Raclette: An Overview

You know how trends go - as supermodel and Project Runway host Heidi Klum says, one day they're in, the next day they're out. Food trends are no different; take tapas and blackened chicken, for example, two faded taste bud trends of the '90s - they've given way to the era of local, organic foods and healthier whole grains in the new millennium.

But of course, you have to make room for the trends that cycle back. As 2008 saw a resurgence of '70s lame and bellbottoms among in-demand organic cotton on runways, kitchens saw a hot '70s food trend return: fondue is back. By Another Name Sure, you might say, but what's so cool about "retro" cheese in a pot? We say plenty! Fondue, in its simplest traditional form, is melted Swiss cheese, spiked with white wine and enlivened with seasonings. Cubed bread and bite-sized vegetables are dipped in the cheesy mix from the skewering end of a fondue fork - and that's where the fun begins. In the spirit of what's really an unfussy, rustic food, fondue eaters can use the time eating to focus on who they're eating with, making every meal something to experience, not just to eat. Fondue in a pot isn't the only way to go. For a slightly different twist - perhaps just what's needed for fondue experts or enthusiasts to make this food trend feel ultra-fresh - try raclette, a similar type of melted cheese with its own signature uses (and the same community vibe).

Raclette - so named because of the cheese most commonly used to make it - originated in the Swiss Alps. Historically, a large half-round of raclette cheese would be heated and, as it melted, scraped from the wheel onto a diner's plate. Modern raclette grills make this dish a bit less cumbersome to prep. Essentially small grills with a hotplate above, raclette grills have serving-size pans that can be placed under the machine's grill feature. The cheese melts in the pans while the upper grill can be used to cook or heat raclette's savory accompaniments, generally small potatoes, sliced meats and little pickles. When the cheese is melted, it's scraped off the pans with a traditional wooden paddle, topping potatoes and, we think, every dinner party you've had yet.