Who made it here made it everywhere. No, we are not talking about New York but about Zurich. To be precise, we are talking about cheese fondues in Zurich. This Helvetian specialty is heavy stuff – heavy too eat because melted cheese sticks and heavy to digest because you feel the fondue’s effect even days afterwards. And yet, if you don’t honour the Caquelon you are not worth to visit Switzerland.

The fondue pot is a must for all Swiss, and if you want to become a cheese adept you have to visit the Fribourger Fonduestübli. You’ll pay some 20 Francs for it but considering the quantity that’s not really bad. Besides, you’ve saved your next meal, for sure. Bread with fondue is important but you won’t be able to eat the pearl onions and forget about the potatoes.

Tough ones go for a mousse au chocolat afterwards but all the others ask for the digestif card and choose the one that has the best effect. If you regret your decision be assured: The Fonduestübli has been melting cheese for 30 years, so you will survive!

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