Premium Cheese Fondue | Cheese ready-meal specialty made from hay milk® in a bag | aromatic + spicy | 500 grams

Originating from France, the fondue savoyarde (Savoyard fondue) is made with Emmental, Comté, and Beaufort cheeses. Specialties from northwestern Italy include fonduta valdostana (Aosta Valley fondue) and fonduta piemontese (Piedmontese fondue), which use Fontina cheese with butter, egg yolks, milk, and white truffles.

Another variation is Champagne fondue, which uses sparkling wine or Champagne instead of white wine. Additionally, cheese fondues are sometimes flavored with tomatoes, herbs, or other spices.

As alcohol remains in the cheese mixture even after cooking, non-alcoholic cheese fondue can be made using cider or broth (with added lemon juice to prevent the cheese from becoming stringy) instead of wine.

Ready-made fondues are widely available in many supermarkets and dairies, requiring no additional ingredients before being added directly to the caquelon. A simplified version called oven cheese has also gained popularity.

Traditionally, dry white wine is served with cheese fondue (in Switzerland, Fendant is preferred; in France, wines from Savoy are common), or tea.

It is also common to serve a glass of kirsch alongside the fondue, although the belief that it helps digestPeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info the cheese is a popular misconception.

If the cheese mixture becomes too thick, a small amount of sodium bicarbonate (or bakingDepending on the type of cheese, this cheese curd is then gently heated to 50-55 ° C in the copper kettle, so that the broken grain contracts further and loses even more whey, which is called "burning of the break ". » More info soda) can be added. This creates carbon dioxide in the fondue, making it lighter and easier to digest.

A crust, known as croûton, religieuse, or nun, forms at the bottom of the caquelon. It is scraped out and eaten as a treat. In the Lower Valais region, it is customary to mix the last fifth of the fondue mixture with anisette and egg yolk for a particularly robust flavor.

In rural areas of the Romandy and other Alpine regions, fondue is sometimes served as a late breakfast.

In Switzerland, cheese fondue is considered a national dish, with many traditions and customs surrounding it. For instance, it is a common practice that a participant who loses their piece of bread in the fondue pot must pay for a round of drinks, sing a song, or perform another task.

These forfeiture customs can vary. The comic “Asterix in Switzerland” references this custom: here, “losers” are whipped, beaten, and thrown into Lake Geneva.

Cheese fondue is said to have been invented by Alpine herdsmen who, cut off from the world, experimented with new recipes using the ingredients they had at hand—cheese and bread. However, this is likely just a legend.

It is also said that monks, forbidden to eat solid food during fasting, melted cheese to satisfy their hunger without breaking the fast.

In Switzerland, it is widely believed that the originProtection of origin or protection of origin are statutory regulations. » More info of fondue lies in the Kappeler milk soup, eaten at the conclusion of peace negotiations during the first Kappel War.

The exact origin of cheese fondue remains unclear. Both Switzerland and Savoy in France (where it is a regional specialty known as fondue savoyarde) claim to have invented it.

Cheese fondue as a Swiss national dish only became popular in the 1950s when it was included in army cookbooks. Soldiers brought the recipe back to their families, and to this day, fondue cooking remains a male-dominated tradition in many households.

The first recorded fondue recipe in German dates back to Anna Maria Gessner’s Zurich cookbook from 1699, which described meltingMelting cheese is a proven process to refine and make it more durable. » More info cheese with wine.

The first commercially available fondue kit was introduced in 1955. A widespread advertising campaign in the 1970s and 1980s promoted the slogan, “Fondue is good and brings good cheer.” At that time, nearly every Swiss cheesemaker offered fondue sets with caquelon, rechaud, and forks for rent at a low fee. Today, such services are unnecessary as most Swiss households have their own sets.

Outdoor preparation of cheese fondue over an open fire

A key aspect of cheese fondue is the sense of togetherness, starting with the meal preparation and enhanced by the simplicity of the dish and cooking over an open flame. In the Romandy region, for instance, fondue is often prepared over a campfire during summer.

Experience and craftsmanship transform the finest raw materials into something extraordinary!