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Cheese is seasonal. And winter is melted cheese time. When it comes to the good, ooey, gooey stuff, two types of Northern European melted cheese typically reign supreme: fondue and raclette. Both ...

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Adam Ehrlichman has worked behind the cheese counter at Pennsylvania Macaroni Co. going on 20 years. It’s a challenging but tasty job that has allowed him to sample hundreds of hard and soft cheeses ...

For the past five days, I’ve been laid out by the worst head cold I’ve had in the 21st century, so the vision of fondueyellow, viscous cheese bubbling in an avocado-colored potfeels familiar yet ...

Fondue has long been regarded a thing of the past. The famed Swiss comfort dish enjoyed its heyday in the United States amid the 1960s and 70s, when it would be enjoyed at home and in restaurants ...

But if you melt that cheese and coat the bread until it's dripping with creamy, gooey goodness, it takes cheese and bread to a whole new level: fondue. Fondue comes from the French word fondre, which ...

Raclette, like fondue, is a popular après-ski dish that originated in Switzerland's Valais and France's Haute Savoie.