Parm AG turns 25
To celebrate this appropriately, all employees took part in a fondue carriage ride through the Swiss mountains.
From left: Roberta and Luca Costa, Sales Manager Italy, Eduard Pfister, founder of Parm AG, and his wife
Walter Epple, Member of management, and Martin Sommer, CEO
Parm AG turns 25 this year. To celebrate properly, we met for a carriage ride in the Swiss mountains. During the drive through the beautiful landscape, we were able to enjoy a delicious Swiss cheese fondue. This was a very special experience for us, because the cheese fondue is not only the Swiss national dish, but also a piece of Swiss culture that stands for tradition and togetherness. Each family has its own special recipe for making fondue. But the basic recipe for cheese fondue is easy to prepare and requires only a few ingredients. The only important thing is that the Swiss cheese used should not be too young, because the riper the cheese, the better it melts.
We think that everyone should try a cheese fondue once – so here is a recipe suggestion:
Recipe cheese fondue
Ingredients for 4 people:
- 1 clove of garlic, halved
- 400 g Le Gruyère cheese, grated
- 400 g Vacherin Fribourgeois cheese, grated
- 400 ml white wine
- 4 tsp corn starch
- 1 tsp lemon juice
- 1 shot glass of kirsch
- 1 pinch cayenne pepper
- 1 kg baguette or rustic bread
Preparation:
Rub the chaquelon, i.e. the fondue pot, with the clove of garlic. Mix the cheese with the cornflour and bring to boil together with the white wine and lemon juice. Reduce the heat, season the mixture with the cayenne pepper and the kirsch and keep everything warm on a rechaud.
Serve with chopped bread cubes for dipping.
En Guete! (Enjoy your meal in Swiss German)
