Kaklon
Created by Fabienne. Inspired by Marc. Born from their travels.
The idea
Fabienne
Founder
🌍 Because true travel isn’t about going far away.
It’s about sharing what you have, right where you are.
Fabienne, a Swiss entrepreneur, has always traveled with two things in her bag :
A Swiss cheese fondue. And chocolate.
Since 2002, she has shared her life—and her travels—with Marc. Together, they have explored the Nordic countries, both in summer and winter. Always following the same ritual, they pack in their luggage :
👉 A fondue, which they eat—and share.
👉 10 bars of chocolate, which they distribute—as they meet people.
A simple gesture. A human moment. A connection.
One day, Fabienne asked herself :
“What if I could go further? Build a bridge between Switzerland and these countries that I love ?”
An epicurean at heart, she thought about what has always brought them together :
The products, the snowy winters, the moments of warm sharing.
She thought back to their travels. To those moments when melted cheese became a language. When chocolate became a smile. When strangers became friends.
And Kaklon was born.
Not a product. Not a brand.
A project.
An intention.
A bridge—between Switzerland and the Nordic countries—built with flavors, encounters, and a fondue pot.
Second-hand,
first-rate quality.
History of Swiss fondue
Swiss fondue is a traditional dish that is emblematic of Switzerland, particularly associated with Alpine culture and winter. It consists of a mixture of melted cheeses (usually with a base of Gruyère), seasoned with white wine, garlic, and sometimes kirsch, served in a cast iron or ceramic pot called a “caquelon.”
Origin of fondue
The origins of fondue and the fondue pot date back to the 18th century, mainly in the Swiss Alpine regions (particularly in the cantons of Vaud, Fribourg, and Neuchâtel in French-speaking Switzerland). At the time, farmers used leftover dry or stale cheese, which they melted with wine to make it edible. This dish allowed them to avoid waste and keep warm in winter.
The word “fondue” comes from the French word “fondre,” referring to the melting of cheese. The term first appeared in a French dictionary in 1735, but it was in Switzerland that it became a national dish.
The fondue pot
The “caquelon” is a cast iron or ceramic pot, often decorated with traditional motifs, used to melt cheese. It is placed on an alcohol or gas burner, which keeps the fondue at the ideal temperature throughout the meal. The “caquelon” is accompanied by long fondue forks, which are used to dip pieces of bread (usually rye bread or country bread).
Popularization
Fondue experienced a real boom after World War II, thanks in particular to the Swiss tourism promotion campaign. It has become a symbol of conviviality and national unity, shared between the country’s German-speaking, French-speaking, and Italian-speaking communities.
Today, Swiss fondue is a festive dish, often eaten with family or friends, and remains a staple of Swiss cuisine.
From Switzerland
to Scandinavia.
Our shared traditions and values
We gather around the fondue pot.
Independence
Sharing a culture of non-interference and autonomy.
Respect for the environment
Strong commitment to sustainability, biodiversity, and clean energy.
Outdoor living and connection to nature
Nature worship, outdoor physical activity, even in winter.
Simplicity and minimalism
Preference for practicality, understated aesthetics, and the absence of superfluous elements.
Seasonal culinary traditions
Promotion of regional products, seasonal cuisine, conviviality around meals.
Local festivals and traditions
Celebration of the seasons and local traditions, often connected to nature.