Fondue Foodways

Specialised

Cheese melted with white wine, garlic and a little starch in a caquelon and eaten communally with bread. There is no single recipe: moitié-moitié in Fribourg, all-Vacherin fondues, Gruyère-heavy mixes in Vaud, tomato and mushroom versions, and regional habits about kirsch, pepper and what to drink alongside.

Atlas — where and when

What is recorded

Fondue is a family of regional recipes, not one dish, and its status as a NATIONAL dish was deliberately promoted in the twentieth century, partly by the cheese industry and partly by the army. That is a documented modern development and is recorded as such. documented

Recipes

No recipes are filed under this cuisine yet.