"Derived from the French word meaning "to melt," fondue is one of Swiss cuisine's greatest joys. The warm, comforting dish is most often made with white wine and traditional fondue cheeses, such as Emmenthal, Gruyère, Vacherin Fribourgeois, and Appenzeller cheese. Spear a cube of bread or a boiled potato, then swivel your long metal fork into the bubbling pot of goodness. Called a caquelon, the vessel continues to emit heat while you dine, keeping the mixture melted."
"If you notice some browning towards the end of your meal, snuff out the flame, then eat the remainder of the cheese as a crisp cracker - a pro tip I learned while dining in Leukerbad, Valais. To help break up the heaviness of the dish, pickled gherkins and pearl onions are often served as accoutrements. Portions are also generally intended for at least two, so plan to order this with a partner, but keep fondue etiquette in mind. Your dipping fork is for serving, not eating from."
Swiss cuisine offers diverse regional specialties across cantons, not limited to cheese and chocolate. Typical regional dishes include capuns (spätzle-dough dumplings wrapped in chard), cholera (a savory Valais pie), and Appenzeller biberli gingerbread cookies. Mountain comfort foods center on communal dishes such as fondue and raclette. Fondue commonly combines white wine and melting cheeses like Emmenthal, Gruyère, Vacherin Fribourgeois, and Appenzeller, served from a caquelon. Diners spear bread or potatoes to dip and often enjoy pickled gherkins and pearl onions as accoutrements. Älplermagronen mixes macaroni and potatoes with melted Gruyère for a hearty meal.
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