It doesn’t get much more Swiss than this. I am sitting at a round timber table on a velvety green hillside, looking out to a jagged horizon of momentous mountains that in winter attract royals and celebrities who come for the famous Gstaad ski experience. A pot of cheese bubbles away in the centre, and we each have fondue forks that we use to dunk fresh chunks of bread into the cheesy goodness – made with a secret recipe that may or may not involve alcohol. Perhaps the most Swiss thing of all is that underground, not far from our circle of feet, is a cave, which happens to be full of ‘alpine gold’ … cheese.
