Cheese Fondue Ordering Guide In Switzerland

Cheese fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, but it was popularised as a Swiss national dish by the Swiss Cheese Union in the 1930s. Today, it is enjoyed at home, in restaurants, and mountain huts all over Switzerland. Here is a guide on how to order cheese fondue in Switzerland.

What to order with cheese fondue

When ordering cheese fondue in Switzerland, it's important to know what to order alongside it to get the full experience. Here are some ideas for what to order with your cheese fondue:

Bread

The most traditional and classic accompaniment to cheese fondue is bread. Specifically, small chunks of crusty white bread, such as a baguette or sourdough, are ideal for dipping into the melted cheese. The bread should be cut into bite-sized cubes, roughly 1-inch in size, to make it easy to skewer and dip. It's also important to use a neutral-tasting bread that doesn't overpower the flavour of the cheese.

Vegetables

If you're looking for a healthier option or simply want to add some variety, steamed or roasted vegetables can be a great choice to dip into your cheese fondue. Broccoli, cauliflower, asparagus, mushrooms, and cherry tomatoes are all tasty options. Some people also like to dip boiled potatoes in their fondue, or even pour the fondue over the potatoes on their plate.

Fruits

Fruits such as apples and pears also go well with cheese fondue. Tart apples like Granny Smith are especially recommended, and it's best to cut them into cubes instead of slices to make them easier to skewer.

Meat

While not as common as the options above, some people also like to dip meats such as cooked sliced sausage or bacon into their cheese fondue. Just be careful not to break off pieces of bacon into the pot!

Drinks

When it comes to drinks, a glass of wine is a classic choice to pair with your cheese fondue. A dry white wine, such as Sauvignon Blanc, Chardonnay, or Pinot Grigio, is typically recommended. However, you could also opt for a warm drink like tea, which some believe aids digestion after consuming the rich, cheesy dish.

Where to eat cheese fondue in Switzerland

Cheese fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot and eaten by dipping bread, vegetables, or other snacks into the cheese. It is said to have originated on Alpine farms as a way to feed a family inexpensively. Fondue was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s and has been a symbol of Swiss unity ever since.

Chäsalp, Zurich

Chäsalp is a local favourite for fondue and raclette. Set in a former stable at a farm above Zürich, this atmospheric restaurant offers an authentic alpine-hut experience with more than 15 fondue options to choose from.

Baracca Zermatt, Various

With several locations throughout the country, Baracca Zermatt offers a true mountain dining experience. The restaurant features fireplaces and candle-lit tables for an intimate and cozy atmosphere, along with an interior design that reflects winter in Zermatt.

The Fondue Train, Bulle

The Fondue Train is a vintage train departing from Bulle that offers an indulgent afternoon of fondue while seeing the Gruyere countryside. The experience includes a traditional dessert to finish off the meal.

Swiss Chuchi, Zurich

This Zürich-based restaurant is a popular choice for both travellers and locals. Swiss Chuchi offers chalet-style dining and a traditional aged cheese fondue. It is also a great place to order raclette.

Pinte Besson, Lausanne

Pinte Besson is a stunningly preserved restaurant that claims to be the oldest pub in Lausanne, established in 1780. The restaurant offers a classic Swiss menu, including the rich moitié-moitié fondue.

El Paradiso, St. Moritz

El Paradiso is a luxury resort restaurant located at the top of St. Moritz. Diners can enjoy the signature fondue service outdoors, taking in the incredible snowy mountain views while staying warm and toasty with the cheesy dish.

Restaurant Rosengarten, Bern

Located on a hillside rose garden overlooking the capital of Switzerland, Restaurant Rosengarten offers beautiful views of Bern and the river below. The fondue and raclette here are wonderful, and guests can enjoy the 'Joy of Cheese' menu, featuring a variety of fondues served on large tables on the veranda.

How to make cheese fondue

Cheese fondue is a Swiss dish that consists of melted cheese and wine served in a communal pot. It is typically served with bread, vegetables, or other snacks for dipping. Here is a step-by-step guide on how to make classic Swiss cheese fondue:

Ingredients:

• 1 garlic clove, halved
• 1 pound of Gruyère cheese, grated
• 1/2 pound of Emmentaler cheese or other Swiss cheese, grated
• 1 cup of dry white wine
• 1 tablespoon plus 1 teaspoon of cornstarch
• 1 teaspoon of fresh lemon juice
• 1 1/2 tablespoons of kirsch
• Freshly ground black pepper
• Freshly grated nutmeg

Optional Dippers:

• Bread cubes (sourdough, crusty French bread, Tuscan bread, or baguette)
• Steamed or boiled potatoes
• Sliced apples or pears
• Cornichons
• Pickled pearl onions
• Salami

Instructions:

• Rub the inside of a cheese fondue pot with the garlic clove; discard the garlic.
• Combine the grated cheese, cornstarch, and lemon juice, stirring to combine.
• Add the cheese mixture to the pot and cook over moderate heat for about 30 seconds, stirring constantly.
• Add the Gruyere and Emmentaler cheeses, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
• Reduce the heat to low. Add the kirsch, pepper, and nutmeg, and cook, stirring gently, until the fondue is creamy and smooth, about 3 minutes. Be careful not to overcook the fondue, as it may become stringy.
• Serve immediately with your choice of dippers.

Tips:

• It is important to grate the cheese instead of chopping it to ensure even melting and a smooth fondue.
• Cornstarch helps thicken the fondue and prevents the cheese from clumping.
• The acid in the wine helps keep the cheese mixture smooth and gives it an even texture. Choose a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay.
• Add the cheese slowly and stir constantly to ensure a smooth and lump-free fondue.
• Keep the fondue warm and melted by using a fondue pot with a burner to maintain the ideal temperature.

The history of cheese fondue

Cheese fondue is a Swiss dish consisting of melted cheese and wine, served in a communal pot and eaten by dipping bread, vegetables, or other snacks. It is said to have originated on Alpine farms as a way to feed a family inexpensively during the winter months. The original version was stale bread dipped in melted Gruyère cheese.

The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. However, the name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese.

In the 18th century, fondue became a Swiss winter tradition, with farm families gathering around the hearth to dip stale bread into melted cheese. The widespread popularization of fondue was part of a 1930s campaign by the Swiss Cheese Union (Schweizerische Käseunion) to increase cheese consumption in Switzerland. Fondue was also promoted as a Swiss national dish, and it became popular in North America in the 1960s.

Today, there is no standard recipe for Swiss cheese fondue, and the type of cheese used can vary by region. Common cheeses used in Swiss fondue include Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. Fondue is typically served in a ceramic pot and kept warm by a small candle or similar heat source. It is often served with a glass of wine, tea, or kirsch.

Cheese fondue etiquette

The Basics

Cheese fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks.

The Dipping

When dipping, it is considered good etiquette to swirl the bread or other food in the pot, rather than tapping, scraping, or double-dipping. It is also customary to twirl the fork to keep the table tidy and prevent drips and flyaway strands of cheese.

The Drinking

According to Swiss lore, only three drinks are to be consumed with fondue: white wine, kirsch, or a tisane of herbal tea. It is said that any other drink will cause the cheese to coagulate and form a giant ball in your stomach, resulting in indigestion.

The Stirring

When stirring the fondue, it is important to stir clockwise or in a figure-eight pattern. This helps to keep the cheese homogenized until you reach the bottom of the pot.

The Crust

At the end of the meal, it is considered a delicacy to scrape, clang, and clank the pot to dislodge the crust of browned cheese at the bottom, known as "la religieuse". This is then eaten and is said to be a reward for the table.

The Consequences

It is said that if you lose your bread in the pot, you must buy a round of drinks, sing a song, or even run around in the snow naked!

The Sequel

It is not recommended to follow a cheese fondue with a chocolate fondue, as this may send you into a cholesterol coma. Instead, it is suggested to end the meal with fresh pineapple, which helps with digestion.

Frequently asked questions