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GENEVA, July 16 (Xinhua) -- Amid the lush pastures of the Alpine foothills, Switzerland's time-honored pastoral tradition has nurtured a world-renowned cheese culture, with Fondue standing as its most iconic treasure. This beloved dish, which perfectly blends melted cheese with bread, is not only a staple on Swiss tables but also carries the memory of unity in this multi-ethnic nation.
Tracing its history, the earliest prototype of Fondue can be found in a 1699 Swiss cookbook. While the 记载 mentioned heating cheese with wine, it differed significantly from the modern version. It was not until the late 19th century, as cheese-making techniques advanced and varieties multiplied across Switzerland, that the modern Fondue truly took shape. Combining melted Emmental, Gruyère, and other cheeses, enhanced with white wine and garlic, its creamy texture and rich flavor quickly gained nationwide popularity.
In 1930, the Swiss Cheese Union officially promoted the dish as the "national cuisine." This move was no coincidence: Switzerland comprises German, French, Italian, and other linguistic regions, and Fondue, thanks to its widespread popularity across all areas, became a unifying symbol transcending geographical and cultural boundaries, embodying the tacit understanding and integration among diverse ethnic groups through food. Today, whether at family gatherings or tourist experiences, a bubbling pot of Fondue remains the most vivid representation of Swiss culture.
