Kirsch, Cheese and Edelweiss

As planned, we had cheese fondue for lunch today!
The top part of the collage is the table all set to receive the steaming caquelon (fondue pot) of melted cheese and wine.

To explain the title, the Kirsch is always served with fondue. It is said that it helps digest the cheese. It's really nice to dunk the bread chunks into the Kirsch and then into the fondue. The cheese mixture, called 'Moitié-moitié', is a mixture of Vacherin cheese (creamy) and Gruyère (tasty). The Edelweiss are the little white flowers on my placemats with the blue Gentian flowers. I always use these mats for cheese fondue.

The Edelweiss flower, which grows high in the Alps is regarded in Switzerland as a national symbol. I think it could be said that the Edelweiss is Switzerland's national flower.

So a tasty and delicious lunch on a cold winter's day and now a quiet moment of digestion before going for a bracing walk

I hope that you are having a really lovely Sunday!