Swissmar
Cheese Fondue Sets

On the topic of fondue in Switzerland, there are as many recipes as there are fondue pots. It is certainly, however, the national dish of the country. Fondue varies by the many combinations of cheese, wine, Schnaps, and seasonings.

Fondue starts by rubbing the heavy ceramic pot with a garlic clove, then heating a dry white wine in the fondue pot on your stovetop, followed by several shots of Kirschwasser Schnaps as additional flavoring. Then natural, aged cheeses are slowly added and melted while stirring. Gruyère and Emmenthaler often are used in fondue recipes. Cornstarch is added just before bringing to the table to thicken the mixture. Other seasonings can be added such as garlic, pepper, or nutmeg.

At the table, the fondue pot is heated by the fuel burner in the pot stand (the rechaud). Small cubes of crusty bread are dipped into the mixture with forks and consumed immediately. The same wine used in the Fondue can be served. Black tea also is a good match to the dish. As the fondue pot gets empty, a crust of cheese will form on the bottom. This is delicious to scrape and eat. At the end of the meal, it is fun to add a raw egg or two to the bowl and scramble them.

A fondue meal is a social event, a great way to entertain family and friends.