Advertisement
Cheese fondue is one of Switzerland's most popular national dishes, and while it tastes good all year round, it really comes into its own in winter. There is nothing quite like reaching over a table in a Swiss chalet to dip bread into a caquelon while enjoying the warmth of a roaring fire. For those of you who are keen to recreate this rustic atmosphere at home, we have asked William Wyssmüller, CEO of Les Fondues Wyssmüller, for his preparation tips – from choosing the cheeses to the optimal wine-cheese ratio.
Advertisement
