Frederic Melton
Melted cheese has been a popular dish for centuries, with mentions in Swiss texts as early as 1291. In recent years, restaurants have begun experimenting with innovative ways to incorporate it into their menus, with some even basing their entire concept around molten cheese. One such example is Raclettes, a French restaurant in Buffalo, New York, which serves raclette, a Swiss dish where wheels of cheese are melted and scraped onto potatoes. Another restaurant chain that has embraced melted cheese is Melt Bar and Grilled, which was founded in 2006 and specialised in gourmet grilled cheese sandwiches.
| Characteristics | Values |
|---|---|
| Origin of melted cheese | Swiss |
| Origin of Raclette | Canton of Valais in Switzerland |
| Other popular regions | Other Alpine countries (France, Italy, Germany, Austria) |
| Traditional way of consumption | Cheese was softened next to a campfire and then scraped onto bread |
| Modern way of serving Raclette | Electric table-top grill with small pans, known as coupelles |
| First restaurant | Raclettes in Buffalo, New York |
| Year of opening | 2017 |
| Owners | Sandra Wilkins and her husband Paul |
| Restaurant chain specializing in melted cheese | Melt Bar and Grilled in Ohio |
| Year of founding | 2006 |
| Founder | Matt Fish |
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What You'll Learn
- Raclette: Swiss cow herders softened cheese by the fire, scraping it onto bread
- Medieval Swiss convents mentioned dishes of melted cheese in texts from 1291
- Alpine fondue and raclette: traditional melted cheese dishes seducing a new generation
- Modern raclette: electric table-top grills melt slices of raclette cheese in small pans
- Melted cheese restaurants: the US chain 'Melt Bar and Grilled' specialised in gourmet grilled cheese sandwiches
Raclette: Swiss cow herders softened cheese by the fire, scraping it onto bread
Raclette is a Swiss dish that originated in the canton of Valais. It is also popular in other Alpine countries, including France, Italy, Germany, and Austria. The dish involves heating cheese and scraping off the melted part, which is then served with boiled potatoes or bread. Raclette is also served as street food.
The tradition of melting raclette-type cheese in front of a fire dates back to 1574 in Valais, where Swiss cow herders softened cheese by the fire and scraped it onto bread. This practice is also mentioned in medieval texts from Swiss convents as early as 1291.
In modern times, raclette has become a popular dish at restaurants, with some restaurateurs even opening concepts focused solely on this molten cheese dish. One such example is Raclettes, a French restaurant in Buffalo, New York, owned by Sandra and Paul Wilkins. They faced challenges in introducing raclette to Buffalo but were able to gain popularity through creative strategies like radio demonstrations.
The social aspect of raclette dining, where people gather around a table to melt and scrape cheese, contributes to its appeal. This interactive and communal experience has helped raclette, along with fondue, gain a dedicated following among diners. Today, modern methods of serving raclette include using electric table-top grills with small pans, known as coupelles, to melt slices of raclette cheese.
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Medieval Swiss convents mentioned dishes of melted cheese in texts from 1291
The Swiss have a long history with melted cheese, with records of dishes of melted cheese mentioned in medieval texts from Swiss convents as early as 1291. The Alpine country's traditional dish, Raclette, has its origins in the canton of Valais, where peasants in the mountainous regions of Valais and Fribourg (Switzerland), and Savoie and Haute-Savoie (France) consumed melted cheese. Cow herders would carry cheese with them when moving cows to and from pastures in the mountains. In the evenings, they would place the cheese next to a campfire to soften before scraping it onto bread. This practice of melting raclette-type cheese in Valais has been recorded since 1574.
The name Raclette comes from the French-Swiss dialect verb "racler", which means "to scrape". The dish involves melting cheese and scraping off the melted parts to be served with boiled potatoes. Raclette cheese is often sold in rectangular wedges or blocks, ready for melting in pans, but it can also be purchased in slices or wheels. While the traditional way of serving Raclette involves melting the cheese in front of a fire, modern methods use electric tabletop grills with small pans called coupelles.
Raclette gained popularity as a national dish of Valais at the 1909 Cantonal Exhibition of Sion, and it received international recognition after the 1964 National Exhibition. Today, it is enjoyed as a social dining experience, with meals often lasting several hours. Raclette is not just a type of cheese, but a Swiss national dish that has won the hearts of diners worldwide with its relaxed and sociable eating and drinking experience.
In recent years, restaurants outside of Switzerland have been experimenting with Raclette, introducing the dish to a new generation of diners and even opening restaurants dedicated to the molten cheese wheel concept. Raclette's popularity is a testament to the enduring appeal of melted cheese, which has come a long way from its humble beginnings in Swiss peasant culture to become a beloved culinary tradition worldwide.
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Alpine fondue and raclette: traditional melted cheese dishes seducing a new generation
Alpine fondue and raclette are traditional melted cheese dishes that are gaining popularity among a new generation of diners. Both dishes originated in the Alpine regions of Switzerland and France and have a long history as hearty peasant foods. In recent years, restaurants have been experimenting with these dishes, offering new and creative ways to enjoy melted cheese.
Fondue, a blend of melted cheese, wine, and garlic, is believed to have been discovered in either the French or Swiss Alps, though its exact origins remain unknown. It gained popularity in the 1950s and 1960s due to marketing campaigns by the Swiss Cheese Union, which promoted Switzerland's national dish to the world. Today, fondue remains a beloved dish, with The Melting Pot, a restaurant chain serving classic Alpine cheese fondue, experiencing growing success and expanding internationally.
Raclette, on the other hand, has a similarly vague history, though it is known to have originated in the Swiss canton of Valais. In the past, cow herders would carry cheese with them when moving cows to and from mountain pastures. In the evening, they would place the cheese next to a campfire to soften, then scrape it onto bread. Raclette was first presented as a Valais delicacy during a 1909 regional culinary exhibition and gained popularity in Switzerland in the 1964 National Exhibition.
Today, raclette is enjoying a resurgence, with restaurants like Raclettes in Buffalo, New York, introducing this traditional dish to a new audience. The interactive and social nature of raclette, where diners melt cheese and scrape it onto potatoes or bread, has made it a hit with those seeking a unique and engaging dining experience.
While fondue and raclette continue to evolve and find new fans, there is a cautionary note against straying too far from their Alpine peasant roots. The success of these dishes lies not only in their delicious combination of melted cheese but also in their ability to bring people together and foster a sense of sociability and community. As these traditional dishes seduce a new generation, the balance between innovation and respect for their origins will be key to their enduring appeal.
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Modern raclette: electric table-top grills melt slices of raclette cheese in small pans
The history of melted cheese goes back centuries, with mentions of dishes of melted cheese in medieval texts from Swiss convents as early as 1291. In the mountainous Alpine regions of Switzerland and France, peasants would consume melted cheese, which was known as "roasted cheese" in German-speaking parts of Switzerland.
Raclette, a dish of Swiss origin, is a popular example of melted cheese. Traditionally, cow herders would carry cheese with them when moving cows to or from pastures in the mountains. In the evening, they would place the cheese next to a campfire to soften before scraping it onto bread. This practice of melting raclette-type cheese in front of a fire has been attested in the canton of Valais since 1574. Raclette was promoted as a national dish of Valais at the 1909 Cantonal Exhibition of Sion, and it gained national and international popularity after the 1964 National Exhibition.
In modern times, raclette has experienced a resurgence, with restaurants experimenting with this traditional dish. A contemporary way of serving raclette involves the use of an electric table-top grill with small pans, known as coupelles. Slices of raclette cheese are melted in these pans, and the grill is often surmounted by a hot plate or griddle. The cheese is brought to the table sliced and accompanied by boiled or steamed potatoes, vegetables, and charcuterie. These ingredients are then mixed with the potatoes and topped with the melted cheese. Alternatively, the melted cheese can be poured directly over the food on the plate.
Raclette grills come in various sizes, from compact models for one or two people to larger grills that can accommodate up to eight people. These grills typically have adjustable heat settings, allowing users to control the temperature. The grills may include features such as a stainless steel grilling tray, a reversible cast iron grill top, non-stick raclette dishes, and spatulas. Some models offer separate temperature settings for raclette and fondue, allowing users to enjoy both simultaneously.
The raclette dining experience is highly sociable, encouraging interaction and engagement among diners. It invites a fun and interactive approach to dining, where guests can customize their dishes and experiment with different ingredients. The melted cheese can be enjoyed with a variety of accompaniments, including bread, meat, vegetables, and potatoes. It is often served with pickled onions, gherkins, and cornichons (fermented, pickled cucumbers). In terms of beverages, raclette is traditionally paired with black tea, as it is believed to aid digestion. However, it is also commonly enjoyed with white wine, such as Savoy wine, Riesling, or pinot gris.
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Melted cheese restaurants: the US chain 'Melt Bar and Grilled' specialised in gourmet grilled cheese sandwiches
Melted cheese has been consumed for centuries, dating back to medieval times in Switzerland and the Alpine regions of France. In these regions, melted cheese was a staple for peasants and cow herders, who would soften the cheese by the campfire and scrape it onto bread. This dish, known as "roasted cheese" or "raclette", has evolved into a popular Swiss dish, often served with boiled potatoes and other accompaniments.
In recent years, melted cheese has made a culinary comeback, with restaurants across the United States experimenting with this timeless ingredient. One such restaurant chain, Melt Bar and Grilled, specialised in gourmet grilled cheese sandwiches. The chain gained recognition through its appearances on popular food shows like Diners, Drive-Ins and Dives, Man v. Food, and The Best Thing I Ever Ate. Unfortunately, in 2024, Melt Bar and Grilled filed for bankruptcy protection due to economic issues and store closures.
Melt Bar and Grilled left its mark on the culinary scene by elevating the classic grilled cheese sandwich to new levels of creativity and flavour. Their menu boasted an array of innovative grilled cheese creations, such as the "Godfather" lasagna grilled cheese sandwich, which was featured on The Best Thing I Ever Ate. This sandwich combined the hearty flavours of lasagna with the comfort of a grilled cheese, creating a messy yet irresistible dish.
While Melt Bar and Grilled may have faced financial challenges, their impact on the grilled cheese landscape is undeniable. They inspired a new generation of diners to appreciate the versatility and indulgent appeal of melted cheese. Whether it's a classic grilled cheese sandwich or a more adventurous fusion, the legacy of Melt Bar and Grilled lives on in the hearts (and taste buds) of cheese lovers everywhere.
The popularity of melted cheese in restaurants extends beyond grilled cheese sandwiches. Raclette, the traditional Swiss dish, has also gained traction in recent years. Restaurateurs have opened concepts solely dedicated to this molten cheese experience, where wheels of cheese are melted and theatrically scraped onto plates of potatoes or bread. This ancient Alpine tradition has found a modern audience, showcasing the enduring appeal of melted cheese in all its forms.
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Frequently asked questions
The Swiss were the first to melt cheese, with records of peasants in the Alpine regions of Switzerland consuming melted cheese as early as the 13th century.
The Swiss dish involving melting cheese is called Raclette, which is also popular in other Alpine countries like France, Italy, Germany, and Austria.
Some popular modern restaurants that specialize in melted cheese include Raclettes in Buffalo, New York, and Melt Bar and Grilled, a restaurant chain in Ohio that specializes in gourmet grilled cheese sandwiches. Melt Bar and Grilled has been featured on several food-themed TV shows, including The Best Thing I Ever Ate and Amazing Eats.
