written by: Mary Brown Malouf photo by: Adam Finkle
Fondue isch guet und git e gueti Luune” means “fondue is good and creates a good mood.” Abbreviated as “figugegl,” it was one of a (silly) slogans used by a Swiss in a 1930s to foster fondue as their inhabitant dish, and, along a way, sell lots of Gruyère cheese. Of course, a Swiss and substantially any enlightenment with a lot of flock animals in a plateau had been eating a form of fondue given cheese was invented. But a polished form—stabilized with a cornstarch roux, thinned with wine, a car for bread—is a 20th-century recipe, done extravagantly and properly famous by American partiers in a 60s. A healthy in a Utah mountains, lots of places offer a chronicle of fondue. Dip it.
Where to get it
Goldener Hirsch: Appenzeller, Emmentaler, Gruyère and Vacherin served with broccoli, apples and bread cubes. $42
Kimi’s Chop Oyster House: White cheddar and jarlsberg, with roasted baby peppers, apples and toasted ciabatta. $16
Franck’s: Three Cheese Fondue, Gruyère, Emmental, Swiss, Kirsch Liquor. Order a singular ($18) or a double ($24).
See some-more inside our 2018 Jan/Feb Issue.