The first time I stumbled upon the concept of “rucksack fondue” during a recent adventure in the Jungfrau region of Switzerland, I thought it was a joke typical of Swiss humor. When I read the description to my family, we all chuckled, considering “fondue backpack” to be right up there with silly ideas like pudding hats and jerky skis.

<pHowever, the next day while hiking with my aunt and uncle, they mentioned a flyer for a fondue backpack picnic. My uncle seemed genuinely enthusiastic about it, and I felt a tinge of pity for his gullibility until it dawned on me: It. Was. Legit.

But why would a fondue backpack even exist? This intrigued and puzzled me. My mind, always quick to imagine disastrous scenarios, envisioned molten cheese accidents, burning backpacks, and injuries from the iron pot. Yet, the idea captivated me—I knew I had to try it since it clearly wasn’t a prank.

We decided to book our fondue backpack at the visitor center in Wengen, a quaint town, and the next morning, I picked it up early. The friendly woman at the desk explained that this wasn’t a joke at all but a popular activity that had been running for a minimum of five years, with no other fondue backpacks in sight.

She gave me a rundown of the contents, which included fuel, a pot, a burner, ample cheese (we ordered enough for three but it worked well for our group of six), spices for enhancement, and flat focaccia-like “fondue bread” pre-cut into convenient pieces.

While fondue picnics may not represent the most traditional experience—after all, melted cheese is usually enjoyed cozied around a table by a fire—there’s a historical context to enjoying it outdoors. Alpine herders historically relied on melted Raclette cheese to provide long-lasting, locally sourced food while tending their livestock high up in the mountains.

After packing up the backpack and leaving a cash deposit, I hoisted it onto my back—it was well-padded and came with a waist harness for better weight distribution. Still, I could definitely feel the weight of the iron pot and everything else needed for making fondue on the go.

If you haven’t visited the stunning Jungfrau region of the Swiss Alps, you’re missing out. It’s breathtaking, characterized by steep, snow-covered peaks, jagged blue glaciers, and massive waterfalls surrounded by gently rolling hills filled with vibrant wildflowers. Being here is like overwhelming your senses with beauty—it’s a constant and delightful experience.

With our fondue backpack in hand, we needed a perfect picnic spot. We had previously seen the roaring waterfall cave at Trummelbach, explored the lively main street in Lauterbrunnen, taken the train to Jungfraujoch, hiked through meadows bursting with wildflowers, and gone for an exciting tram ride to Murren. Hoping for new experiences, we made our way towards Grindelwald by first riding the Wengen-Mannlichen gondola, passing mountain goats and avalanche protection fences, before journeying down into Grindelwald via another gondola.

We decided to check out Grindelwald First, an adventure park where you can take a gondola up the mountain and opt for thrilling activities like ziplines, mountain trikes, or trottibikes (scooters with brakes) on the way down. Realizing quickly that the fondue backpack wasn’t suitable for downhill activities, we hiked until we found our idyllic spot: a picnic table set against a picturesque field of wildflowers, with the magnificent east face of the Eiger, one of the area’s massive peaks, serving as our backdrop.

Following the setup instructions, we carefully unpacked our backpack, ensuring we understood everything we had to work with. We laid out the camp stove (with extra fuel), the iron fondue pot, lighters, fondue forks, little paper plates and napkins, the fondue bread, the spices, and a container labeled “fondue,” along with materials for cleanup like aluminum foil and plastic bags.

As we poured the remnants of cheese chunks and fondue broth into the pot, it teetered on its small burner. Though no one voiced it, I believe we were all questioning if this was actually a prank, one that relied on inexperienced fondue enthusiasts lacking knowledge of Swiss traditions or fondue principles. But soon, we found the ideal spot for the pot, and to our delight, the cheese started to bubble. After a few moments, it transformed into a gooey, aromatic blend of melted cheese.

I don’t indulge in fondue regularly, but when I do, I fully commit. As the mountain loomed majestically before us, we repeatedly dipped and swirled chunks of bread until we were overwhelmed by the cheese sweats and finally collapsed amidst the wildflowers, unanimously agreeing that fondue should always be enjoyed during a picnic and that every picnic should aspire to be this perfect.

Once the cheese dreams faded, we packed our equipment and set off on a lengthy hike—an ideal counterbalance to that much fondue—past cows gently ringing their bells as they grazed, beside wooden cabins and cascading waterfalls, back to the gondola and up the mountain.

Not a prank, not a myth—the fondue backpack exists.

For an unforgettable picnic experience, nothing compares to a Swiss Alps fondue backpack, originally posted on FamilyVacationist.com.

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