About the dish
Fondue is a Swiss dish for sharing: an earthenware caquelon sits in the middle of the table over a burner, and everyone dips cubes of bread into it on long forks. The cheese, usually gruyère, alone or mixed with vacherin fribourgeois in the half-and-half moitié-moitié version, is melted slowly in white wine with garlic, then finished with a glass of kirsch and a little starch to keep it smooth. It is eaten in winter, in mountain huts and at family gatherings, usually with tea or white wine. The toasted crust of cheese left at the bottom of the pot, la religieuse, is considered a treat. Cheese fondue is also made in neighbouring Savoie in France.
Main ingredients
- gruyère cheese
- vacherin fribourgeois cheese
- white wine
- garlic
- kirsch
- bread
The “vegetarian” and “vegan” labels refer to the recipe shown, not to every version of the dish.
Switzerland: Most closely tied to the French-speaking cantons; the classic moitié-moitié version comes from Fribourg.
We show dishes associated with a country, not official national dishes; “national dish” and “culinary symbol” are used only with a basis. What do the labels mean?
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