Cultured Palate: International Dishes from Switzerland
| June 20, 2018
Fondue
The Swiss are well known globally for the amazing cheese that comes from the happy cows roaming their native Alpine landscape, and one of their best offerings in Emmentaler. It’s sweet and slightly savory, with a pleasing hardness that’s pockmarked with large holes — remnants from the bacteria that’s used to culture the cheese.
Emmentaler is amazing on its own, or eaten as part of a cheese plate, but it truly shines in the classic Swiss dish, fondue. Swiss fondue is most commonly made of Emmentaler and Gruyère, although Appenzeller, Sbrinz, and Fribourg vacherin are common variations. Most of the time, Swiss fondue is eaten with chunks of bread, potatoes, or mushrooms.
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