetables or a simple salad can be offered instead of meat.
Melt the Cheese
There are several ways to melt Raclette cheese. Traditionally, a large chunk of cheese is placed near a fire, and the melted side is scraped onto the diner's plate. Modern methods include using an electric table-top grill, also known as a raclette grill or partyclette, which allows guests to melt their own cheese in small pans called coupelles. Another option is to use a cast-iron skillet under a broiler.
Serve
Once the cheese is melted, it is served over the warm potatoes, grilled vegetables, or bread. It can also be poured directly into the coupelles with sliced potatoes, allowing the cheese to melt over them. Raclette is commonly served with black tea or a dry white wine, such as Roussette, Sauvignon Blanc, or Pinot Gris.
Raclette is a fun and interactive way to enjoy a cheesy meal with friends and family. It is a simple, stress-free dish that can be customised to suit different tastes and dietary preferences.
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How to Make Fondue
A Swiss melted cheese dish is commonly known as Raclette, which is a traditional Swiss dish made of melted cheese served with boiled potatoes, pickles, and cured meats. Another Swiss dish involving melted cheese is Fondue.
Ingredients
Fondue is a quintessential Swiss dish made with a blend of firm, mountain-style cheeses. The classic Swiss fondue cheeses are Gruyere, Emmental, and Appenzeller. Other cheese options include Swiss cheese, Cheddar, or Vacherin Fribourgeois. For a dry and high-acid wine to accompany the cheese, choose from Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. Other ingredients include flour or cornstarch, nutmeg, salt, and butter.
Method
Start by bringing the wine to a simmer in a fondue pot. If you don't have a fondue pot, you can use a saucepan and transfer the cheese to a trivet or wooden board for serving. Mix in the flour, followed by the cheeses. Add the cheese slowly, in small handfuls at a time, whisking and thoroughly melting before adding more cheese. Season with nutmeg and salt to taste. If the fondue becomes too thick, add a little more white wine to thin it out. Serve with cubed French bread, meat, potatoes, sliced fruit (apples or pears), vegetables (cauliflower, broccoli, bell peppers), croutons, breadsticks, or pretzels.
Tips
To prevent the cheese from clumping, coat the shredded cheese with cornstarch. You can also use flour, but cornstarch is preferred as it leaves less of an aftertaste and makes the fondue gluten-free. If you want to make the fondue without wine, you can replace it with beef broth and add powdered garlic. For a more luxurious fondue, replace the wine with champagne and grate a truffle into the mixture.
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Frequently asked questions
A Swiss melted cheese dish is a dish that originated in Switzerland and involves melting cheese and serving it with a variety of sides.
Some examples of Swiss melted cheese dishes include Raclette and Fondue.
Raclette is a traditional Swiss dish made of melted cheese served with boiled potatoes, pickles, cured meats, and bread. The cheese is heated in front of a fire or by a special machine and then scraped onto plates.
Fondue is a Swiss dish made of melted cheese and wine served in a communal pot. Bread, vegetables, or other foods are dipped into the cheese using long-stemmed forks.
