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Cheese, recipes & mountain hut magic. Why we love cheese fondue.
There are dishes that are more than just food. They are a ritual, an experience, a piece of joie de vivre. Cheese fondue is definitely one of them. Imagine: snowflakes dancing outside, a crackling fire inside, the wood panelling of a rustic mountain hut radiating warmth – and in the middle of the table, a pot full of golden yellow, creamy cheese bubbling away. This is exactly the feeling you experience in the fondue huts of Switzerland and the Alpine region. They are meeting places for connoisseurs, groups of friends and families. Places where laughter, stories and enjoyment come together. Whether in rustic mountain huts, modern fondue lounges or at home with friends: cheese fondue has claimed its place in modern food culture. It stands for sustainability (through the use of regional products), for slowing down and for the experience of eating together. Enjoy our favourite recipe for Swiss cheese fondue, learn more about the history of this classic dish and discover Romantik® Hotels with cosy cheese fondue huts.
Roots in the Alpine region
The first forms of cheese fondue originated in western Switzerland in the 18th century. During cold winters, farmers and dairymen used their supplies: hard bread, mature cheese and a little wine. These simple ingredients were turned into a warm, filling meal that also brought everyone together at the table. The word ‘fondue’ comes from the French (‘fondre’ = to melt) and refers directly to the heart of the dish: melted cheese.
From poor people's food to national dish
What was once a pragmatic peasant meal quickly became Switzerland's culinary flagship. In the 20th century, fondue was deliberately promoted as a national dish. Especially after the Second World War, it shaped the image of Swiss cuisine abroad – along with chocolate and watches. Today, cheese fondue is not only considered a classic, but also a symbol of Swiss hospitality and conviviality.
Regional fondue variety
Switzerland has numerous fondue variations:
- Fondue moitié-moitié: A mixture of Gruyère and Vacherin Fribourgeois. Particularly creamy.
- Valais fondue: Often with more Vacherin and a strong flavour.
- Appenzeller fondue: With spicy cheese and often a dash of cider.
Fondue has also made its way outside Switzerland – from France to Austria to North America, where it was celebrated as a trendy dish in the 1960s.
The original Swiss cheese fondue recipe
A true piece of Swiss culture: classic cheese fondue combines strong Gruyère, creamy Vacherin and mild Emmentaler to create an irresistible blend. Shared at the table in a caquelon and kept warm over a flame, every bite is an experience. Perfect for convivial evenings with family or friends, where enjoyment and cosiness take centre stage.
Ingredients
Serves 4:
- 200 g Gruyère cheese
- 200 g Vacherin Fribourgeois
- 200 g Emmental cheese
- 1 clove of garlic
- 300 ml dry white wine (e.g. Fendant or Riesling)
- 1 teaspoon lemon juice
- 1 teaspoon cornflour (dissolved in a little cherry brandy)
- 40 ml cherry brandy
- Freshly ground pepper & nutmeg
Instructions
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1.Rub garlic into the fondue pot (caquelon).
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2.Heat the wine and lemon juice (do not boil!).
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3.Gradually stir in the grated cheese until a creamy mixture forms.
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4.Thicken with a mixture of starch and cherry brandy.
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5.Season with pepper and nutmeg.
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6.Tip: Vegetables (e.g. broccoli, carrots), small potatoes or apple slices are also excellent as a side dish for dipping.
Gruyère. The perfect cheese for cheese fondue.
Tips for the perfect cheese fondue experience:
- The right cheese mix: vary according to taste! If you like a stronger flavour, add more mountain cheese; for milder varieties, add more Vacherin.
- The perfect accompaniment: a dry white wine or hot herbal tea go particularly well with fondue – water is considered a ‘fondue taboo’ in Switzerland.
- The fondue ritual: whoever loses their piece of bread in the pot has to perform a small task – whether it's singing a song, telling a story or buying a round of wine.
- Atmosphere counts: fondue tastes best in a rustic cabin or in your own living room with wooden decorations, candlelight and cosy music.
Discover hotels with cheese fondue huts on the map:
Switzerland
Austria
FAQ Frequently asked Questions and Answers
Cheese fondue is considered Switzerland's national dish. Its roots date back to the 18th century, when farmers used old bread and cheese supplies together with wine to make a warm meal in winter.
Traditionally, Gruyère, Emmentaler and Vacherin Fribourgeois are used. Regional variations with Appenzeller or mountain cheese are also popular. The key is to achieve a harmonious blend of strong and creamy flavours.
No. White wine and cherry brandy are traditionally used, but for non-alcoholic versions, you can use vegetable stock or apple juice. The flavour will be milder, but just as creamy.
Classic: crispy white bread cubes. Also popular: jacket potatoes, vegetables (e.g. broccoli, carrots, peppers), mushrooms or even apple pieces for a fruity note.
It is important to melt the cheese over low heat and stir constantly. A dash of lemon juice or a little starch helps to stabilise the mixture.
- If the mixture is too runny: add a little lemon juice or more starch.
- If the consistency is too liquid: stir in a little more grated cheese.
In Switzerland, the rule is: dry white wine or hot herbal tea. Cold water is often avoided, as it is said to make cheese heavy on the stomach.
Yes! According to tradition, anyone who loses their piece of bread in the cheese must accept a small ‘penalty’ – be it a song, a kiss or a round of wine.
Absolutely! There are now vegan cheese alternatives made from cashews, almonds or coconut oil that melt beautifully.
After eating, fill the pot with cold water and leave it overnight. The next day, the cheese residue will be easy to remove.
This varies from hotel to hotel. Some hotels are only open during the winter season, while others are open all year round. Please check directly with the hotel. We also recommend making a reservation.
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