Switzerland? Quebec? I can't tell, but it needs to catch on in the States. I'm slightly outraged to be living within the Cheddar Triangle yet have never encountered this hot wheel-to-table action. Give me that and Korean food and I am set.
That's Switzerland, and it's raclette, not cheddar.
You can find the home version of this locally:
https://www.amazon.com/NutriChef-Raclette-Countertop-Paddles-Skewers/dp/B01JIBOFQ6
Kinda of a common family meal growing up in Switzlerand--the French part, anyway--and most families will have these home electric ovens.
But yeah, the vendors that spike the wheels and shave off the top layer onto your bread slice is hard to beat. They mount the cheese wheel on this big thingy that looks like a spinning wheel, and it has a small flame at an angle over the exposed slice. You rotate it closer to the heat, using the turning wheel on the device, and the top layer melts, scrape it off onto the customer's plate. Often bread or pickled things, or potatoes like in that pic.
With the home ovens, you would use the top surface to grill the accompaniments, like the gherkins or veggies or small potatoes or whatever, and you put single slices of raclette in the trays beneath, that melt for each person to scrape off. Traditionally, you
only eat fondue with bread, nothing else; but with a raclette, you eat the typical items that you will find Americans eating with Fondue. ...I think we just mashed the idea all together into one sub-par version.
