Rich and creamy with hints of smoky caramel, it's cheese fondue with a flavorful punch...
Starting February 10, Old Swiss Inn will be adding a tasty new offering to its popular cheese fondues with the new Scamorza Fondue made with an Italian semi-soft cheese with its distinct milky and smoky notes. The fragrant aroma and intense flavors combine for an all new cheese fondue experience from the restaurant that started it all...
One of the metro's enduring icons in the local dining scene since 1946, Old Swiss Inn has long been known for its authentic European and Swiss cuisine. From its signature fondues to Gnagi or cured pork knuckles and corned beef brisket with potatoes and cabbage, Old Swiss Inn continues to impress with the infusion of new and inventive dishes.
Old Swiss Inn adds the new Scamorza Fondue to their traditional Waatlander and Walliser Fondue offerings to kick off the new year. Sourced from the family's very own farms at Pinkie's Farm, the Scamorza Cheese (R) is made from farm-fresh, organic and all-natural milk, processed and smoked with applewood for bold flavors... 
A basket of homemade bread is served on our table...
...along with fresh apples for Old Swiss Inn's newest cheese fondue variant. Served in the classic Old Swiss Inn style, the new offering is, however, far from being a traditional cheese fondue. Our group was the first to sample this exciting new variant before its launch on February 10.
Long before the fondue pot or caquelon is placed on the rechaud or table top burner, a fragrant aroma almost like bacon triggers your appetite. The Scamorza cheese makes its presence felt even before its placed on the table. The Scamorza Fondue (P 1,100 served with fresh apples and fresh baked homemade bread/P 1,400 with two glasses of wine) is not your usual Swiss fondue with Gruyere or Emmenthal, but the aroma is just so enticing, you're just about ready to spear a piece of bread with the long fondue fork and dive right in...
Old Swiss Inn's server then adds chopped tomatoes to the gently simmering Scamorza cheese. The soft yet chewy and stringy Scamorza is a popular Italian cheese with excellent melting qualities often used for baking or cooked on griddles. Old Swiss Inn just found another tasty way with Scamorza cheese with its signature fondue. And it works.
Tradition includes a set of protocol when properly enjoying fondue, as well as some interesting customs. It's said that when a man drops a piece of bread on the fondue pot, he is obligated to buy a round of drinks. Very carefully, I swirl the piece of bread around the simmering Scamorza cheese and gently lift it up... 
Tradition also dictates that the long fork be placed on your plate first, but maybe it's the bold and intense aroma or the sight of oozing cheese, I go for a quick bite instead.
And almost immediately, the sharpness of the cheese drapes the palate with creamy notes followed by smoky hints. It's that combination of rich and creamy with bold and smoky layers of flavors that sets the Scamorza Fondue apart from their popular Waatlander and Walliser Cheese Fondues. And it's a refreshing new flavor experience reflecting Old Swiss Inn's contemporary attitude where tradition and innovation play side-by-side as it enters its 73rd year of continuous operations.
The addition of tomatoes infuse a refreshing tartness to the simmering cheese, tempering its richness while complementing the other. Time for another swirl and dip.
The sweet apples also pair well with the creamy, smoky and mildly salty Scamorza cheese for contrasting yet delicately balanced flavors. My key take-away with the new Scamorza Cheese Fondue? It's refreshingly different, with richly layered flavors that's almost savory with its applewood smoked hints. It's as if bacon was added, but it's Scamorza cheese doing all the work. I'll definitely go for this come February 10. It's a welcome addition to Old Swiss Inn's menu alongside its sumptuous ribeye and Angus steaks.
Then, there's Old Swiss Inn's classic all-time favorites. Old Swiss Inn's signature Fresh Corned Beef (P 690) with fork-tender corned beef brisket brined in-house is an old childhood favorite, served with sauteed cabbage and boiled potatoes...
...and it still tastes as good as the first time I tried it. The beef just almost melts in your mouth, releasing its briny richness and intensified even more with a bit of horseradish. Just perfect.
The equally popular Gnagi (P 860) is the Swiss version of the local crispy pata, with cured pork knuckles served either boiled or fried, with a side of sauerkraut and boiled potatoes, and another one of my personal favorites at Old Swiss Inn.
Tender and juicy pork capped with a lightly crisp layer of crackling, perfect with a dab of spicy mustard and sour sauerkraut.
After a sumptuous meal with Old Swiss Inn's signature favorites and newest cheese fondue offering, it's time for dessert...
You just know something indulgent is about to be served when a platter of marshmallows, cake, fresh apples, bananas, and mangoes lands on your table...
Old Swiss Inn's indulgent Classic Chocolate Fondue (P 650) is made with 100% Swiss chocolate, specifically the honey and almond nougat Toblerone. Diners can choose from Toblerone's Milk, Dark or White Chocolate for that perfect sweet ending at Old Swiss Inn.
A sinful dip...
...and a decadent twirl, our feast at Old Swiss Inn ends with an indulgent exclamation point.
But my thoughts go back to the new Scamorza Fondue...
...and I can't wait for its formal inclusion on Old Swiss Inn's menu come February 10. For its countless loyal diners spanning generations to a new batch of fondue lovers, it's time to revisit Old Swiss Inn...
Old Swiss Inn is located at Somerset Olympia Building along Makati Avenue beside The Peninsula Manila, Makati or call 818-8251 for inquiries and more information.
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