Swiss fondue

The right mixture of cheese is a family know-how. What I can give away without betraying my motherland, is that the 2 basic cheese used for the fondue are the Gruyère and the Vacherin, both produced with crude milk. Making cheese out of non pasteurised milk makes the result unpredictible, unless you have a tremendous knowledge and experience of it. That is why Gruyère and Vacherin cannot be produced in an industrial form. That is why you should always try a Gruyère or a Vacherin before buying it.

Once the mixture of cheese and some other things are melted down, you bring the hot pot on the table. There is an implicite rule that I may give away: while eating the fondue from the common pot, everyone, turn by turn, must revolve the mixture in order for it not to solidifie or burn. Everybody, one after the other, in a natural and non organized way, contributes to the commun success of the meal.

In fact, if everybody definitively cannot prepare delicious cheese and fondue (why should you?), anybody with common sense, a spirit of curiosity and a bit of persistence can understand how and why to toss, share and eat a fondue.

I definitively think that the Hawaian wiki was inspired by the Swiss fondue.

--Olivier.berthoud 16:41, 15 May 2006 (EDT)

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