Part I: The history...
Traditional fondue requires the two classic Swiss cheeses gruyere and emmentaler. Appenzeller occasionally makes an appearance in the ooey-gooey deliciousness that is fondue as well. Fondue is a family and friend affair. I think about Megan Draper in Mad Men as she prepares fondue for her fancy friends in her posh apartment. I, however, do not have the wardrobe, apartment, or time that Megan does, so I don’t have fondue parties, I serve raclette. Raclette is fondue for the rest of us...it’s the same concept as fondue, but you don’t have to assemble or stir anything. For a non-cooker like me, it’s perfect. All you need besides the cheese itself is some different foods to drizzle on (baguette, potatoes, pearl onions, cornichons), and either a raclette grill or even just an oven and cookie sheet. Add some friends, and you have an instant party! Perhaps you desire to dress up Mad Men fashion for the occasion. That silver pantsuit that Megan wears is pretty impressive.
Raclette gets its name from the French verb “to scrape,” which refers to the action taken when preparing the dish. See action shot provided...
I’ve read that you should “stay away from cold beverages while eating raclette, as the cheese congeals in the stomach.” I guess I’ll drink my beer room temperature...In her book Cheese and Beer, Janet Fletcher suggests a Belgian strong golden ale such as Duvel, or a dubbel ale to pair with raclette. Some examples of great dubbels include Allagash’s Dubbel (Maine), Ommegang’s Abbey Ale (New York), or I would love to try it with North Coast’s Brother Thelonius (California). When I think of what I would drink personally, I would pair it with a porter. I like porters because they are dark like stouts, without being nearly as heavy. A must try is Great Lakes Edmund Fitzgerald. This is the best porter I've ever tasted! All these are American beers, but the German classic Ayinger Adventinus would be a winner in my book too. Oh yeah, and wine...Try a light to medium bodied red with soft tannins like an Oregon or Russian River pinot noir or a chardonnay with good minerality and acidity. French Chardonnay would be a great choice.