Cheese: Raclette

It starts out as a brick of cheese, mild and smooth texture. When placed under a heat source (in this case, a coil on the underside of the lid on the mechanism pictured), the cheese melts.

Once the cheese is light brown and viscous, it is scraped using a long knife (actually a short blade with a long, wooden handle) onto hot fingerling potatoes.

So yeah, just bubbling cheese and potatoes. Find me someone who doesn't like that and I'll find you a liar.