Fondue, a speciality to be tasted
Whether it is in winter, after a day of skiing, in summer in the calm and cool of one of the traditional alpine cafés of Les Paccots or simply with friends at home: eating a good fondue will always be a magnificent taste experience. In the land of fondue, take the time to enjoy it… and without moderation.
In Switzerland, before the 18th century, cheese was only consumed in the Alps and the Pre-Alps. In the lowlands, cereal crops predominated and only the wealthy city dwellers and a few well-to-do peasants consumed hard cheese. With the appearance of village cheese dairies, farmers began to deliver their entire milk production to them. From the second half of the 18th century, cheese became popular in all circles. Cheese fondue was first described in 1699, in a Zurich manuscript edited by Albert Hauser. The recipe was entitled: “To cook cheese with wine” which is similar to today’s recipe. The present recipe was first described in a cookbook of the Zurich School of Cookery in 1885.
Today, it is in Paccots, in Châtel-St-Denis and in the southern regions of the canton of Fribourg that the best fondues, the half and half fondue and the Vacherin fribourgeois fondue, are offered.
