<http://schema.org/description>
"When I visited the ski slopes of Zermatt, this dish was featured in all the mountaintop chalets. However, each of the different cantons in Switzerland has its own traditional variations, such as alternative cheeses, roasted garlic, morel mushrooms, plum schnapps, or cider. A ceramic or stoneware stub-handled dish called a coquelon is traditionally used for cooking and serving this classic fondue.\n\nAuthentic Swiss Gruy\u00E8re and Emmentaler make for a truly memorable feast. A splash of kirsch (or kirschwasser), a clear cherry brandy, is added at the end to produce the desired zing."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/classic-swiss-cheese-fondue-neuchacircteloise>