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Cheese Fondue — traditional dish from Lucerne, Switzerland
Main course Vegetarian

Food Flavour DNA

Nutritional Values

🔥1050kcal
💪50gProtein
🌾40gCarbs
🥑80gFat
🌿3gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy

Cheese Fondue

How to order / say it
Say it Käsefondue — [KEH-seh-fon-DOO]
Order I'd like the Käsefondue, please.
Locally Ich hätte gerne das Käsefondue, bitte.
Say locally

Melted cheese dish served in a communal pot over a small burner.

Why try it?

Käsefondue is more than just a dish; it's a shared cultural experience that invites conversation and camaraderie over a bubbling pot of melted cheese. A Swiss culinary tradition, it's a must-try for visitors to appreciate the art of communal dining in Lucerne.

How it tastes

Rich and aromatic, the fondue's cheese blend provides a creamy texture with robust, tangy flavors. The experience is enhanced by dipping crusty bread, which allows you to savor the cheesy richness and occasional hint of white wine or kirsch.

Origin & History — first documented: 1750

The exact origins are difficult to pinpoint, but fondue became widely known in the 18th century as a way for peasants to use Winter ingredients. Lucerne embraced it as a national dish, symbolic of Swiss unity and alpine heritage.

Recipe

Ingredients

  • 🥛 200 g Gruyère cheese
  • 🥛 200 g Emmental cheese
  • 🍷 150 ml white wine
  • 🧄 1 clove garlic
  • 🧂 2 tbsp cornstarch
  • 🌾 250 g bread

Method

  1. 1 Rub the inside of the fondue pot with garlic; discard garlic.
  2. 2 Heat wine and gradually stir in cheese until melted.
  3. 3 Mix cornstarch with a splash of wine; stir into cheese mixture.
  4. 4 Keep warm over a burner; dip bread cubes and serve.

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All Europe recipes — Switzerland — Lucerne — Cheese Fondue
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