Beth ringland and Dave Pyle have smartly tapped into one of humankind’s most primal desires: melted, gooey cheese. The duo (new to the food biz) started serving raclette—a Swiss dish whose star is a bold, salty cheese heated until bubbling and blistered—from their Fire and Scrape food booth at the Fremont Sunday Market last fall.

More than six varieties of cheese are offered, ranging from the traditional buttery Swiss Emmi to local River Valley Cheese’s Fire Dancer, whose higher fat content allows it to char a little in the best way—like the edges of lasagna, Ringland says. All are served straight from the wheel; the flat side is melted under a special broiler of sorts, then scraped with a hefty knife onto the traditional steamed, thin-skinned potatoes with pickled pearl onions and cornichons ($9). Other vehicles are available, too: steamed cauliflower, apple slices, hand-sliced Parma prosciutto and Le Panier baguettes. Mobile food truck; 224.337.3464.