My first encounter with this dish of Swiss shepherds was in 2001 in Paris at the negotiations for the licenses of the "Disney" company. Miki Ćirovski, our correspondent from Paris and a big fan of French cheeses and wines, took me to the Latin Quarter to try this specialty of processed cheese in which you dip pieces of bread, raw vegetables (broccoli, carrots or cauliflower are best) or fruit (apples are the best ). It was love at first sight.
Very quickly, during various trips, Sandra and her daughters fell in love with him. We know the addresses of fondue restaurants in all major cities of the world: in New York it is "Kashkaval Garden" Bulgarian restaurant on 9th Avenue, in London "St. Moritz" in Soho, in Vienna right behind the Cathedral of St. Stefan "Chamäleon Restaurant" run by an old Swiss. There was a Swiss restaurant in Novi Sad at one time that closed down, and in Belgrade the only place where you can eat fondue with cheese is "Vinoteka" in Braničevska street, but you have to make an appointment the day before. Their specialty is spicy fondue with homemade paprika.
Since we decided to buy a fondue set, two and a half decades ago, I'm sure we've eaten it more times than the average French or Swiss
The ingredients for four people are as follows: 400 ml of dry white wine, 400 g of Gruyere cheese, 400 g of Emmentarelle cheese, one to two cloves of garlic. If necessary, add one glass of pear brandy.
The mixture is cooked over low heat until it becomes loose enough to dip pieces of bread, vegetables or fruit into. It is eaten with white or red wine, never with beer.
