Dish

Fondue

Fondue is made with a blend of Swiss cheeses, such as Gruyere and Emmental, along with white wine and garlic. The cheese is melted in a pot and then served with cubed bread and vegetables like broccoli and cauliflower. This dish is perfect for cold winter nights and is a great way to bring people together.

European cuisine› Alpine cuisine› Swiss cuisine

Dipping Sauce

Origins and history

Fondue originated in the Swiss Alps and has been a popular dish in Switzerland for centuries. It was originally a way for farmers to use up their leftover cheese and bread during the winter months. Today, it is a popular dish all over the world and is often served in ski resorts and mountain lodges.

Dietary considerations

Gluten-free options are available by using gluten-free bread and vegetables. This dish is high in calories and fat, so it should be enjoyed in moderation.

Variations

Variations of Fondue include adding different types of cheese, such as Comte or Appenzeller, or adding herbs and spices like nutmeg or thyme. Some people also like to add a splash of kirsch, a cherry-flavored liqueur, to the fondue for extra flavor.

Presentation and garnishing

Fondue is typically served in a fondue pot with a burner underneath to keep the cheese melted. Garnish with chopped herbs like parsley or chives.

Tips & Tricks

To prevent the cheese from becoming stringy, add a little cornstarch to the cheese mixture before melting it. Stir the cheese constantly while it is melting to prevent it from burning.