Are you a foodie? Great! And even if you aren’t, you are still in for a treat. We are going to experience the best of Swiss cuisine which includes cheese fondue, raclette, Swiss meat, Swiss vegetables and maybe even a bit of chocolate.
Fondue is a Swiss, Italian, and French dish of melted cheese served in a communal pot (caquelon or fondue pot) over a chafing stand (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.
Since the 1950s, the name "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth. (text from Wikipedia)
Raclette is a semi-hard cow's milk cheese that is usually fashioned into a wheel of about 6 kg (13 lb). It is most commonly used for melting. Raclette was mentioned in medieval writings, in texts from Swiss-German convents dating from as far as 1291 as a particularly nutritious meal consumed by peasants in mountainous Switzerland and Savoy (Now part of France). It was then known in the German-speaking part of Switzerland as Bratchäs, or "roasted cheese".
Traditionally, Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of bread.
In the Swiss canton of Valais, raclette is typically served with tea or other warm beverages. (text from Wikipedia)