Kamil Perry
Swiss cheese fondue is a decadent dish that is perfect for sharing with friends and family during the colder months. It is traditionally made with a blend of two different kinds of firm, mountain-style cheeses, such as Gruyere, Emmentaler, and Appenzeller, melted with white wine. The best wine for cheese fondue is a dry, high-acid white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The fondue is served with cubed bread, steamed or roasted Brussels sprouts, small boiled potatoes, pieces of sausage, broccoli, cauliflower, apples, or pears for dipping.
| Characteristics | Values |
|---|---|
| Cheese | Swiss cheese, Gruyère, Emmentaler, Vacherin Fribourgeois, Raclette, Fontina, Gouda, Comté, Cheddar, Parmesan, Bergkäse, Appenzeller |
| Wine | Dry white wine, such as Sauvignon Blanc, Pinot Gris, Riesling, Gewürztraminer, Chardonnay |
| Other ingredients | Cornstarch, lemon juice, kirsch, garlic, mustard, herbs, nutmeg, salt, beef broth, bread, meat, potatoes, apples, pears, vegetables, pretzels, croutons, breadsticks, salami, sausage, broccoli, cauliflower, Brussels sprouts |
| Equipment | Fondue pot, portable stove, long-stemmed forks |
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What You'll Learn
- Use a mix of traditional, firm mountain-style Swiss cheeses
- Prepare your ingredients by shredding cheese and cutting dippers into bite-sized pieces
- Combine cheese, starch, wine, and seasonings in a fondue pot over moderate heat
- Stir continuously and wait for each addition to melt before adding more cheese
- Serve immediately with dippers like bread, potatoes, apples, and salami
Use a mix of traditional, firm mountain-style Swiss cheeses
For a traditional Swiss cheese fondue, a mix of firm mountain-style Swiss cheeses is best. The most common Swiss cheese fondues are made using a simple simple "half and half" ratio of shredded Gruyère and Emmentaler cheese, melted with white wine. However, you can also use other Swiss cheeses such as Vacherin Fribourgeois, Appenzeller, Raclette, and Greyerzer (Gruyère).
When making Swiss cheese fondue, it is important to use good-quality, aged cheeses that are a bit harder, such as aged Gruyère or aged Gouda. You can also add some younger cheeses like Emmentaler or young Gouda, or even Raclette cheese. If you're looking for a more rustic fondue, you can use a shredded Swiss and Gruyère cheese mix as a base and add in a couple of more rustic cheeses like Comté or an aged mountain cheese.
To ensure that your Swiss cheese fondue melts evenly without any lumps, it is best to grate the cheese yourself instead of buying pre-grated cheese. You can use a handheld box grater or a food processor with a grater blade to grate the cheese. Once you have grated all the cheese, coat it with cornstarch to help prevent the fondue from clumping.
After you have coated the cheese with cornstarch, you can start heating the wine in your fondue pot. A dry white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay, is best for Swiss cheese fondue as it helps cut the richness of the cheese and keeps the fondue smooth. Once the wine is simmering, slowly add the cheese in small handfuls, whisking and melting each addition before adding more cheese.
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Prepare your ingredients by shredding cheese and cutting dippers into bite-sized pieces
To prepare the ingredients for a Swiss cheese fondue, you'll need to shred the cheese and cut the dippers into bite-sized pieces.
Start by purchasing a block of cheese and shredding it at home. Grated cheese often contains added cellulose, so shredding your own will ensure a better result. You'll need about 200g (7oz) of cheese per person. For a traditional Swiss fondue, use a combination of two different kinds of cheese, such as Gruyère, Emmentaler, Appenzeller, Vacherin Fribourgeois, Raclette, or Comté. If you're looking for a quicker melt and a smooth fondue, grate the cheese instead of chopping it.
Once you have your shredded cheese, coat it thoroughly with cornstarch to prevent the fondue from clumping. You can also add a splash of lemon juice to the mixture to increase the acidity.
Next, prepare your dippers. Traditional Swiss fondue is served with cubed bread, but you can also get creative with your dippers. Try steamed or roasted Brussels sprouts, small boiled potatoes, pieces of sausage, broccoli, cauliflower, apples, or pears. Cut these ingredients into bite-sized pieces to make dipping easier.
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Combine cheese, starch, wine, and seasonings in a fondue pot over moderate heat
To prepare Swiss cheese fondue, you'll need a mix of cheeses, starch, wine, and seasonings. The traditional Swiss cheese fondue uses a blend of two kinds of cheese, depending on the region of Switzerland: Gruyère and Emmentaler, with other varieties including Appenzeller, Raclette, Vacherin Fribourgeois, and more.
For the starch, corn or potato starch is used to prevent the cheese from splitting, though it is not traditional. For the wine, a dry white wine is best, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine helps to cut through the richness of the cheese. You can also add a splash of lemon juice for more acid.
Now, let's get into the details of combining these ingredients in a fondue pot over moderate heat:
First, rub the inside of your fondue pot with a garlic clove. You can then mince the garlic and leave it in the pot or discard it, depending on your preference. Next, you'll want to grate your chosen cheeses. It's important to grate the cheese yourself at home, as pre-grated cheese often has cellulose added to it. Add the grated cheese to the pot a little at a time, mixing after each addition until the cheese is melted. This slow process ensures a smooth fondue. You can also thoroughly coat the shredded cheese with cornstarch before adding it to the pot to prevent clumping.
Once you've added all the cheese, pour in the wine and continue to cook over moderate heat, stirring occasionally. You can also add some lemon juice at this stage for extra acid. Keep cooking and stirring until the mixture is smooth and the cheeses are fully melted.
Finally, add your chosen seasonings. A splash of kirsch or cherry brandy is a popular choice, adding a subtle fruity note to the fondue. You can also add a swirl of mustard or a spoonful of toasted spices.
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Stir continuously and wait for each addition to melt before adding more cheese
To make a classic Swiss cheese fondue, you'll need a mix of traditional, firm mountain-style cheeses. The most common Swiss cheese fondues are made using a simple ''half & half' ratio of shredded Gruyère and Emmentaler cheese, melted with white wine. However, you can also add other Swiss cheeses like Vacherin Fribourgeois, Appenzeller, Raclette, and more.
When it comes to preparing the fondue, it's important to add the cheese slowly and in small amounts. Stir continuously and wait for each addition to melt before adding more cheese. This ensures a smooth and lump-free fondue. Adding all the cheese at once can result in a lumpy consistency.
To enhance the flavour and texture of the fondue, there are a few additional steps you can take. Firstly, grate the cheese instead of chopping it. Grated cheese melts faster and more evenly. Secondly, coat the shredded cheese with cornstarch before adding it to the pot. This will help prevent clumping and keep the fondue smooth.
While the cheese is melting, you can prepare your dippers. Fondue is traditionally served with cubed bread, specifically crusty sourdough or Tuscan bread. However, you can also get creative with your dippers and include steamed or roasted Brussels sprouts, small boiled potatoes, pieces of sausage, broccoli, cauliflower, apples, or pears.
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Serve immediately with dippers like bread, potatoes, apples, and salami
Once your fondue is ready, it's time to serve it with some delicious dippers! The traditional Swiss way is to use chunks of bread—either cubed or torn into large pieces. You can use any type of bread you like, but a crusty sourdough or Tuscan bread works particularly well. For a more authentic experience, rub the inside of the fondue pot with garlic before adding the cheese. This will give your fondue a subtle hint of garlic flavour.
If you want to get creative with your dippers, there are plenty of other options to explore. Potatoes are a great choice—try steamed or roasted baby potatoes, or even potato wedges. Apples are another classic dipper, and they pair perfectly with the cheesy fondue. Other raw fruits like pears and grapes can also be used. If you're looking for something savoury, salami, sausage, or other cured meats are a perfect match for the creamy cheese.
For a more substantial meal, serve your fondue with a simple green salad on the side. And don't forget to provide plenty of napkins and plates for your guests! Fondue can be a messy business, but that's all part of the fun.
When it comes to eating fondue, there are some fun traditions to keep in mind. In some cultures, if you drop your dipper into the pot, you might have to pay a penalty, like buying a round of drinks or cleaning up after the meal. So be careful when you're dipping! And at the end of the meal, don't forget to scrape the crusty cheese from the bottom of the pot—it's a delicious reward for a fondue well done.
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Frequently asked questions
You will need cheese, wine, and a few other ingredients. The cheese should be semi-hard and a mix of mostly aged cheeses with some younger cheeses. Traditional Swiss cheese fondue uses Gruyère and Emmentaler, but you can also use Gouda, Raclette, Vacherin Fribourgeois, Appenzeller, Fontina, or Comté. For the wine, use a dry white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You will also need cornstarch, lemon juice, and garlic.
First, shred the cheese and coat it with cornstarch. Rub the inside of your fondue pot with garlic. Heat the wine in the pot and slowly add the cheese, mixing after each addition until it is melted. Finish with a splash of lemon juice and kirsch or another liqueur. Serve with cubed bread, meat, potatoes, sliced fruit, or vegetables for dipping.
You will need a fondue pot, which is traditionally made of ceramic, and a portable stove or warmer to keep the fondue hot at the table. You can also use a regular pot and heat the fondue on your stove before transferring it to a warmer. Fondue forks, which are long-stemmed, are useful for dipping, but regular forks can also be used.
