Fondues

Classic Swiss dishes built on blends of cheeses such as Gruyère, Emmental and Raclette, melted together with white wine, flour and seasonings, the mixture kept hot by a burner at the table while diners dip bread. Food-safety concerns centre on temperature control of the held cheese mixture. The classic moitié-moitié blends Gruyère and Vacheron, with cornstarch stabilising the emulsion and kirsch adding flavour; acidity from the wine keeps casein soluble and the mixture smooth. Holding the fondue above 63°C prevents bacterial growth during extended table service, and reheating must avoid splitting the cheese emulsion.