For many Filipinos, Switzerland is synonymous with the Alps, luxury watches and world-famous chocolates. But for the Swiss, few dishes capture the country’s spirit quite like cheese fondue, a simple meal that brings people together around a shared pot of melted cheese.
That tradition took center stage at the 1st SwissCham Fondue and Quiz Night, held at Chesa Bianca Swiss Restaurant in Makati, where guests enjoyed an evening that celebrated one of Switzerland’s most beloved culinary customs through authentic food, shared dining, and warm hospitality.
The evening opened with a taste of classic Swiss hors d’oeuvres. Guests were served Chäschechli, a savory cheese quiche, and Schinkengipfeli, buttery ham croissants that are staples at cocktail gatherings in Swiss homes, alongside smoked salmon crostini.
Introduction to Swiss heritage
The meal continued with the Chesa Bianca platter featuring traditional air-dried beef, ham, dried sausage, Swiss marinated salad and wurzel bread-a hearty introduction to the country’s rich culinary heritage.
The highlight of the evening, however, was the Fondue Moitié-Moitié, the iconic Swiss cheese fondue made from equal parts Gruyère and Vacherin cheeses.
‘The name means ‘half-half’ in French,’ explained Hans-Christian Baumann, Deputy Head of Mission of the Embassy of Switzerland. ‘It’s half Gruyère and half Vacherin cheese. The Vacherin gives the fondue its creamy texture, and together they create what is probably the most popular fondue in Switzerland.’
Communal meal
WHILE fondue has become one of Switzerland’s best-known culinary exports, its appeal extends beyond its rich, velvety flavor. It is, above all, a communal meal.
A pot of gently heated cheese is placed at the center of the table, where diners gather with long forks to dip cubes of bread or baby potatoes into the bubbling mixture. Unlike courses that are plated individually, fondue encourages conversation, lingering over dinner and enjoying the company around the table.
‘It’s really a great moment of sharing,’ Baumann said. ‘People gather around the table, continue eating even after they’re full, and simply enjoy each other’s company.’
His wife, Livia Meisser, who also serves as Deputy Head of Mission in a job-sharing arrangement, echoed the sentiment.
‘Sharing a meal, especially a fondue, is an experience that bonds people together,’ she said.
Hearty fare
Swiss cooking is known for its hearty fare, artisanal cheeses, cured meats and freshly baked breads. Cheese, in particular, occupies a special place in Swiss gastronomy. Switzerland produces hundreds of varieties, many of them protected by tradition and regional identity. Among the most celebrated are Gruyère, Appenzeller, Emmental and Vacherin, each prized for its unique flavor and craftsmanship.
According to Baumann, authentic Swiss cheese begins with quality ingredients.
‘The milk comes from local farmers in the Swiss Alps,’ he said. ‘It’s only considered proper Swiss cheese when it’s made from local Swiss produce.’
The evening concluded on a sweet note with a Swiss dessert sampler featuring Grand Cru Maracaibo chocolate mousse and apple fritters with vanilla sauce. Baumann noted that a chocolate dessert really is the perfect finishing touch to a Swiss meal, while Meisser shared that apple fritters are a traditional and still popular comfort food in Switzerland.
For Felix Fiechter, chairman of the Swiss Chamber of Commerce of the Philippines, fondue was the natural choice for the gathering because it is the Swiss dish that people around the world recognize most readily.
‘Fondue is really the one that everybody knows,’ he said. ‘It’s the perfect place to start.’
He added that Switzerland has many other traditional dishes that deserve to be discovered, but fondue remains the perfect introduction-not only to Swiss cuisine but also to the country’s culture of sharing meals and enjoying good company.