Last Saturday, I was invited to dinner at the home of my friends Olivier and Yvette Muggli, who recently moved to Canada from Switzerland. Knowing they always bring a cultural lesson to their dinner parties – and knowing that they've brought with them every kind of cheese-melting apparatus known to man – I couldn’t wait!
Last time, it was fondue. Not the kind of fondue I was used to! Rather, a perfect blend of Gruyère and Emmental, well-aged and wine-spiked, wrapped in Switzerland and carried to Canada in Olivier’s travel bag. An experience that took us from seven o’clock until midnight, dipping crusty bread first in kirsch, then into a large pot of warm, bubbling, wonderful cheese! Ahhhhh.... It could have warmed me through winter... I thought about it long after I left.
Last Saturday, I was invited to dinner at the home of my friends Olivier and Yvette Muggli, who recently moved to Canada from Switzerland. Knowing they always bring a cultural lesson to their dinner parties – and knowing that they've brought with them every kind of cheese-melting apparatus known to man – I couldn’t wait!
Last time, it was fondue. Not the kind of fondue I was used to! Rather, a perfect blend of Gruyère and Emmental, well-aged and wine-spiked, wrapped in Switzerland and carried to Canada in Olivier’s travel bag. An experience that took us from seven o’clock until midnight, dipping crusty bread first in kirsch, then into a large pot of warm, bubbling, wonderful cheese! Ahhhhh.... It could have warmed me through winter... I thought about it long after I left.
