The Birth Of Melted Cheese Restaurants

The origin of melted cheese can be traced back to the Alpine regions of Switzerland and France, where cow herders softened cheese over campfires before scraping it onto bread. This tradition evolved into dishes like fondue and raclette, which have become popular in restaurants worldwide. In recent years, there has been a growing trend of restaurants specialising in melted cheese, such as Raclettes in Buffalo, New York, and The Melt in California, which offer innovative grilled cheese dishes and social dining experiences.

Raclette's Swiss origins

Raclette is a Swiss dish that originated in the canton of Valais. It is also popular in other Alpine countries such as France, Italy, Germany, and Austria. The dish is created by heating cheese and scraping off the melted part, which is then served with boiled potatoes, cornichons (fermented, pickled cucumbers), pickled onions, and bread. Raclette is often accompanied by black tea or other warm beverages, and sometimes wine.

The origins of raclette can be traced back to Swiss shepherds and cow herders from the French-speaking region of Valais, who brought cheese and potatoes 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 and then scrape it onto bread. This practice of melting raclette-type cheese in front of a fire in Valais has been recorded since 1574. The French term "raclette", derived from the French word "racler" meaning "to scrape", was commonly used for this dish since 1875.

Raclette was promoted as a national dish of Valais at the 1909 Cantonal Exhibition of Sion, and it gained national and international popularity following the 1964 National Exhibition. While the exact date of its discovery is uncertain, raclette is believed to be more than 400 years old, with the first written records dating back to the early 19th century.

Today, raclette is enjoyed as a dining experience and has become a cultural landmark in Switzerland, especially in the Swiss Alps and other ski regions. It is also served as street food, often with bread instead of potatoes. The social aspect of raclette, where people cook and eat together, has contributed to its popularity in restaurants and at home.

Alpine cheese in America

Alpine cheese has a long history in Europe, with traditional production methods dating back centuries. In America, however, the story of Alpine cheese is relatively recent and closely tied to the history of colonisation and its impact on Indigenous and enslaved people.

During the colonisation of the Americas, Europeans brought dairy farming and cheesemaking to the continent. This culture of dairy farming was not only a beneficiary of genocide and slavery but also an active participant, as these practices were utilised to support and sustain the colonisation efforts. The earliest dairy farms in the Americas, therefore, had a significant impact on Indigenous communities and relied on the labour of enslaved people.

One notable figure in the early history of cheesemaking in America is Elleanor Eldridge, a free Black woman in the 19th century known for producing high-quality cheeses. Born in Rhode Island, Eldridge learned to make cheese while working as a servant and later worked in a dairy to support herself. She is also known for a landmark legal case in which she successfully reclaimed a house that had been improperly seized by a lender.

In recent years, Alpine cheese traditions like fondue and raclette have gained popularity in American restaurants. Raclette, a Swiss dish where wheels of cheese are melted and scraped onto potatoes or bread, has been promoted by restaurants like Raclettes in Buffalo, New York. Similarly, fondue, which may have originated in the French or Swiss Alps, has also become popular in the United States. These rustic dishes have a strong future in America, with restaurant chains like The Melting Pot expanding internationally.

The sociability of fondue and raclette

Raclette, a Swiss dish, involves melting cheese and scraping off the molten part, which is then served with boiled potatoes, cornichons, pickled onions, and various beverage options. The process of preparing raclette is a social one, with diners gathering around a table-top grill, melting the cheese, and scraping it onto their plates. This interactive and engaging way of dining enhances the social experience, as people come together to share in the preparation and enjoyment of the meal.

In the Swiss canton of Valais, where raclette is said to have originated, it has been a tradition since 1574 to melt cheese by the campfire and scrape it onto bread. The dish gained national and international popularity in the 20th century, with the promotion of raclette as a national dish at exhibitions in 1909 and 1964. Today, raclette restaurants like Raclettes in Buffalo, New York, showcase the social nature of the dish, where diners can watch the cheese sizzle on the grill and enjoy the interactive dining experience.

Fondue, with its origins in the Alps, likely in the French or Swiss regions, also has a long history of bringing people together over melted cheese. The exact origins of fondue are difficult to pinpoint, but the dish has become a symbol of Swiss culture and hospitality. Fondue involves dipping bread or other accompaniments into a communal pot of melted cheese, creating a shared and interactive dining experience. This social aspect of fondue has contributed to its enduring popularity and its spread beyond the Alps to restaurants worldwide.

Both fondue and raclette have stood the test of time due to their rustic charm and, most importantly, their ability to foster sociability and interaction among diners. The process of melting and sharing cheese creates a sense of camaraderie and community, making these dishes a beloved part of culinary traditions worldwide.

Raclette's popularity in other Alpine countries

Raclette is a Swiss dish that has gained popularity in other Alpine countries, including France, Italy, Germany, and Austria. It originated in the canton of Valais in Switzerland, where it was traditionally made by melting cheese over a campfire and scraping the softened cheese onto bread. The French term "raclette" has been used to refer to this dish since 1875, and it was promoted as a national dish of Valais at the 1909 Cantonal Exhibition of Sion.

In France, raclette is often served with white wine, such as Savoy wine, Riesling, or pinot gris. It is also commonly consumed with black tea, as it is believed to aid digestion. Raclette has become a popular street food in France, often served with bread instead of potatoes.

In Italy, Germany, and Austria, raclette is also enjoyed as a melted cheese dish, typically served with boiled potatoes and various accompaniments. The social and interactive nature of raclette dining has contributed to its popularity in these countries, allowing diners to cook and eat at a slower pace while engaging in conversation.

The unique flavor and texture of raclette cheese have also contributed to its appeal in these Alpine countries. Raclette cheese has a rich, nutty, and slightly fruity taste, with a smooth and creamy consistency. Its excellent melting properties make it ideal for scraping onto various dishes, adding a unique twist to traditional recipes.

Modern ways of serving raclette

Raclette is a Swiss dish that has gained popularity in other Alpine countries like France, Italy, Germany, and Austria. It traditionally involves melting cheese and scraping it off onto a bed of meats, vegetables, or potatoes. In modern times, raclette is served in various ways, including:

Electric Table-Top Grills

A popular modern way of serving raclette is by using an electric tabletop grill with small pans called coupelles. Slices of raclette cheese are melted in these pans, which are placed under the heating element. The grill plate can be used to cook meat and vegetables, which can be served alongside the melted cheese. This method allows for customisation, as individuals can choose what they want to grill and how they want to enjoy the melted cheese.

Raclette Grills with Multiple Pans

Raclette grills with multiple pans allow for a variety of cheeses and toppings to be melted simultaneously. This creates a fun and interactive dining experience, as guests can choose from different types of cheeses and add their desired toppings to create personalised combinations. The grill's top layer provides options for searing and grilling, while the lower level has individual pans for melting cheese.

Raclette with Bread

While traditionally served with potatoes, some modern interpretations of raclette include bread options. Crusty bread, such as baguette or ciabatta, can be used to soak up the melted cheese, creating a delicious combination. This variation is inspired by fondue nights, where bread is commonly dipped into melted cheese.

Raclette with Charcuterie

In addition to grilled meats and vegetables, raclette can be served with a charcuterie board featuring cold cuts of meat such as salami, ham, and other deli meats. This allows guests to enjoy the melted cheese with a variety of flavours and textures, creating a more substantial meal.

Raclette as a Social Experience

Raclette is often served as a social experience, similar to fondue. It encourages conversation and interaction among guests, who can customise their dishes and experiment with different combinations of cheeses, meats, and vegetables. This sociability is part of the dish's appeal and has contributed to its growing popularity in restaurants and at-home dining experiences.

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