Eating fondue just isn’t the same without that quintessentially Swiss alpine atmosphere. The national icon is as classy as it is decadent and even comes with its own etiquette and ruleset, which range from using the correct accompaniments (bread, cornichons, potatoes) to having the correct dipping technique.
There are many key pieces that make a fondue, pieces that other non-domestic replicants skimp out on. One needs the right pot (a caquelon), the right Swiss baguette (weizenbrot), and arguably the most important detail: the cheese. French gastronomy chemist Hervé This noted, “Connoisseurs of fondue know that the success of the dish has to do particularly with proper cheese selection.” Good quality, well-aged Swiss cheeses are integral to the dish, and the way they’re used is unique to each chef. Only in Switzerland can you be sure that you’ll be in the best and most experienced hands.
An insider insight: the crust that forms at the bottom of the pot is called ‘la Religeuse’, a local favorite. Scrape it off the bottom for a delectably chewy end to your meal.
Indulge in fondue on the Country roads of Switzerland tour as you float between stylish alpine towns and sophisticated Swiss cities, gorging on fondue and raclette.
Read more: Why you should visit Switzerland in the off season, by this Travel Director