Authentic Swiss Cheese Fondue: Recipe from Fribourg

Authentic Swiss Cheese Fondue: Recipe from Fribourg

Swiss cheese fondue is the national dish of the Confederation. Gruyère and Vacherin Fribourgeois, white wine, kirsch and garlic — simple ingredients that become a ritual of togetherness around a single pot.

History of the dish

Fondue (from French 'fondre' — to melt) became a Swiss national symbol in the 20th century thanks to marketing campaigns by the Swiss Cheese Union, which promoted it as a 'national dish' from the 1930s.

Key ingredients

Gruyère (2/3) and Vacherin Fribourgeois (1/3), dry white wine (fendant is ideal), a garlic clove, cornflour, kirsch, nutmeg and white pepper. Dipping bread — white country loaf, cut into cubes.

How to cook at home

Rub the fondue pot with garlic inside and discard. Heat the wine, add cheese in handfuls, stirring constantly in a figure-of-eight. Stir in the kirsch-cornflour mixture at the end. Keep over low heat, stirring constantly at the table.