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Shortly after the outbreak of the pandemic, the end of the national dish was predicted. Now we know: corona viruses have little chance in hot cheese.
Being near the caquelon? Due to the corona pandemic, some bars will have longer fondue forks this winter.
“No more fondue”, “the melted cheese is about to run out.” At the beginning of the crown pandemic, the first obituaries of the Swiss national dish were written. At that time we knew very little about the new virus, it was necessary to quickly investigate whether there was a risk of infection through food and objects.
The pessimists did not predict that fondue had a good chance. Snuggling shoulder to shoulder around the caquelon and repeatedly dipping his own fork and the remaining saliva in liquid Gruyère did not seem exactly compatible with Corona’s knowledge of the time. The misery of fondue could play its rival raclette on the cards, speculated the “SRF” in May: After all, in separate pans, every piece of cheese knows the rules of “social distancing.”
Coronaviruses die in hot cheese
Now cheese season is right around the corner. And now we know: eating out of the hot pot together is not dangerous. First, according to the Federal Office of Public Health (BAG), coronaviruses cannot multiply in food and objects; they need a live host for this. Second, they are sensitive to heat and die at a temperature of around 45 degrees. In hot cheese fondue, which is between 60 and 70 degrees, viruses hardly have a chance. The same goes for the chinoise and bourguignonne fondue.
According to the BAG, “fondue nights” are still possible in a small private setting. “The national dish is still alive!” Cheese producers in particular should be happy. Milk processor Emmi, which produces the Gerber mix, for example, confirms that there is no change in sales from fondue to raclette. And the Raclette Suisse Association can treat fondue makers with this: “We love Swiss cheese and it is not our goal to benefit if less fondue should be eaten due to the corona virus,” says association director Jürg Kriech.
Currently, the opposite is actually the case: due to the cool weather, the Swiss have put out Rechauds and Publications even earlier this year. As Migros writes on demand, you are currently noticing an increased demand for fondue and raclette.
Clustering around the caquelon is dangerous
But before you start dipping or frying cheese like world champions: the lack of a safe distance naturally poses great danger. Distance rules and hygiene measures shouldn’t be forgotten during a sociable fondue evening, the federal government warns. Instead of huddling around the pot or oven with your friends as usual, the food should now be eaten in an orderly fashion, just like any other meal. Longer forks could provide a remedy for fondue; according to media reports, some Swiss bars are said to have already equipped themselves with them.
Ideally, the fondue should be placed on the terrace or balcony. The risk of infection abroad is known to be significantly lower. Numerous restaurants have been doing this for years, but this winter will still have a hard time. Remimag Group, which runs nearly 30 restaurants in Switzerland, reports that numerous group events have already been canceled. Above all, companies are canceling their Christmas events in a row: therefore the fondue tent was not even set up on the mätteli threshold in Bern. It becomes even more difficult for restaurants that do not have outdoor seating.
