This traditional Swiss peasant dish was originally created to use up ends of cheese and bread and evolved to become the height of sophistication in the 70’s. This classic recipe uses a combination of well ripened cheese and high acid white wine. Traditionalists serve white wine, kirsch or herbal tea only for drinks as Swiss lore states that any other drink will cause the melted cheese to coagulate in the stomach!
How the right ingredients make the smoothest fondue:
- Aging cheese produces enzymes that facilitate melting.
- Acidic and fruity wines react with the cheese proteins to create a smooth melting consistency.
- Adding cornflour to the wine ensures an extra smooth finish especially if catering for a crowd – but is frowned upon by purists.
Tips to serving the perfect fondue:
- Do not overcook or it will get stringy – stir for no more than ten minutes.
- Skewer bread with forks and dip into fondue with a figure of 8 formation to keep the smooth consistency.
- As you consume the fondue, reduce the heat if possible.
- Swissmar Biel Fondue Set 11pc Copper or any other fondue set
- Measuring cups and spoons
- Bread knife and board
- 2 loaves dried crusty French bread or baguettes
- 1 garlic clove
- 500g Gruyère cheese, coarsely grated
- 250g Emmentaler cheese, coarsely grated
- 1 c dry white wine (Sauvignon Blanc, Albarino, Chardonnay)
- 1 Tbsp cornflour
- 4 Tbsp Kirschwasser (cherry liqueur)
- Freshly ground white pepper
- Freshly grated nutmeg (optional)
- Cut the bread into bite-size cubes, each with a bit of crust attached.
- Peel and cut the garlic in half and rub the inside surface of your fondue pot. Discard garlic.
- Combine cornflour and Kirschwasser together to form a paste.
- Add cheese and wine to your fondue pot and stir over a medium simmer until melted to a smooth liquid.
- Add the cornflour and Kirschwasser paste to the pot and simmer a further 2 minutes.
- Add pepper and nutmeg (optional) to taste.
- Transfer the pot carefully onto a fondue burner to keep warm and serve immediately.
Serve fresh pineapple for dessert. The enzymes in the acidic fruit help you digest the cheese and bread. Find variations on the classic fondue recipe in the Swissmar recipe book, including sweet fondues.