Cheese Fondue
Origin: Switzerland
A communal melted dish served in a ceramic pot over a portable stove, eaten by dipping solids into the mixture using long-stemmed forks. Promoted as a national icon in the 1930s to increase dairy consumption.
Key ingredients
- Gruyère
- Emmental
- White wine
- Garlic
- Cornstarch
- Kirsch
- Bread
Think you can place Cheese Fondue on the map?
Test your food-geography skills in a quick game.
