After leaving Switzerland some 20+ years ago fondue and raclette are still among the traditional Swiss dishes that I miss the most and that I usually eat as soon as I return for a holiday. I am not sure if it is just the food that I sometimes miss because fondue dinner was always a great family affair at least in our family.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 DW Food | 2022-02-19 13:00:03 |  112,771 Views |
How to make an authentic cheese fondue | A typical dish from Switzerland
Everyone had to be at the table before mother got the fondue from the kitchen. Once the fondue was on the table it had to be stirred constantly to prevent it from burning.
The cheese used in the fondue is vital. Every cheese shop or “Fromagerie” in the French part of Switzerland has its own “house” blend but you are welcome to order your own recipe and the staff will grate the cheese for you.
Almost all Swiss are considered cheese experts and will happily share a recipe for "the best fondue" but firstly no two people will agree on a single best recipe and secondly regional cheeses and fondue mixes are virtually unavailable to me here in Asia. This recipe is calculated for 180 g (61/4 oz) of cheese per person.
