Swiss Cheese Fondue
A very special treat – our organic cheese mix comes from the Splügen dairy in the canton of Graubünden. At 1430 m, the Flükiger family have been transforming the milk of eight regional dairy farmers into the finest mountain cheese specialities for 25 years.
We also serve our Swiss cheese fondues in small individual cacquelons (fondue pot), ideal for guests who want to try this Swiss specialty for the first time.
The enjoyment of a cheese fondue is something social, which is why a fondue party in Haldenegg is also ideal for groups.
How to eat cheese fondue the proper Swiss way!?
Like most things Swiss, the classic national dish operates under its own code of politesse:
- Stir clockwise: Traditionally, the cheese fondue is stirred clockwise or in a figure of eight pattern so that the cheese remains homogenized until it reaches the bottom.
- Twirl, spin, turn: Keep the table tidy by swirling those drips, drabs, and flyaway strands of melted cheese around your bread cube. Please, no tapping, scraping, or—obviously—double-dipping, unless you want to look like a newbie.
- Don't drink anything but these 3 beverages: Sip only white wine, kirsch, or herbal tea with your fondue meal. According to Swiss traditionalists , any other drink will cause the melted cheese to coagulate and form a giant ball in your stomach, leaving you with debilitating indigestion. Yes, it sounds silly, but do you really want to risk it?
- In the end, do make some noise: Feel free to scrape, abrade and use whatever means necessary to dislodge the crust of browned cheese at the bottom of your empty fondue pot. Called "la religieuse," the shards of crisped cheese have a toasty crunch and are considered a delicacy. Now you look like a pro!