Cheese Fondue

Start with a platter of cold cuts and cornichons (prosciutto and bresaola are closest to the rohschinken and bündnerfleisch you’d have in Switzerland) and finish with coffee and Swiss chocolates. Although the Swiss love their chocolate, they don’t traditionally melt it and dunk strawberries into it; in Switzerland, fondue is always made with cheese, though the types of cheese and alcohol vary from canton (state) to canton. This is the classic fondue from Canton Bern. If you can’t get your hands on Vacherin Fribourgeois, use Heidi Tilsit instead. There are a few rules to eating fondue: drink only white wine, schnapps (eau de vie) or tea (never water or red wine or you’ll end up with indigestion); at the table stir the fondue clockwise; and anyone who drops their bread into the pot must buy a round of drinks or kiss the person to their left. A Swiss fendant would be the perfect match. A Guete (that’s bon appetite in Swiss).