So I look away for one moment and suddenly everyone is putting fondue on their stamps. And by ‘everyone’ I mean mostly Switzerland, but also Jersey.
Switzerland can be forgiven. Fondue as a mainstream dish is a surprisingly recent development in cuisine, but it’s theirs, and it’s a thing of national pride. Back in the 1930s, sitting around dipping stale bread into a pot of melted cheese must have been a fun way to pass a cold Alpine evening while discussing in four languages how the nearby rise of fascism left you feeling completely neutral. Continue reading