Fondue swiss melted

Swiss fondue is a classic Alpine dish made of melted cheeses served in a communal pot, a symbol of togetherness.

About this subject

Swiss fondue, traditionally enjoyed during cold months, is a blend of cheeses such as Gruyère and Emmental, melted with white wine, garlic, and a splash of Kirsch (cherry brandy). Its origins date back to the 18th century when Swiss shepherds used hard cheeses and stale bread to create a warm meal in the mountains. Today, it is an icon of Swiss cuisine, with variations including chocolate fondue and oil fondue for meat. Etiquette dictates not losing the bread cube in the cheese, or you may have to buy a round of wine. The dish symbolizes hospitality and unity, common at winter parties and family celebrations. Swiss fondue was declared a national gastronomic heritage in 2022.

Frequently Asked Questions

Which cheeses are used in traditional Swiss fondue?

Traditional cheeses are Gruyère and Emmental, but regional variations may include Vacherin Fribourgeois or Appenzeller.

What is the origin of Swiss fondue?

It originated in the 18th century in the Swiss Alps as a way to use hardened cheeses and stale bread during winter.

What is the fondue penalty?

If a diner drops bread into the cheese, they traditionally have to buy a round of wine or perform a funny task.