What is the difference between raclette and fondue
Raclette and fondue are two iconic Swiss dishes that revolve around melted cheese, but they have distinct differences in preparation and flavor experience. While both are centered around enjoying warm, gooey cheese, raclette involves melting cheese over foods like potatoes and meats, while fondue is a communal dish where cheese is melted in a pot and dipped with bread. Understanding the difference between these two cheese traditions will elevate your next meal!
- Preparation method:
- Fondue involves melting cheese in a communal pot and dipping food into it.
- Raclette involves melting cheese over an open flame or heat source and scraping it onto food.
- Type of cheese used:
- Fondue typically uses Gruyère or a mixture of cheeses.
- Raclette traditionally uses Raclette cheese specifically.
- Accompanying foods:
- Fondue is usually served with bread cubes for dipping.
- Raclette is served over roasted potatoes, deli meats, bread, gherkins, or pickled onions.
- Origin and history:
- Both originated in the Swiss Alps, but raclette is older, dating back to the 13th century.
- Fondue was first documented in 1699.
- Equipment:
- Fondue uses a communal pot (caquelon) heated by a small flame.
- Raclette uses a special grill or melting device to heat the cheese.
- Variety of flavors:
- Fondue tends to have a more consistent flavor throughout the meal.
- Raclette offers more variety, as different toppings and accompaniments can be used with each serving of melted cheese.
Both dishes are designed for sharing and originated as ways for Swiss farmers to use cheese and bread during winter months. While similar in concept, they offer different dining experiences and flavor combinations.
Raclette Recipe
Learn the key differences between raclette and fondue, two classic Swiss cheese dishes. Raclette involves melting cheese over individual ingredients, while fondue is a shared pot of melted cheese for dipping. Both offer rich, comforting flavors but provide unique dining experiences. Whether you prefer melted cheese on vegetables or bread dipped in a cheesy pot, understanding these dishes will enhance your appreciation for Swiss cuisine.
Equipment
- Raclette grill or oven with broiler function
- Small trays (coupelles) if using a raclette grill
Ingredients
- 800g Raclette cheese, sliced into 3mm thick pieces
- 1kg small new potatoes, boiled
- 200g cornichons (small pickled gherkins)
- 200g pickled onions
- 300g mixed charcuterie (prosciutto, salami, etc.)
- 200g baguette or crusty bread, sliced
- 400g mixed vegetables (e.g., zucchini, bell peppers, mushrooms), sliced
- 200g bacon (optional)
- 200g sausages (optional)
Instructions
- If using an oven, preheat to broil setting.
- Boil the potatoes until tender, about 15-20 minutes. Keep warm.
- Prepare all accompaniments: slice the bread, arrange the charcuterie, cornichons, and pickled onions on a platter.
If using a raclette grill:
- Place it in the center of the table.
- Arrange all ingredients around the grill
- Turn the grill on to medium-high heat.
- Each person can grill vegetables and meats on the top while melting cheese in the coupelles below.
If using an oven:
- Arrange sliced cheese on an oven-safe dish.
- Place under the broiler for 3-5 minutes until bubbly and slightly browned.
- Carefully remove and scrape the melted cheese over potatoes or other accompaniments.
- Serve the melted cheese over boiled potatoes, grilled vegetables, or meats as desired.
- Repeat the process, melting more cheese as needed throughout the meal.
Notes
Notes:
- Plan for about 200g of Raclette cheese per person.
- Serve with a dry white wine or light beer.
- Encourage guests to experiment with different combinations of cheese, meats, and vegetables.