Swiss Fondue and Raclette Class at The Pantry

Often associated with the 1960s and ’70s, fondue has a long tradition that started in the mountains of Central Europe years before it made its way to American tables. In this class we’ll delve into fondue’s history and learn about fondue both classic and contemporary. Attendees will learn how to select and care for cheeses and understand the chemistry behind their melting properties. The class will make traditional and contemporary versions of fondue and Raclette, and we’ll fill the table with a myriad of boiled potatoes, roasted seasonal vegetables, cornichons, sausages, and cured meats. Time to get our apres-ski on!