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Nutty Gruyère is de rigueur for a classic Swiss fondue. We like andouille or chicken and apple sausage, too.
- 8 ounces kielbasa sausage, cut on diagonal into 1/2-inch-thick slices
- 4 cups coarsely grated Gruyère cheese (about 1 pound)
- 1 tablespoon plus 2 teaspoons cornstarch
- 1 tablespoon apple cider vinegar
- 2 tablespoons Calvados, applejack brandy, or poire Williams (clear pear brandy)
- 1 Granny Smith apples, cored, cut into 1/2-inch-thick slices
- 1 baguette, cut into 3/4-inch cubes
Preheat oven to 300°F. Heat heavy large skillet over high heat. Add kielbasa slices and sauté until browned on both sides, 2 to 3 minutes. Transfer to baking sheet and place in oven to keep warm.
Toss cheese and cornstarch in large bowl to coat. Bring hard cider and vinegar just to simmer in medium saucepan over medium heat. Reduce heat to medium low (mixture should be barely simmering). Add a handful of cheese to simmering cider mixture. Stir until cheese is melted. Add remaining cheese 1 handful at a time, stirring until melted between additions. Increase heat to medium and cook until fondue begins to bubble, stirring constantly. Stir in Calvados. Season to taste with pepper.
Transfer fondue to pot. Set fondue pot atop stand; light candle or canned heat burner. Arrange sausage slices, apple slices, and bread cubes in bowls alongside fondue pot.
Start your fondue in a saucepan on the stove—not in the fondue pot. If the mixture seems a little lumpy, keep stirring and turn up the heat a bit.
Fondue Champion Tells All
I did not thinkI had much to learn about fondue until I spoke to Joe Salonia, a FonDuel champion. This friendly annual competition among people in the cheese business—mostly retailers and distributors—is the Olympics of melted cheese, with the public invited to taste and judge the entries. FonDuel took a pandemic pause last year, but Salonia has earned first and second place finishes in the past. (The latter result, he assures me, was “very close.”) With Valentine’s Day looming, it seemed like a good time to get some tips from a master on a dish that’s meant to be shared.
Salonia is the U.S. sales rep for Gourmino, a Swiss cooperative that makes a range of exceptional cheeses, so he got mentored in fondue at the source.
“The biggest pointer was the lemon juice,” says Salonia. “It shortens the protein. You don’t want your fondue to imitate a Papa John’s commercial. You want it to twist and break, not be connected to 18 inches of stringy cheese.”
His winning recipe calls for four different cheeses, but not in equal proportions.
“I always put 25 percent Emmentaler in, no matter what,” says Salonia. Raclette contributes silkiness. Hornbacher —like Gruyère but more earthy—adds depth. If you want a funkier flavor, add some Appenzeller. Gruyère is never wrong.
“Gruyère is a workhorse,” says Salonia. “It’s like eating four cheeses at once. If you had to make fondue with only Gruyère, you’d be fine.”
Many Swiss are fans of the moitié-moitié fondue: equal parts Gruyère and Vacherin Fribourgeois, a robust washed-rind cheese that smells like roasted peanuts. Vacherin Fribourgeois melts well at low temperature—a plus for fondue—and some consider it essential. In fact, about 70 percent of the production ends up in fondue. The cheese is not easy to find where I live, but igourmet has it.
As for his method, Salonia sticks to tradition, with a couple of twists. He doesn’t rub the pot with garlic, convinced that it doesn’t contribute much. Instead, he grates the garlic into the liquid for a more pungent flavor. But the thing that most intrigued me about his winning formula is that he uses dry apple or pear cider instead of white wine. Nice touch.
Salonia is a former chef so he flexes his creativity with the accompaniments. One year, for FonDuel, he made toppings of caramelized brussels sprout powder and powdered pork rinds. “I really gave it my all,” he says, but he thinks the innovation may have cost him some votes.
For dipping, go for color, Salonia suggests: purple potatoes, golden beets, rainbow carrots. And to drink? “I love it with something bubbly,” he says. “Crémant, cava or a funky cider.”
Personally, I like my fondue with mixed peppercorns (pink, black and green) on top and I do garlic-smear the pot. As for the cheese, I’m not tied to Switzerland. Consider these options if you can’t find what Salonia recommends:
Central Coast Creamery Holey Cow
Cowgirl Creamery Wagon Wheel
Nicasio Valley San Geronimo
Roth Cellars Roth’s Private Reserve
Spring Brook Farm Tarentaise
Spring Brook Farm Reading
1. Prep Some Dipping Ingredients
For this recipe, we're suggesting sausage, apples, and bread for dipping—but you should feel free to slice up any produce, meat, or carbs your kids like for dipping. (Simple boiled potatoes are also great here!)
Slice a few apples into 1/2 inch slices. Then cut a baguette into 3/4-inch cubes. Apples will be a refreshing accompaniment to this cheese sauce, which includes apple cider and a bit of apple cider vinegar. And bread is just a classic. Fondue can kind of be a carb- and dairy-laden affair (and, yolo, it's the holidays!), but it's nice to get some protein in there to round things out a little bit nutritionally. So make some Kielbasa, Andouille, or chicken and apple sausages for dipping. First, cut your sausages on the diagonal into 1/2-inch-thick slices. Preheat your oven to 300°F. Heat a heavy large skillet over high heat. Add kielbasa slices and sauté them until they're browned on both sides, which should take 2 to 3 minutes. Transfer them to a baking sheet and place in the oven to keep warm.
II. Cheese Fondue Ingredients
A) The Cheese
And now for the clou du spectacle (meaning &ldquothe star of the show&rdquo), the cheese of course. There are many different types of cheese combinations that you can put together, depending on your personal preference.
The most popular varieties of fondue are:
B) Cooking Wine in the Fondue
Along with the cheese, the classic fondue recipe involves a lot of wine. If the cheesy mixture is too thick, it is usually wine that is added to dilute the pot.
Dry white wine from Apremont is preferred for the Savoyard fondue, while white Alsace wines such as Riesling can also be mixed in. You should plan for around 50 cl of wine for 1 kg of cheese (around 2/3 a bottle) for 4 people. Don&rsquot pour in all the wine in one shot, add around 1/2 bottle and mix in more as necessary if the cheese is too thick.
For additional flavor, add a couple of spoonsfuls of cognac into the fondue.
C) Cheese Fondue without alcohol
A fondue with wine might be great if you are sharing it on a romantic date with your honey bunny, but if you are dining en famille, it is not exactly the thing you can feed your underage children. The wine does not have sufficient time to cook off.
Instead of wine, you can the white wine with apple juice, vegetable broth, or a light grape juice. You can also use skim milk with a touch of garlic and nutmeg for extra flavor.
If you are looking to dilute the cheese fondue without wine, try adding a tablespoon of cornstarch with 2 teaspoons of water to the melted cheese.
Another option, if you like the idea of cheesy goodness without the wine, is the French/Swiss dish called the raclette. With lots of cheese, potatoes, and charcuterie, it is also a big winner on cold wintery evenings in the Alps.
D) What to dip in fondue
Cheese Fondue is usually eaten with bread, although fondue à la provençale with tomatoes sometimes is eaten with potatoes.
The typical bread that is used in France is the baguette, but you cat try different breads like pain de compagne or ciabatta.
Ideally, try to buy it the day before so that it can have time to stale and become hard. Cut the bread into small cubes that you can pierce with your fork and dip into the cheese fondue.
You can also include lightly boiled vegetables so that they are still crunchy such as broccoli or cauliflower to dip into the cheese. Basically, anything from a crudité platter will do.
- 1 cup white wine
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 7 ounces Gruyere cheese, cubed
- 7 ounces sharp Cheddar cheese, cubed
- 7 ounces Emmentaler cheese, cubed
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
A Fondness for Fondue
One of the first dinner parties I planned and executed on my own was a surprise birthday bash for a friend, featuring fondue for eight people. As we were all high school students in semi-rural Kentucky, the menu was neither exotic nor very challenging. But I had the right equipment at my fingertips: color-coded long handled fondue forks, a heavy pot suspended on metal frame set over a flickering Sterno container and ceramic fondue plates my parents had purchased in the 1960s sporting a deep red majolica print and divided sections.
I was relieved that everyone seemed to have a great time, and nothing caught fire that wasn’t supposed to. A few years later, I learned about the charming European custom of kissing the person on your right if you lost your morsel off the fondue fork into the pot. I wish I’d known that tidbit when I was planning seating for that high school party and planted myself to the right of a certain crush-worthy guy.
Since those halcyon days of big hair and acid-washed jeans, I’ve added a bit of variety to the menu: hearty bread, pickled veggies, charcuterie and subbing in unusual cheese combinations.
A lingering Christmas Eve fondue feast has become a family tradition since my kids were toddlers: They pitch in during the day to shred mountains of cheese and help assemble platters of dippable bites for later. After Christmas Eve Mass, we return home for a lazy and comforting meal that’s pretty much ready to go I enjoy a glass of wine while tending to the cheese melting, and we’re dipping our forks at the table in under half an hour. And when cooking for a crowd, I’m still a big believer that fondue may be the ultimate cocktail party food for facilitating conversation among guests, pre-calculated smooching aside.
Who Knew? All About Fondue
The Swiss get credit for creating fondue using local cheese mixed with wine or other spirits and dipping in seasonal vegetables and day-old bread. Like most dishes with peasant roots, it is as simple as it is hearty and divine. But there’s always room for error.
To get the scoop on optimal fondue results for any occasion, I checked in with one of Utah’s premiere cheese experts, Sheri Allen, whose long list of credentials includes being part of the first class of American Cheese Society sensory evaluators (and an ACS Certified Cheese Professional) and a member of the Guilde International des Fromagers. “Fondue is French for ‘melted,’ and classic fondue is made of Alpine-style cheeses melted with a dry white wine,” says Allen of the basics.
To take your fondue to the next level, she asserts that a good fondue requires the best cheese you can buy, traditionally Comté, Gruyère or Emmenthal. Picking a great cheese is just the foundation for fondue the sky is the limit for subbing in beer or cider instead of wine, or for adding spicy or herbaceous elements.
Cheesemonger Matt Caputo
Allen also recommends thinking outside the box when it comes to selecting cheese, saying of one unusual meal, “I had fondue at Androuet in London using a blend of seasonal cheeses in the autumn that included English cheddars such as Lincolnshire Poacher and Stilton blue cheese.” Bold flavors push the boundaries of what’s considered a typical fondue.
Both Allen and inaugural CCP class ACS member Matt Caputo, CEO of Caputo’s markets, also point to the long history of Italian cheese traditions. “Italians have fonduta,” says Caputo of the Alpine tradition from northern Italy. Although his family roots come from the deep southern part of Italy, he enjoys making fonduta at home. “We have made it served with grilled vegetables and cabbage. So good!”
When it comes to cheese, Caputo suggests being creative with the fondue pot
With the internet at our fingertips, it’s never been easier to source fondue recipes from a world of traditions as well as unique new combinations. Just keep in mind that making fondue is more of an experiment with ratios than a set recipe and go with the flow. Then cue up the 1960s lounge playlist, get the wine flowing and everyone will be dipping to that fondue groove in no time.
Cheese expert Allen and I compared tips for optimal fondue results.
Plan on about 7-8 ounces of cheese per person for a main course fondue.
To get good consistency, toss grated cheeses with cornstarch approximately 1 tablespoon of cornstarch for every half-pound of cheese (some recipes use flour instead).
A make-shift stovetop double boiler
Temperature control is crucial. Use a stovetop-safe pot specifically made for fondue, or a double boiler over simmering water and transfer the melted cheese to a ceramic fondue pot. You can skip the stovetop altogether by using an electric set-up. Allen’s pick: Cuisinart Fondue Pot.
Cuisinart electric fondue set
Rub the interior of the pot with the cut side of a garlic clove and discard it.
For each pound of cheese, add approximately one cup of wine, beer, hard cider or other spirit (or apple cider for a no-alcohol version) to the pot. Heat over medium-low until steaming, just below a simmer.
Turn the heat down to low and stir in the grated cheese a big handful at a time, completely melting between each new addition. Stir constantly to incorporate until all cheese is included.
Keep stirring until the cheese sauce is uniform, glossy and smooth.
Stir in about 1 tablespoon lemon juice and 1 tablespoon of kirsch or brandy per pound of cheese.
Optional seasoning: fresh-grated nutmeg, thyme, rosemary, cracked pepper.
Try using candles instead of Sterno for a controlled temperature
Once the fondue is prepared and ready to serve, it is important to keep it on very low heat. Watch the heat source! A Sterno may be too powerful for your pot, so use a diffusing plate to step down the heat or substitute a candle. Add more liquid (wine, cider, etc.) during service if the cheese gets too thick.
When you have finished the fondue, you will find a thin, golden, cheese crust called la religieuse (the nun) at the bottom of the pot. It resembles a tasty caramelized cheese crisp. A bonus treat for whoever’s doing cleanup!
Fondue geeks note: Some very traditional Swiss recipes call for adding all ingredients to the pot at once and letting them sit for over an hour to meld flavors before heating to melt everything together in one step.
Next Level Fondue: Entertaining a Crowd
For a larger dinner or cocktail party, set up stations for two kinds of cheese fondue, a bubbling copper pot of oil for meat fondue, another spot for miso broth or vegetable tempura for our vegan friends and, of course, chocolate fondue for dessert.
Set stacks of little tapas plates at each station for guests to help themselves. With fire involved, it’s just a matter of safety to stay away from paper products of any sort heavy cloth napkins are a must. The same goes for wardrobe choices: While caftans and droopy sleeves go beautifully with the party theme, they aren’t so attractive when covered with cheese. Or flames.
For meat fondue, specifically designed hot-oil fondue pots are available at vintage stores and online. When choosing meats, just remember that the hot oil will sear foods, but it won’t “cook” them through, so avoid pork and poultry unless in pre-cooked sausages. Use top-grade beef cuts you would eat rare/medium-rare (such as sirloin), trim well and pre-cut into 1-inch cubes. Add quick-cooking shrimp or scallops for a surf-and-turf station.
Chocolate fondue recipes abound, usually mixing melted chocolate with cream and brandy to make it smooth, served with fruit and firm pastry (such as pound cake) for dipping. Similar to preparing cheese fondue, using very low heat is crucial to avoid scorching. Chocolate expert Matt Caputo advises sourcing great raw materials: “Valrhona if you want something more classic (dark roast and vanilla) that won’t break the bank.” Or, use a more fruit-forward chocolate such as Utah-made Solstice, with several flavors available at Caputo’s in 2-pound bulk packs (his pick for fondue: Solstice Wasatch Blend).
Where’s the Cheese, Please?
Great cheese is all about flavor and character. The complexity of European Alpine cheeses, for example, comes from the milk of cows grazing on the rich grass, herbs and flowers of Alpine pastures. And if you’ve ever been to the Alps, you know that these sturdy cows are treated with reverent celebrity, decorated with flower crowns and elaborately painted bells.
Rockhill Creamery founder Pete Schropp
In northern Utah, Rockhill Creamery (563 S. State St., Richmond, 435-258-1278, RockhillCheese.com) makes Alpine-style cheeses from the milk of six Brown Swiss cows that are almost as pampered as their European cousins. “Happy cows make delicious milk,” Rockhill founder Pete Schropp explains. Co-owner Jennifer Hines uses the raw milk to hand-press wheels of their exceptional cheese. Many Swiss immigrants settled in Utah’s Cache Valley to replicate the climate and elevation of the Swiss Alps for cheese making for many years, local Gossner Foods was the largest Swiss cheese producer in the world.
Rockhill Creamery features Alpine-style cheeses
If a trip to the Alps (or even northern Utah) isn’t in your near future, we’re fortunate to have CCPs and knowledgeable cheesemongers happy to share their expertise all over the state. Here are suggestions for great fondue cheeses and where to find them.
Since 1993, Liberty Heights Fresh (1290 S. 1100 East, 801-583- 7374, LibertyHeightsFresh.com) has been a Utah standard for supporting exceptional cheeses and cheesemakers from all over the world, and owner Steven Rosenberg was one of local Rockhill Creamery’s earliest champions. LHF’s cheesemongers recommend:
Rockhill Wasatch Mountain, a raw whole milk cheese made in the style of Gruyère
For traditional fondue, Alpkäse, Gruyère and raclette cheeses
Classic Swiss fondue recipes call for moitié-moitié (half and half), equal parts Gruyère and vacherin. LHF cheesemonger Michelle Walker suggests Vacherin Fribourgeois.
Cheesemongers at Caputo’s Market (multiple locations, Caputos.com) can tailor selections to each customer’s tastes and budget. Some of Matt Caputo’s favorites include:
Traditional Italian fonduta that only uses one cheese, Aosta Fontina, with the rationale that a single cheese should be complex enough to be perfect.
Caputo likes to shake things up: “Some experts would crucify me for saying this, but I just find Emmenthal boring. King of the Dolomites serves as a mild yet rich Swiss flavor. Good price, good quality milk, and I think it is better for fondue.”
Caputo’s stocks a number of classic Gruyère options that can be pricey try mixing in a stellar French Comté for great fondue results at a lower price point.
Another bold pick: raclette. “This one gets a ton of TLC in our caves. It’s raw milk and carries serious umami for the price. Really hard to beat for fondue.”
Utah cheese expert Sheri Allen
Cheese expert Sheri Allen ([email protected]) conducts cheese education events all over the world and caters fondue parties around Utah. You’ll often find her behind an international selection of cheeses at Harmons Neighborhood Grocer (multiple locations, HarmonsGrocery.com). In fact, Harmons has an extensive cheese-education program, with the largest total number of CCP’s in the state.
For an easy pre-shredded option, “Harmons has housemade blends of fondue cheeses ready to add to liquid of choice which takes out the guesswork and labor,” Allen says. Also, she adds, “Fondue blends make a fantastic cheese sauce to pour over steamed vegetables, roasted new potatoes, and to eat with prosciutto and cornichon (pickles).”
Try Fontina Val D’Aosta from Italy instead of Emmenthal. Says Allen, “It’s a silky, sweet, nutty addition to the fondue.”
Allen is a fan of using Utah cheese in fondue, as well “Rockhill’s Wasatch Mountain is inspired by Gruyère, or use their Boo Boo Baby Swiss.” She also recommends using Beehive Cheese cheddars with equal parts Alpine-style cheese for a hearty cheddar fondue.
Recipe: Beehive Cheddar & Beer Fondue
Sheri Allen likes to take a local spin on a cheddar-based fondue, and, “Beehive Promontory, or Apple Walnut Smoked would give a beautiful smoky flavor,” to change things up. She suggests using equal parts cheddar and melty Alpine cheese, as in her adaptation of a recipe from Beehive Cheese Co.:
1/2 pound grated Barely Buzzed cheddar (rind and all)
1/2 pound grated Gruyère, Comté or Swiss cheese
Toss the grated cheese with 1 tablespoon cornstarch
1 tablespoon fresh thyme
1 cup dark beer such Uintah Brewing Baba Black Lager or Epic Brewing Imperial Stout
Heat the beer in the fondue pot to just steaming. Slowly stir in the cheese blend until smooth and thick. Turn down the heat and enjoy with cocktail smokies, corn chips, cubed ham, bread and apple wedges.
1. Finely chop white parts of scallions reserve green tops. Melt butter in medium saucepan. Add chopped scallions sauté 5 min. until soft.
2. Pour cider or wine into saucepan bring to a boil. Reduce heat to medium-low and keep cider at a simmer.
3. Toss cheese with flour until well coated. Add cheese mixture by handfuls, stirring until cheese is melted and smooth before adding more. (Thin with cider if mixture is too thick.) Stir in nutmeg and salt and pepper to taste.
4. Transfer mixture to fondue pot. Set pot over canned heat burner to keep warm.
5. Snip reserved green onion tops into small pieces and sprinkle on top, along with a little additional ground nutmeg. Serve with bread and apples for dipping.
French for “half-half”, this fondue name refers to the 50/50 blend of Gruyère AOP and Vacherin Fribourgeois AOP cheeses. This is the most popular recipe from the Fribourg region, and with good reason. The simplicity of cheese, garlic, white wine, and kirsch (cherry brandy) is goopy heaven in a bowl. A pinch of cayenne pepper adds a delightful layer of complexity. Moitié-Moitié is traditionally served with bread cubes and boiled potatoes.
Use this recipe straight from the Gruyère folks themselves. It will treat you right.
Making cheese fondue
Cheese fondue is a classic Swiss winter meal, especially when it is snowing outside. You can easily buy one of the “ready-to-heat” packages of fondue – they somehow just don’t taste the same as home made fondue. They ready-Fondue packets are perfect for on-the-go meals, like ice fishing, because it is simple to reheat, but not ideal if you are entertaining. Is it hard to make fondue? Not at all, it’s easy. I learned as a child, by watching how it is made. This recipe is for 3-4 people, and may not seem like a lot, but don’t forget that you are eating cheese and bread, which isn’t exactly light. You could substitute steamed vegetables for the bread, but that it seemingly somewhat unnatural. Besides which, fondue is not something you eat on a weekly basis (or at least you probably shouldn’t).
The classic recipe is for Fondue Neuchâtel.
300g Gruyère, grated
300g Emmental grated
300ml dry white wine
1 tbsp. corn starch
1-2 cloves garlic
1 small glass Kirsch (3 tbsp)
1 tbsp. lemon juice (optional)
Ground pepper, and nutmeg as desired
Cheese fondue is best made in a glazed ceramic pot what the (French) Swiss call a caquelon. This is heat-proof fondue pot with a handle – it can be made of clay, glazed ceramic, or enamelled cast iron. The first step in making fondue involves rubbing the garlic clove on the inside of the caquelon. I never could find out exactly why this is done, but it is tradition. Next add the wine and bring to a slow simmer. I tend to use a Pinot Grigio, but any good dry white will work. Some recipes call for the lemon juice to be added to the wine at the beginning in order to add some acidity to help break-up the cheese.
At a medium heat, add the cheese – a handful at a time – while stirring continuously in a figure-of-8 with a wooden spoon. Cook for 10-15 minutes until a smooth cream is formed. I often add the garlic from the first step during this stage, pushing it through a garlic press. After 15 minutes, a smooth emulsion should be formed. It’s often the case that this doesn’t happen, and the fondue separates (as shown in the picture below). This is where the corn starch comes into play to help form a cohesive emulsion.
Pressing garlic, and the fondue after 15 minutes of cooking
To thicken the fondue, add the corn starch which has been mixed with the kirsch to form a slurry. Simmer the fondue for another 10 minutes while stirring continuously. At the end, the fondue can be seasoned with pepper, and some ground nutmeg. The fondue is then taken from the stove and placed on the rechaud, the stand normally heated by an alcohol gel of some sort.
Consistency of the cheese, and the finished fondue
The fondue should be served with bread cut into bite-size cubes. The type of bread, i.e. with the correct texture and size matters. The perfect bread is a French baguette – which has been left to “age” for a least a day or two. It should not be freshly baked. French bread is perfect because it can be cubed in such a manner that each cube retains part of the crust. The cube can then be pierced through the crust into the crumb.
Variations on fondue?
Fondue recipes often vary from canton to canton.
In the canton of Fribourg, fondue is often known as Moitié-Moitié, of half-and-half, using half Gruyère and half Fribourg Vacherin. In Canton Geneva Chopped morel mushrooms are used in this variation in which the classic two cheeses are used in addition to a sharp alpine cheese such as Walliser Bergkäse (a mountain cheese from Wallis). In canton Appenzell the combination of cheeses is Appenzeller Surchoix, and Vacherin, and the wine is replaced with dry cider. Some recipes forgo the use of wine, instead opting for a roux of butter flour and milk. One such recipe is the fondue from the canton of Glarus which uses Gruyère and an extremely piquant green spiced cheese called Schabziger.
Kees' Special Cheese Fondue
A delicious recipe by Kees Kromhout, a highly respected cheese specialist from the Netherlands.
Fondue on the photo: Tapas Fondue Nero L
Ingredients for 800 g (28 oz) of fondue
- 200 g (7 oz) Emmentaler kaltbach (grated)
- 200 g (7 oz) Gruyère kaltbach (grated)
- 200 g (7 oz) Appenzeller Surchoix (grated)
- 100 g (3.5 oz) (Vacherin) Mont d'Or (grated)
- 100 g (3.5 oz) spicy Gorgonzola (grated)
- 2 cloves of garlic
- 320 ml (10.80 oz.) white wine
- 1/2 lemon (squeezed)
- 2 tsp cornstarch
- 2 capfuls Kirsch
- Dash of nutmeg and pepper
- 2 mini baguettes or 1 day-old baguette
- Other dippers like grilled or raw vegetables or cured ham
1. Crush the garlic into a fondue pot or other heat-resistant pan/caquelon.
2. Add the wine. Heat the wine and garlic to almost a boil while stirring.
3. Set to low heat and add the lemon juice. Gradually stir in the cheese and continue stirring until a smooth, creamy mixture forms.
4. Heat to almost a boil.
5. Dissove the cornstarch in the Kirsch and add to the cheese mixture. Keep warm.
6. Season the fondue to taste with the nutmeg and pepper.
- Prefer to make 1000 g (35 oz) of cheese fondue? Use the following amounts of cheese and wine: 250 g (8.80 oz) Emmentaler, 250 g (8.80 oz) Gruyère, 250 g (8.80 oz) Appenzeller Surchoix, 125 g (4.40 oz) Mont d'Or, 125 g (4.40 oz) spicy Gorgonzola and 400 ml (13.50 oz) dry white wine
- Or want to make 400 g (14 oz) of cheese fondue? No problem! Cut all ingredients in half.
- Got a tight budget? You can also use "regular" Emmentaler, Gruyère and Appenzeller cheese. Both the Kalbach and Surchoix versions are aged longer, giving them a stronger taste and making them more expensive than the regular versions.
- Note: The (Vacherin) Mont d'Or is a seasonal cheese and not available all year round. The quintessential winter cheese!