Traditional Swiss Fondue Recipes

AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)

Steps:

• The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
• In a medium sized bowl, combine the three cheeses and toss with the flour.
• Rub the inside of the fondue pot with the garlic halves.
• Add the wine and heat over medium heat until hot, but not boiling.
• Stir in lemon juice and kirsch.
• Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
• Remove the pot from the heat and place over an alcohol safety burner on the table.
• Adjust the burner flame so the fondue continues to bubble gently.
• Serve with plenty of crusty bread cubes.

SWISS FONDUE

Steps:

• Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
• Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.

SWISS FONDUE

Steps:

• Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
• Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
• Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

TRADITIONAL SWISS FONDUE

Steps:

• Cut the garlic clove, then rub it all inside of the fondue pot. Pour in the wine and lemon juice, and place over the lit burner. Gradually add the cheese, stirring throughout until completely melted.
• When the cheese has melted and begins to bubble, blend the cornstarch with the kirsch and stir into the pot. Cook, stirring, for 2 to 3 minutes. Add remaining ingredients to taste.

CLASSIC CHEESE FONDUE

Steps:

• Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.
• Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments. (See variations below)

AUTHENTIC SWISS CHEESE FONDUE

Steps:

• Leave the garlic cloves whole and warm together with the white wine in a large heavy cast iron saucepan or cheese fondue pan. Do not boil.
• Grate the cheese and sprinkle with the flour. Mix it well and add to the pan.
• Stir well until the cheese is melted.
• Mix the kirsch with the bicarbonate of soda and add to the cheese at the end of cooking.
• Serve with crusty baguette sliced into 3cm slices and quartered. Keep the pan on a low heat to ensure the cheese remains melted. Don't drink beer with fondue!

SIMPLE SWISS CHEESE FONDUE

Steps:

• In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.

CHEESE FONDUE

Steps:

• Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
• Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
• Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
• What to dip:
• •Cubes of French bread
• •Cubes of apple and pear
• •Roasted potatoes
• •Julienned raw red bell pepper
• •Blanched broccoli florets
• What to drink:
• •Dry white wine such as dry Riesling or Sancerre
• •German lager or Saison-style ale
• •Farmhouse cider
• •Fino Sherry