Fondue & Swiss bread

Fondue Food, Outdoor

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Discover the ideal harmony between Swiss bread and fondue. Swiss Cheese Marketing has teamed up with master baker Peter Kasimow, a certified bread sommelier, to present the ideal pairings. Discover the best combinations for Switzerland's most famous fondues. Immerse yourself in a taste experience that focuses on quality and expertise.

Porcini mushroom fondue with baguette

Experience the perfect fusion: porcini mushroom fondue with two types of cheese and baguette - a must for cheese lovers. Delicately slivered baguette dipped in fondue promises pleasure. The lactic acid and caramel flavour harmonise with the porcini character.

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Eastern Swiss fondue with multigrain bread

The crispy multigrain bread crust and the variety of seeds and grains give this bread a unique flavour. Perfectly matched to the spicy Eastern Swiss fondue, the result is a harmonious fusion of flavour and texture.

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Central Swiss fondue with original spelt bread

The trio of cheeses finds the perfect accompaniment in an original spelt bread. The nutty nuances and roasted flavours of the crust, combined with crunchy seeds in the soft crumb, complete the fondue experience.

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Schabziger fondue with Ticino bread

The unique flavour of Schabziger fondue calls for the ideal accompaniment. Ticino bread, neutral in flavour with a fluffy, fine crumb and tender crust, is the perfect complement for an unforgettable fondue experience.

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Vaud fondue with potato and walnut bread

The Vaud fondue with Gruyère cheese calls for balance. The potato and walnut bread offers just that. With pieces of walnut and potato in the crumb, it creates an unforgettable culinary delight.

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Fondue Moitié-Moitié with Ruchbrot

A bread classic is also recommended for the fondue classic: Ruchbrot with a strong, malty crust and mild lactic acid. A guaranteed treat for a cosy fondue evening.

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Fondue Vacherin Mont-d'Or AOP with tomato bread

This creamy, flavoured fondue calls for bread with character. The ideal accompaniment: tomato bread with onions and a hint of garlic. The tomato acidity and the strong crust with Vacherin are divine.

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Valais tomato fondue with pretzels

Pretzels harmonise perfectly with all types of cheese, especially with Valais tomato fondue. We particularly recommend unsalted pretzels, cut into cubes and lightly roasted in butter. This gives the fondue a unique flavour.

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Fondue Moitiè-Moitié with ham and farmhouse bread

A farmer's bread made from wheat, rye flour and fresh milk is the ideal accompaniment to the Moitié-Moitié fondue enriched with ham. With a balanced acidity and a malty, nutty flavour, it has a convincing taste.

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