Cosy fondue dinner in the 1940s, Liestal.
Until the Second World War, fondue was unheard of in most areas of Switzerland. The cheese speciality only became the ‘national dish’ as the result of a marketing campaign run by the Schweizerische Käseunion (Swiss Cheese Union).
Peter Moser is a historian and director of the Archiv für Agrargeschichte (Archive of Rural History), the AfA, in Bern. He is also a member of the board of the European Rural History Organisation (EURHO).