The alpine favorite, cheese fondue, gets a tasty update

The alpine favorite, cheese fondue, gets a tasty update

When the villagers of Swiss and French mountain villages devised a warming winter dish with their local cheese and white wine, they did not know it would become an international dinner hit. It is no wonder why this right has crossed boundaries. In the cold and dark months, it is universally appealing to sit and enjoy by the fire, and when you can bring the fire to the dinner table for a meal that encourages and embraces interaction, warmth and – best of all – a kettle of melted cheese, it’s hard to resist.

I lived in Switzerland for 10 years where I had my fair share of fondue. Depending on the region, fondue may vary with the cheese used, favoring the local cow’s milk cheese produced or additional ingredients (such as porcini mushrooms or even tomato puree *). Although the ingredients may change a little, the tradition remains firmly in place and fondue is without a doubt a national dish.

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