Our cheese fondue

18.-Jahrhundert-Bauernfamilie geniesst gemütlich ein Käsefondue am Holztisch, mit Kaminfeuer im Hintergrund.

The exact origin of cheese fondue is a controversial topic. Both Switzerland and the Savoy region in France claim the origin of this popular dish. In the Italian region of Aosta, a delicious cheese specialty called Fonduta Valdostana, which also contains melted cheese, has been appreciated for many years.

The word "fondue" comes from the French "fondre," which means "to melt." In the 18th century, cheese fondue emerged as a creative solution for farming families to make efficient use of their modest resources during the long winter months. With some leftover cheese, a few pieces of stale bread, and a splash of wine, the whole family could gather around the fire and enjoy a satisfying meal.

Today, a classic cheese fondue consists of a mixture of melted cheese and white wine, with starch added to bind it. The dish is also often refined with a touch of cherry brandy, garlic and pepper. The taste of the fondue varies depending on the type of cheese used, which is particularly evident in the numerous regional variants that exist. Some popular cheeses for fondue are Gruyère, Emmental and Appenzeller, each of which brings its own distinctive taste and underlines the diversity of this traditional dish.

Fondue is not only a culinary delicacy, but also a social pleasure that is often enjoyed in convivial company, with those present dipping their bread cubes into the melted cheese and sharing moments of enjoyment together.