Hörnli

Hörnli is a traditional Swiss dish that has been enjoyed for centuries. The name "Hörnli" is derived from the Swiss German word for "little horn," which refers to the shape of the dish. It is a type of Swiss fondue, typically made with cheese, but can also be prepared with other ingredients such as chocolate or vegetables. The dish is cooked in a small, shallow cast-iron pot called a "Hörnli" or "Fondue pot," which is heated over an open flame. The pot is kept at a low, steady temperature to melt the cheese and keep it warm.

The most common Hörnli is made with Gruyère cheese, which is a hard, nutty cheese that is native to Switzerland. The cheese is melted in the Hörnli pot along with a small amount of white wine or brandy, which helps to enhance its flavor. The Hörnli is then served with an assortment of dippers, which can include bread, potatoes, apples, or other vegetables. The dippers are dipped into the melted cheese and enjoyed immediately, as the cheese will begin to set as it cools.

Hörnli is a popular dish in Switzerland, particularly in the regions of the Alps and the Jura. It is often served as a starter or as part of a larger meal, and is enjoyed by both locals and tourists alike. The dish is also popular in other countries, particularly in Europe, where Swiss cuisine is well-regarded. Hörnli is a simple yet delicious dish that showcases the rich culinary traditions of Switzerland.