Fondue vs. Raclette

A dish made of melted cheese, chocolate etc., or of a boiling liquid into which food can be dipped.

Example: ‘a Swiss fondue’;

To prepare or serve as a fondue.

A dish made of cheese, eggs, butter, etc., often seasoned with kirsch and white wine, melted together, and usually used as a dip for pieces of bread.

A dish consisting of pieces of solid food cooked in or dipped into a hot sauce; as, beef fondue.

Melted.

cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces

hot sauce-like melted cheese or chocolate in which bread or fruits are dipped

Fondue (UK: , US: , French: [fɔ̃dy]) is a Swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (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.

A dish, of Swiss origin, similar to a fondue, consisting of melted cheese traditionally served on boiled potatoes and accompanied with pickles.

A firm cheese suitable for use in this dish.

Raclette (, French: [ʁaklɛt]) is a Swiss dish, also popular in France, based on heating cheese and scraping off the melted part. Raclette cheese is a Swiss cheese marketed specifically to be used for this dish.