Cheese Fondue

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Silky smooth Cheese Fondue using traditional Swiss cheese, local white wine and Kirsch, this incredible supper, served with a range of dipping ingredients, is Swiss and skiing comfort food at its best.

As Andrew is allergic to cheese, this is not a dish we eat often over here. However, he is not coming until tomorrow, Charlotte and Harry are here now and we are having a cheese fest!

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Quick to prepare and easy to make, this traditional mountain dish can be served with a range of different dipping ingredients. If you order it in a restaurant in this area of Switzerland, it will more than likely be served with chunks of bread. Other popular ingredients include new potatoes, sliced apple and gherkins. I’ve also served mine with some steamed cauliflower, slices of sausage, pickled onions and some salami. Some of these may not be traditional, but my gosh, they are good! Steamed broccoli, panfried mushrooms and sliced pear are also delicious.

Helvetic Kitchen

This is yet another recipe from my ‘go-to’ wonderful Swiss website called Helvetic Kitchen. Set up by Andie, a Swiss-Canadian living in Switzerland, she shares a host of delicious Swiss and alpine recipes. This is her recipe: to see her post for this recipe, see here. You should take a look at her site, it is a real gem.

What should you drink with Cheese Fondue?

I have always understood that you should not drink cold drinks with Cheese Fondue and as such, we tend to opt for red wine. However, Andie says that traditionally black tea and white wine are served, as the warm tea balances the cold temperature of the wine. Note to self – try this next time!

What should I do it my fondue splits?

Your fondue should be smooth and creamy. If your fondue splits completely, you can bring it back together by adding a ½ tablespoon cornflour with ½ tablespoon lemon juice and ½ tablespoon white wine. Add to the fondue and cook gently until it has come back together. Mine split ever so slightly as you can see, but I didn’t need to do this. You should always stir well each time you stir, and this worked wonderfully.

How to make Swiss Cheese Fondue

Collect all your ingredients together:

• garlic
• Gruyere cheese
• Vacherin Fribourgeois or Emmental cheese
• dry white wine, I used Fendant, a wine local to our area
• lemon juice
• Kirsch – – or extra wine
• cornflour
• nutmeg,
• freshly ground black pepper

How to make this wonderful, traditional dish:

1. Grate both cheeses.
2. Mix the cornflour and Kirsch together until smooth.
3. Halve the garlic and rub around the caquelon or your saucepan, discard.
4. Add the cheese, wine and lemon juice and cook slowly on the hob, over a medium to low heat, stirring constantly until the cheese starts to melt.
5. Add the Kirsch and cornflour mix and continue to cook, stirring, until smooth.
6. Add the nutmeg and pepper and stir to mix.
7. Transfer to your fondue stand and serve immediately with your choice from:
   • chunks of bread
   • cooked new potatoes
   • sliced apple or pear
   • pickles
   • cooked cauliflower and/or broccoli
   • cold meats such as salami, slices of sausage
   • panfried mushrooms
8. Remember to stir the fondue as you dip. Also, it is important to remember that it should be gently warmed only and not allowed to bubble away.

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Made this recipe?

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