Switzerland is home to more than 450 varieties of cheese. From creamy to crumbly and from hard to the melting, with rich flavour or bland, the world of cheese in Switzerland is enormous. Gruyère with its creamy flavour is used primarily for making regular fondue. Cheese fondue is prepared with melted cheese and white wine. The crispy kirsch is dipped in the pot of melted cheese and eaten hot. There are varieties of fondue where mushrooms, red capsicum or chillies are added to flavour the melted cheese. This cheesy melting pot is considered a favourite Swiss dish. The homogenous liquid symbolizes the harmony of Switzerland’s multi ethnic population. Come autumn and winter, rituals kick in here at Geneva. While skiing is one of them, eating fondue is another. Le Gruyérien and La Buvette des Bains are considered the best fondue restaurants. They are known to serve fondue all year round. Winter starry night, magnificent view of Lake Geneva, smell of burning wood and yummy fondue, Geneva holidays can’t get better than this.