Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defense of Switzerland". After World 47/ Switzerland War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity. You’ll need a fondue set with an under burner to make this recipe. Recipe for 6-8 persons
- 400 g Vacherin, Emmentaler or Appenzeller
- 400 g Greyerzer or Gruyère
- 2 tablespoon "Kirschwasser" / kirsch
- 1 clove of garlic
- 2 tablespoon corn flour
- 0.4 l white wine (dry)
- some lemon juice
- Cut the bread and potatoes into cubes.
- Add the cornflour tosome of the wine (50-100ml) and mix it, put aside.
- Grate the cheese.
- Take the pot for the Fondue (originally it is called a Caquelon) and the clove of garlic and rub it in, put the wine into the pot and heat it slowly.
- Add the cheese bit by bit. Add the spices and the kirsch.
- Before serving add the wine-starch-mix.
- Stir well to incorporate and keep warm. Now use your foeks to skewer your bread or potatoes and dip into the cheesy mixture.