Fondue swiss melted

Swiss fondue, a traditional Alpine dish, is made with melted Gruyère and Emmental cheeses in white wine, served with bread pieces on skewers.

About this subject

Swiss fondue is an iconic Alpine dish originating from the French-speaking cantons of Switzerland, such as Vaud and Fribourg. The classic preparation involves a blend of grated Gruyère and Emmental cheeses melted slowly in dry white wine, with a touch of kirsch (cherry brandy) and garlic. The mixture is kept warm in a caquelon, a clay or cast-iron pot, over an alcohol burner. The dining ritual involves spearing rustic bread cubes onto a long fork and dipping them into the creamy cheese. Fondue gained worldwide popularity in the 1960s when Switzerland promoted it as a national symbol, but its roots trace back to the 18th century when Alpine shepherds used aged cheeses for communal meals. A fun tradition holds that anyone who drops their bread into the cheese must pay a forfeit or sing a song. The long exposure in the image captures the fluid motion of the melted cheese, emphasizing its velvety texture.

Frequently Asked Questions

Which cheeses are used in original Swiss fondue?

The traditional recipe uses Gruyère and Emmental cheeses, but variations include Vacherin or Appenzeller. The ratio is usually 1:1.

What is served with Swiss fondue?

Besides rustic bread cubes, common accompaniments include boiled potatoes, pickles, pearl onions, and even apple or pear slices.

What drink pairs well with fondue?

Dry white wine like Chasselas or Fendant is classic. Hot tea or kirsch are also options. Avoid cold water, as it may curdle the cheese.