The art of the cheese fondue was initially popularized in the 1930s by the Swiss Cheese Union (of course that’s a thing) to increase cheese consumption. Fast forward to present day, and fondue has rightfully claimed its place among Switzerland’s best national dishes, and is the go-to meal during the cold winter months. For Galavante, it reminds us of when we stayed at Badrutts Palace Hotel in St. Moritz, and after a few days of skiing, the late lunch became our main activity of the day. And by lunch, we mean fondue.
The art of the cheese fondue was initially popularized in the 1930s by the Swiss Cheese Union (of course that’s a thing) to increase cheese consumption. Fast forward to present day, and fondue has rightfully claimed its place among Switzerland’s best national dishes, and is the go-to meal during the cold winter months. For Galavante, it reminds us of when we stayed at Badrutts Palace Hotel in St. Moritz, and after a few days of skiing, the late lunch became our main activity of the day. And by lunch, we mean fondue. Not only is cheese fondue a decadence, it is also an homage to the variety of cheese available in Switzerland and France – Emmentaler, Appenzeller, Gruyere, Vacherin Fribourgeois, to just name a few. Equally, the dipping ingredients of the fondue, are just as vital. Crusty bread may be the most common, but pretty much anything tastes good dipped in cheese. Jen Reviews, our talented contributor of this fondue recipe, recommends vegetables (boiled potatoes, broccoli, roasted zucchini, red onions, cauliflower, or bell peppers), fruits (apples, pears, and grapes work particularly well), and sausages for a heartier fare.
