This April 11 food holiday celebrates a Swiss dish of stale bread and melted cheese crafted into an occasion of steamy, creamy decadence by serving the cheese in a communal pot (caquelon) over a small portable stove (réchaud).

First recorded as a recipe in 1699, the cheese is often mixed with white wine and served with tart apples, cherry tomatoes, bacon, roasted baby potatoes, steamed broccoli or pickles for dipping in addition to bread.