Fondue
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Fondue is a Swiss dish of melted cheese and wine served in a communal pot over a portable stove heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods
Cheese fondue and bread cubes
Fondue with common accompaniments in a Swiss restaurant: bread for dipping; kirsch; raw garlic; pickled gherkins; onions; and olives.
Vacherin Fribourgeois and Gruyère are commonly used for fondue.
Close-up view of bread being dipped in melted cheese
Raclette
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Raclette is a dish of Swiss origin, also popular in other countries, based on heating cheese and scraping off the melted part, then typically served with boiled potatoes. Raclette is historically a di
Fondue
…a cheese soufflé. Variations included cream ("à la genevoise") and truffles ("à la piémontaise") in addition to eggs, as well as what is now called "raclette" ("fondue valaisanne"). The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875…
Raclette with boiled potatoes, pickles and onions
A depiction of raclette being served in a 1903 painting by Ernest Biéler
Raclette is a dish associated with Alpine culture (here served in a gondola lift in Grindelwald).
A half raclette cheese being melted on a wood fire while the other half is being scraped from its melted part in a plate