The special – and sacred – ingredients that make fondue unique are white wine, garlic, kirsch and Gruyère cheese. The magical thing about fondue is that you can mix and blend tastes until you have your own unique flavor.
Ingredients for 4 persons:
800g of your favorite mature cheese, grated or thinly sliced
1 clove of garlic cut in half
4 teaspoons of corn starch
350 ml white wine
1 small glass of kirsch
Freshly ground pepper
Freshly grated nutmeg
1. Prepare your fondue dish by rubbing it with a clove of garlic. This imparts a slight garlic note to your fondue.
2. Mix the Gruyère AOP with the corn starch in the fondue dish
3. Add in the white wine
4. Heat up the cheese and stir in form of an eight - don't boil the cheese
5. Add in the kirsch, and stir
6. Season with pepper and nutmeg to your taste, and serve
You can choose one of the classic fondue cheeses: Gruyère, Vacherin Appenzell or Sbrinz.
Gruyère: One of the classical fondue cheese mixtures is Gruyère. Make sure to pick different varieties of maturity.
Vacherin: The Vacherin cheese is famous for its strong taste - therefore it gets mixed often with the Gruyère cheese (this results the classical Fondue moité-moité)
Appenzell: You can blend Gruyère with Appenzell cheese for a smooth fondue.
Sbrinz: If you prefer Sbrinz, you can also mix it with Gruyère for a special treat.
Traditional Swiss fondue is often served with a variety of breads, cut into small cubes, fresh pear, steamed potatoes and pickled vegetables. You can also serve a salad or lightly steamed vegetables for a (slightly) healthier version.
You'll also want a lovely Swiss wine to pair with this meal. Chasselas is always a good choice.