Fondue National Dish of Switzerland
|shredded gruyere cheese||1 ½ cups|
|shredded emmenthaler cheese||1 ½ cups|
|shredded Appenzeller cheese||½ cup|
|all-purpose flour||2-3 tbsp.|
|clove garlic (halved)||1|
|dry white wine||1 cup|
|fresh lemon juice||1 tsp.|
|dash kirsch (Swiss liquor)||1|
|Freshly ground black pepper|
|Crusty slices of bread (cubed)|
Fondue is a Swiss delicacy. It is a gooey blend of melted cheeses, spices, and wine. The Swiss Cheese Union made this interesting dish famous as a way of increasing cheese consumption in the 1930s. After World War II ended, the organization sent Fondue sets to military regiments and event organizers around the country. Fondue became so popular that it is considered a symbol of Swiss unity. Traditionally, it is eaten with cubes of bread which are dipped into the hot fondue using long-stemmed forks.
Directions on how to Prepare Fondue
- In a large bowl, mix together the three types of shredded cheese with the flour and set aside.
- Rub the garlic halves on the insides of the pot.
- Pour the wine into the pot and set it over medium-low heat
- Heat up the wine but do not allow it to boil
- Stir in the lemon juice, and add the kirsch to the hot wine.
- Gradually add handfuls of the cheese mixture to the wine, stirring constantly until it melts, then add more.
- When all of the cheese has been added and the fondue begins to bubble gently, season it with black pepper and nutmeg.
- Transfer the Fondue pot to a tabletop burner so that it keeps hot.
- Serve the hot Fondue with cubes of crusty bread.
The most popular alcoholic drink in Switzerland is wine. Switzerland is notable for the variety of grapes grown because of the large variations in terroirs, with their specific mixes of soil, air, altitude, and light. Swiss wine is produced mainly in Valais, Vaud (Lavaux), Geneva, and Ticino, with a small majority of white wines. Vineyards have been cultivated in Switzerland since the Roman era, even though certain traces can be found of a more ancient origin.