Kamil Perry
Fondue is a Swiss dish of melted cheese and wine served in a communal pot and eaten by dipping bread, vegetables, or other foods into the cheese using long-stemmed forks. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish. The Swiss Cheese Union popularized fondue as a Swiss national dish in the 1930s as a way of increasing cheese consumption. The best cheeses for a classic Swiss fondue are a mix of traditional, firm mountain-style cheeses such as Gruyere, Swiss cheese, Emmentaler, Raclette, Vacherin Fribourgeois, and Appenzeller.
| Characteristics | Values |
|---|---|
| Cheese used | Gruyère, Swiss cheese, Emmentaler, Vacherin Fribourgeois, Appenzeller, Raclette, Fontina, Gouda, Beaufort, Abondance, Comté, Saint-Nectaire, Cantal, Fourme d'Ambert, Raclette |
| Other ingredients | Wine, cornstarch, lemon juice, kirsch, garlic, mustard, herbs, spices, nutmeg, salt, beef broth, flour |
| Accompaniments | Bread, potatoes, apples, pears, cornichons, pickled onions, salami, meat, speck, prosciutto, gherkins, tomatoes, vegetables, pretzels, breadsticks, croutons, meat, chocolate, fruit, cake |
| Pot | Caquelon, cast iron pot, electric fondue pot |
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What You'll Learn
Gruyère, Swiss, and gouda are the best cheeses for Swiss fondue
Swiss fondue is a decadent dish that originated as a way to feed families inexpensively in Switzerland. It became so popular that it was named the national dish of Switzerland in the 1930s. The dish consists of melted cheese and wine served in a communal pot, with various foods dipped into it. The best cheeses for Swiss fondue are Gruyère, Swiss, and gouda.
Gruyère is a rich and valuable cheese that is commonly used in Swiss fondue. It has a creamy, buttery texture and melts smoothly, making it an ideal choice for the dish. In addition, its strong flavour pairs well with other cheeses used in Swiss fondue, such as Swiss and gouda.
Swiss cheese, also known as Emmentaler, is another excellent choice for Swiss fondue. It is a traditional, firm mountain-style cheese that blends well with other cheeses. Swiss cheese has a mild, nutty flavour and a slightly sweet taste, which complements the other ingredients in the fondue.
Gouda is a semi-soft cheese that is also well-suited for Swiss fondue. It has a creamy texture and a mild, buttery flavour, which adds a complex taste to the fondue. When combined with Gruyère and Swiss cheeses, gouda creates a lush and harmonious flavour profile.
Other cheeses that can be used in Swiss fondue include fontina, Emmental, and raclette. However, the combination of Gruyère, Swiss, and gouda is particularly exceptional, as these cheeses create a well-rounded and delectable fondue that is sure to impress.
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Emmental is also a popular choice
The key to a smooth fondue is to grate the cheese instead of chopping it, as grated cheese melts faster and more evenly. Cornstarch or other starches can also be added to stabilise the mixture and prevent clumping. A dry white wine, such as Sauvignon Blanc, dry Riesling, or Pinot Grigio, is typically used in Swiss fondue as its acidity helps to liquify the cheese and blend the melted cheese together.
To prepare the fondue, the pot is first rubbed with a garlic clove, and then the wine is added and heated with cornstarch before the grated cheese is added and gently stirred until melted. This simple dish, when paired with cubed bread, boiled potatoes, sliced apples, and other dipping options, makes for a delightful meal, perfect for sharing with friends and family.
Emmental is a versatile cheese that can be used in various recipes, and its inclusion in Swiss fondue adds to its rich, creamy texture and flavour, making it a popular choice for those seeking an authentic Swiss culinary experience.
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For quicker melting, grate the cheese
Swiss fondue is a decadent dish of melted cheese and wine, served in a communal pot. The traditional Swiss fondue cheese is Gruyère, which is often blended with other Swiss cheeses like Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette, depending on the region and personal preference.
When making Swiss fondue, it is important to grate the cheese for quicker melting. Grated cheese melts faster than cheese in blocks or slices. The process of grating increases the surface area of the cheese, exposing more of it to heat and facilitating faster melting. This is especially useful for cheeses like Gruyère, which is a hard cheese that can take longer to melt.
To grate cheese for Swiss fondue, start by choosing a block of cheese and grabbing a grater. There are different types of graters available, and the choice depends on the desired size of the grated cheese. A fine grater will result in smaller shreds of cheese, while a coarse grater will produce larger shreds. Hold the grater firmly with one hand and the block of cheese with the other. Carefully move the cheese back and forth across the grater, being mindful not to grate your fingers as you get towards the end of the block.
Once you have grated the desired amount of cheese, you can assemble your fondue. Combine the grated cheese with wine, cornstarch, and lemon juice in a fondue pot. Cook over moderate heat, stirring occasionally, until the cheese begins to melt. The cornstarch helps stabilize and thicken the mixture, while the wine can be added to adjust the viscosity of the fondue to your liking.
By grating the cheese before adding it to the fondue pot, you ensure that the cheese melts quickly and evenly, resulting in a smooth and creamy Swiss fondue. This technique is essential for achieving the perfect consistency and making the most of the delicious blend of Swiss cheeses.
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A dry white wine is best to liquify the cheese
Swiss fondue is a blend of cheeses, wine, and seasoning. The cheese used in Swiss fondue is traditionally a mix of firm, mountain-style cheeses such as Gruyère, Emmental, and Appenzeller. Other good choices include Gouda, Fontina, and Raclette. For a classic Swiss cheese fondue, a mix of traditional, firm mountain-style cheeses is best.
The first known recipe for modern cheese fondue, with cheese and wine but no eggs, was published in 1875 and was presented as a Swiss national dish. Fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way of increasing cheese consumption.
Swiss fondue is a simple meal best enjoyed with friends and makes a fun appetizer or meal. It is traditionally served with cubed bread, boiled baby potatoes, sliced apples, and dried meat.
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A splash of lemon juice can add acidity
Swiss fondue is a decadent dish that originated in Switzerland as a way to feed families inexpensively. It became so popular that it was named the national dish of Switzerland in the 1930s. The traditional Swiss fondue is made with a blend of cheeses, wine, and seasonings. While there are many variations, the most common cheeses used in Swiss fondue are Gruyère and Emmentaler. Other cheeses that can be used include Vacherin Fribourgeois, Appenzeller, Raclette, Fontina, Gouda, and Swiss cheese.
The process of making Swiss fondue is simple yet careful. The traditional fondue pot, called a caquelon, is rubbed with a garlic clove. Then, wine is added and heated with cornstarch before grated cheese is slowly incorporated and gently stirred until melted. The slow addition of cheese ensures a smooth and creamy fondue without lumps. Additional wine can be added if the fondue becomes too thick.
To complete the Swiss fondue experience, a variety of dipping options are typically offered. Cubed bread, boiled potatoes, sliced apples, and pickled vegetables are classic accompaniments. Meats such as salami, speck, or prosciutto can also be served on the side. The social aspect of fondue, where everyone gathers around a communal pot, adds to its appeal.
Swiss fondue has become a symbol of Swiss unity and is often associated with mountain life and winter sports. It is a simple yet indulgent dish that is perfect for sharing with friends and family on chilly winter nights.
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Frequently asked questions
Swiss fondue traditionally uses a blend of firm, mountain-style cheeses. The most common combination is shredded Gruyère and Emmentaler, but other popular choices include Raclette, Vacherin Fribourgeois, Appenzeller, Gouda, and Fontina.
Swiss fondue is served with cubed French or Italian bread, boiled baby potatoes, sliced apples, sour gherkins, cornichons, pickled onions, cherry tomatoes, dried meat, and cured meat.
To make Swiss fondue, rub the inside of a cheese fondue pot with a garlic clove. Combine grated cheese with wine, cornstarch, and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheese is melted. You can finish it with a splash of kirsch.
