SBS Radio App

Download the FREE SBS Radio App for a better listening experience

Advertisement
Believe it or not, there is such a thing as the Fondue World Cup - and it has just crowned a new winner.
English
By
Audrey Bourget

21 Nov 2017 - 5:04 PM  UPDATED 23 Nov 2017 - 2:36 PM

Back for a second edition, the Mondial de fondue attracted over 5000 people in the tiny Swiss village of Tartegnin over the weekend.

It’s cheesemaker Benedikt Wüthrich from La fromagerie d'Auboranges who won the competition, while André Bourqui was recognised in the amateur category.

"We don't know what's the secret of the winning fondue, but its texture, visual appeal, smoothness, and obviously, its taste, made all the differences," Mondial de fondue president Stéphane Jayet tells SBS. "And I remind you that all the fondues had to contain a minimum of 50% Gruyère cheese."

The other ingredients allowed were potato starch, flour, pepper, kirsch (or another similar type of alcohol), beer, wine, cider, mustard, garlic, baking soda and lemon juice. 

The event was started by winemakers wanting to attract more people to the area. It celebrates the ultimate Swiss comfort food, pieces of bread dipped in a big caquelon of melted cheese.  

It’s grown considerably since its first edition in 2015. This year, 180 people entered the competition to have their dish rated by 400 judges. With over 5000 visitors, the village of Tartegnin, which counts only 240 inhabitants, was flooded by cheese lovers.

If you’re keen to volunteer as a taster, the next Mondial de fondue is happening on 16 November 2019.

Swiss cheese fondue
A great way to gather friends and family around the table, Swiss cheese fondue is winter comfort food at its best. If you don’t have a caquelon (fondue pot), a claypot or stainless steel pot can be used for this recipe instead.
Heston Blumenthal's cheese fondue
<p>The cheese in this fondue should be runny and stringy, not thick and stodgy, and the key to achieving this is using cornflour and white wine. The cornflour prevents the proteins in the cheese coagulating and the acidity in the wine keeps the cheese stringy.</p>