In North America, fondue dates back to the 60s. It evolved to include broths, oils and even chocolate. In Switzerland, it’s strictly a cheese dish originating as a hearty peasant meal that made use of the foods most readily available during the winter in the Alps—cheese, wine and bread. The addition of baby potatoes and sturdy Swiss chard stalks means this board will eat like a meal. With the weight of the bread and cheese, always serve contrast on this board; bright, crisp cornichons and plump, sweet grapes are welcome choices.
If you want to attempt a homemade cheese blend, you’ll need a mix of Swiss and Gruyère, white wine, dry mustard and cornstarch to get you started. While the Swiss don’t commonly fondue much more than cheese, you could easily turn this into a full-on fondue party by adding an oil or broth fondue and some raw proteins.
*Kirsch is traditional Swiss brandy that pairs well with a rich fondue.
The Marilyn Denis Show Daily at 10am ET on CTV