Muffins recipes

National dish of Switzerland

flag of Switzerland

  • Independence: 1. 8. 1291
  • Capital: Bern
  • Official language: German
  • Population: 7 952 600
  • Area: 41 285 km2
  • International code: CH
  • Currency: Swiss franc (CHF)
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  • 1/2 a lb. each of emmenthal and gruyere cheeses, grated
  • 1 cup of dry white wine
  • 2 tbsp. Kirsch or cherry brandy
  • 1 clove of garlic
  • 2 tbsp flour
  • 1/4 cup parmesan cheese
  • 1 tsp lemon juice
  • 1/4 tsp grated nutmeg
  • the bread or vegetables you plan to dip
Fondue is national food (dish) of Switzerland


This can be made in a traditional fondue pot or on the stovetop in a saucepan. The total cooking time is approximately 10 minutes.

Prepare the Cheeses: Gently mix the grated gruyere and emmenthal cheeses with your flour and set aside.

Create a Base for the Fondue: Cut the garlic clove in half and rub the inside of the fondue pot or saucepan, pressing the garlic clove to release juices. Add white wine and simmer. The distinctive alcohol flavor enhances the taste of the cheese fondue.

Mix the Cheese Fondue Ingredients: Add the Swiss cheese to the wine in the fondue pot, a handful at a time while stirring with a wooden spoon. When the cheese has melted and looks smooth, add the Kirsch or brandy along with the Parmesan cheese, grated nutmeg, and lemon juice. Stirring constantly, heat until it just begins to boil.

Serve the Fondue: I'm serving crusty French bread with this fondue. If you're a cheese lover like I am, you'll be in heaven.


Fondue is a Swiss dish of melted cheese served in a communal pot (caquelon) over a spirit lamp (rechaud), and eaten by dipping long-stemmed forks with bread into the cheese. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s and became popular in North America in the 1960s.

Since the 1950s, the name "fondue" has been generalized to other dishes where a food is dipped into a communal pot of hot liquid: chocolate fondue, where pieces of fruit are dipped into a melted chocolate mixture, and fondue bourguignonne, where pieces of meat are cooked in hot oil.

A tradition says that if a man loses his bread in the pot, he buys drinks all around, and if a woman does, she must kiss her neighbors. Most writers recommend that each morsel be put in the pot only once (no double-dipping) and that the dipping fork be used only to transport the food from the pot to one's plate, not to eat. The choice of beverage to drink with fondue is specified in several conflicting traditions; some demand that white wine should be drunk, while others specify black tea as the beverage of choice. Some people drink a shot of spirits during or after the meal. However, a study published in 2010 showed that none of these beverage caused indigestion after eating fondue.

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