Andy Montoya
Melted cheese is a delicious delight that has been enjoyed for centuries. While it is impossible to pinpoint the exact moment of its discovery, the practice of melting cheese and savouring its gooey goodness has transcended borders and cultures. From the Swiss Alps to the French countryside, melted cheese has taken on various forms, such as fondue and raclette, each with its own unique history and preparation methods. Whether it's dunking bread into a hot pot of cheese or scraping melted cheese onto a plate of potatoes, the love for melted cheese has united people across the globe in a collective cultural experience.
| Characteristics | Values |
|---|---|
| Origin | Swiss Alps or French Alps |
| Origin Date | Centuries or Millennia ago |
| Traditional Name | Raclette |
| Traditional Preparation | Cheese melted in front of a campfire and scraped onto bread |
| Traditional Consumption | Consumed by peasants in the mountainous Alpine regions of Switzerland and France |
| Modern Preparation | Electric table-top grill with small pans, known as coupelles, in which slices of cheese are melted |
| Popularity | Gained national and international popularity from the 1964 National Exhibition |
| Modern Consumption | Eaten in restaurants and homes throughout Switzerland, especially in traditional or rural areas |
| Variants | Fondue, Fonduta piemontese, Moitié-moitié, Neuchâteloise, Innerschweiz, Genevoise, Interlaken, Appenzeller, Tomato, Spicy, Mushroom |
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What You'll Learn
Raclette, a Swiss dish
Raclette is a Swiss dish that involves melting cheese and scraping off the melted part onto a plate of boiled potatoes, charcuterie, and cornichons (French pickles). It is believed that the dish originated in the canton of Valais in Switzerland, where cow herders would carry cheese with them when moving cows to or from mountain pastures. In the evening, they would place the cheese next to a campfire to soften and then scrape it onto bread. Raclette has been attested in Valais since 1574, and 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.
Raclette is typically served with potatoes, cornichons, pickled onions, and warm beverages such as black tea or wine. In Valais, it is commonly paired with Fendant wine, while in France, it is often served with white wine such as Savoy wine, Riesling, or pinot gris. The warm beverage is believed to aid digestion.
Raclette can also be served as street food, often with bread instead of potatoes. A modern way of preparing raclette involves using an electric tabletop grill with small pans, known as coupelles, in which slices of raclette cheese are melted. Raclette has gained popularity beyond Switzerland and is now enjoyed in other Alpine countries such as France, Italy, Germany, and Austria.
Raclette has a long history in Switzerland, with mentions of melted cheese dishes appearing in medieval texts from Swiss convents as early as 1291. It was originally consumed by peasants in the mountainous Alpine regions of Switzerland, particularly in the cantons of Valais and Fribourg, as well as in the French regions of Savoie and Haute-Savoie. In the German-speaking part of Switzerland, this dish of roasted cheese was known as "Bratchäs" or "Bratkäse".
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Fondue, a Swiss dish
Fondue is a Swiss dish of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp. People dip bread into the pot using long-stemmed forks, and sometimes also dip vegetables or other foods. The word fondue is the feminine passive past participle, used as a noun, of the French verb fondre, 'to melt'.
The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" ('to cook cheese with wine'). It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. However, the name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish.
Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity. Fondue is also often associated with mountains and winter sports.
There are many different types of fondue, including:
- Moitié-moitié (or half and half), also called Fondue Suisse: Gruyère and Vacherin Fribourgeois.
- Neuchâteloise: Gruyère and Emmental (sometimes referred to as the original or traditional fondue).
- Innerschweiz: Gruyère, Emmental, and Sbrinz.
- Genevoise: Gruyère (preferably of several stages of maturity) with a little Emmentaler and Valais cheese.
- Interlaken: Gruyère, Appenzeller, Emmental.
- Appenzeller: Appenzeller cheese with cream added.
- Tomato: Gruyère, Emmental, crushed tomatoes, and wine.
- Spicy: Gruyère, red and green peppers, with chilli.
- Mushroom: Gruyère, Vacherin Fribourgeois, and mushrooms.
Fondue gained popularity in the US in the 1960s and remains popular today. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. In the mid-1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate.
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Medieval cheese dishes
Cheese has been a part of the human diet since prehistoric times, with ancient civilisations like the Egyptians and the Greeks consuming it. The Romans produced a wide variety of cheeses, and cheese is mentioned several times in the cookbook of Apicius. In the Middle Ages, cheeses ranging from fresh and soft to well-aged and hard were popular across Europe. Medieval cheese dishes included cheese pies, cheese soups, and melted cheese dishes like raclette and fondue.
Cheese pies were a common dish in medieval Europe, with almost every medieval culinary manuscript containing at least one recipe for a cheese or custard pie. These pies were typically made with eggs, milk, or cream cheese, and sometimes included herbs and spices. Medieval cheese pies could be either savoury or sweet, with some recipes combining both sweet and savoury elements.
Cheese soup, made from cheese, eggs, and pepper, was standard fare in German monasteries during the Middle Ages. This soup was likely a simple and filling dish, providing warmth and nourishment to the monks.
Melted cheese dishes like raclette and fondue also have a long history, with mentions of melted cheese in medieval texts from Swiss convents as early as 1291. Raclette, a dish of Swiss origin, involves melting cheese and scraping the melted part onto bread or potatoes. Traditionally, cow herders would soften cheese by placing it next to a campfire and then scraping it onto bread. Raclette gained popularity in the 1960s and is now enjoyed internationally. Fondue, another Swiss dish, consists of melted cheese and wine served in a communal pot, with bread, vegetables, or other foods dipped into the cheese using long-stemmed forks. The earliest known recipe for the modern form of cheese fondue is from a 1699 book published in Zurich, Switzerland.
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Modern cheese-melting methods
The best method for melting cheese is the tried-and-true stovetop approach, which can be used to make a Cheddar cheese sauce. Another option is to melt cheese by itself using the double-boiler method. Melting cheese in the microwave is less consistent and less reliable, and the cheese may burn. If you are using the microwave, start by bringing grated cheese to room temperature first. Cover with a vented lid and melt at low heat in 15-second increments, stirring in between.
Cheeses with more moisture and lower melting points make for creamier cheese sauces. Cheddar is one of the most popular choices, but Swiss, Gruyère, young Gruyère, Colby, young Swiss, Monterey Jack, mozzarella, mild provolone, and mild cheddar are also good options. Mild and sharp cheddars have a smoother, creamier texture than extra sharp and seriously sharp cheddars, and they are easier to melt.
To make an ultra-smooth cheese sauce, you can add citrate to water in a saucepan and heat. When the water reaches about 120°F (49°C), start adding the cheese by small handfuls, whisking to incorporate between additions. Continue monitoring, keeping the temperature below 170°F (77°C). When all the cheese has been added, add the hot sauce and cumin, then use an immersion blender, off the heat, to perfect the smoothness of the sauce.
To make a cheese sauce, moisture is going to have to be added. You can use milk, but you will also need something to hold everything together in a smooth emulsion. One method is to use evaporated milk and cornstarch to bind the protein, fat, and additional moisture into an emulsified, pourable sauce. Wine or beer can also be added to the cheese as it melts to keep it from getting stringy or seizing up. The water in the wine keeps the cheese’s proteins moist and diluted, while the tartaric acid in the wine helps with the separation of the cheese proteins.
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Cheese-melting in other cultures
Cheese is an integral part of many gastronomic cultures, including countries across Europe, the Middle East, and South America. The popularity of melted cheese, in particular, can be traced back to the Swiss and French Alps, with dishes like fondue and raclette. Medieval texts from Swiss convents as early as 1291 mention dishes of melted cheese, which were originally consumed by peasants in the mountainous Alpine regions of Switzerland and France. Raclette, a Swiss dish, involves heating cheese and scraping off the melted part to be served with boiled potatoes or bread. The tradition of melting raclette-type cheese in front of a fire has been attested in the Swiss canton of Valais since 1574. Fondue, on the other hand, is a Swiss dish of melted cheese and wine served communally, with bread, vegetables, or other foods dipped into it using long-stemmed forks. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, Switzerland.
In addition to Switzerland and France, melted cheese is also popular in other Alpine countries such as Italy, Germany, and Austria. The Italian cheese, mozzarella, is famous for its widespread use on pizzas, while Germany and Austria have their own versions of melted cheese dishes influenced by the Swiss and French traditions.
Outside of Europe, cheese and melted cheese dishes have gained popularity worldwide through the spread of European and Euro-American cultures and food. In the United States, for example, Monterey Jack, a semi-hard cheese with a creamy texture, is a great melting cheese for Mexican-inspired fare such as nachos, quesadillas, and dips. Pepper Jack, a variation of Monterey Jack, adds a spicy kick to sandwiches, quesadillas, and burgers. In the United Kingdom, cheddar cheese, which originated in the town of Cheddle in Somerset, England, is commonly melted in grilled cheese sandwiches and pots of mac and cheese.
In Asia, cheese was historically less common, but with the spread of European and Euro-American influence, it has gradually become known and popular. In China, for example, some outlying regions like Yunnan have strong cheese traditions, with cheeses similar to paneer. In India, paneer and related cheeses are commonly used in local cuisine.
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Frequently asked questions
It is difficult to pinpoint the exact time and place that humanity discovered the joy of melted cheese. However, the tradition of melting cheese is strongly associated with Swiss and French Alpine cultures.
Fondue, which comes from the French word "fondre", meaning "to melt", originated in 18th-century Switzerland. Farm families would gather around the hearth, dipping stale bread into melted cheese to soften it. Fondue became a Swiss winter tradition and was promoted as the Swiss national dish by the Swiss Cheese Union in the 1930s.
Raclette is a Swiss dish that involves melting cheese and scraping the melted part onto a plate of potatoes and other accompaniments. It originated in the canton of Valais in Switzerland and was traditionally consumed by peasants in the mountainous Alpine regions. Raclette gained national and international popularity in the 1960s.
