It's winter and that means it's the perfect time to enjoy a delicious cheese fondue – probably Switzerland's most popular dish internationally.
| 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
But with so many different cheese fondue recipes out there you may be wondering how best to recreate that perfect fondue you enjoyed on your ski holiday in the Swiss Alps.
Gault & Millau asked top Swiss chefs to share their tips for the perfect cheese fondue – did you know you can use champagne instead of wine?!
1. The perfect cheese mixGruyère and Vacherin cheese should be used as a base. This is the most important thing and gives the ideal mix. They complement each other very well and also melt well giving the dish a balanced aroma. You can also play with different degrees of ripeness of Gruyère and Vacherin and complete the mix with Raclette cheese. That makes for more flute!
