Melting not just cheese, but hearts
As if guests couldn’t make it fast enough to this year’s Fondue Extravaganza, many showed up a full 30 minutes early. While the board members were still setting up, guests were already mingling—clearly afraid that the cheese might melt without them.
Shortly after 4:00 p.m., our president Vicki officially kicked things off by welcoming everyone and introducing the board members. She then handed the stage to Urs Brunner, who entertained and educated us with a short documentary on cheese making in Gruyère (you can see the video by clicking in this LINK) – proving once again that cheese really is serious business.
It then was finally time for what everyone was truly waiting for. Master cheesemaker Urs Pfister explained todays fondue process, ensuring every table heated their fondue properly and avoided any “cheese emergencies.” The fondue mix—Urs’ own top-secret recipe—was, as always, absolutely outstanding. The verdict was unanimous: best fondue ever. Guests ate until their bellies were happily full, and for the first time in recent history, we even had some home-baked goodies left over… a rare and impressive achievement that can only be blamed on the irresistible fondue.
A huge thank you to Markus Albrecht for securing the clubhouse space, to Urs Pfister for working his cheesy magic, to Urs Brunner for his assistance, and to all the board members who helped make this event happen. Fondue Night is one of our most labor-intensive events, and without this fantastic teamwork, this would not have been possible.
Judging by the laughter, empty pots, and extremely satisfied guests, everyone agreed: the 2026 Fondue Extravaganza was another delicious, cheese-filled success.
Text by Vicki Burkhard and Photos by Vicki Burkhard
