IN SWITZERLAND, THERE ARE NO FANCY FONDUES WITH MIXINGS OF SALSA AND CHEDDAR CHEESE; INSTEAD, THEY USE ONLY THE BEST GRUYERE CHEESE AND BREAD AVAILABLE TO MAKE THIS SIMPLE MEAL. HOWEVER, THE SWISS DO HAVE TERMS AND CONDITIONS FOR EATING THIS AMAZING DISH; DON’T DROP YOUR BREAD INTO THE FONDUE OR YOU WILL END UP IN THE NEARBY LAKE AND DON’T DRINK WATER OR ANYTHING CARBONATED WHILE EATING FONDUE. ONE SHOULD DRINK A WHITE WINE SUCH AS FENDANT OR HOT TEA, OTHERWISE YOU’LL END UP WITH CHEESE BALLS WREAKING HAVOC IN YOUR STOMACH.
Swiss Fondue
INGREDIENTS
- Fondue pot and forks (I own a Calphalon Stainless Steel Fondue Set and have used it for years. It’s a great product, well worth the investment.)
- 1 garlic clove, chopped
- 3-4 cups Gruyère cheese, shredded
- 2 tablespoons cornstarch
- 1/2 - 3/4 cups dry white wine/Fendant
- 1 lemon
- 2 tablespoons Kirsch (clear-colored, cherry-flavored brandy/liquor)
- Fresh ground pepper (I prefer using a pepper mill)
- French bread
- Cornishon or any small-sized pickles
- Pickled onions
INSTRUCTIONS
- In a small pot add 2 cups of water and 1 tablespoon of salt bring for 6-10 minutes to a boil. Check Drain and serve with fondue. Do this before you start making the fondue.
- Toss cheese with cornstarch and set aside
- Warm the fondue pot on a low flame. (Follow cooking directions for your fondue maker.)
- Rub garlic on all sides inside the pot for flavor then discard garlic.
- Add the dry white wine (Fendant) and a squeeze of lemon. Heat till warm.
- Add cheese mixture and continue to stir.
- Add Kirsch and continue to stir. At this point, the fondue should look like ribbon and have a glossy shine.
- Serve while continuing to stir in pot over a flame.
- Serve with crusty bread, cut into 2” cubes, and/or boiled potatoes. Dip bread into fondue and serve with Cornishon pickles and pearl onions on the side. Grind fresh pepper on the cheese as it comes out of pot.
©2012 Debra Levy Picard
Swiss Fondue
INGREDIENTS
- Fondue pot and forks (I own a Calphalon Stainless Steel Fondue Set and have used it for years. It’s a great product, well worth the investment.)
- 1 garlic clove, chopped
- 3-4 cups Gruyère cheese, shredded
- 2 tablespoons cornstarch
- 1/2 - 3/4 cups dry white wine/Fendant
- 1 lemon
- 2 tablespoons Kirsch (clear-colored, cherry-flavored brandy/liquor)
- Fresh ground pepper (I prefer using a pepper mill)
- French bread
- Cornishon or any small-sized pickles
- Pickled onions
INSTRUCTIONS
- In a small pot add 2 cups of water and 1 tablespoon of salt bring for 6-10 minutes to a boil. Check Drain and serve with fondue. Do this before you start making the fondue.
- Toss cheese with cornstarch and set aside
- Warm the fondue pot on a low flame. (Follow cooking directions for your fondue maker.)
- Rub garlic on all sides inside the pot for flavor then discard garlic.
- Add the dry white wine (Fendant) and a squeeze of lemon. Heat till warm.
- Add cheese mixture and continue to stir.
- Add Kirsch and continue to stir. At this point, the fondue should look like ribbon and have a glossy shine.
- Serve while continuing to stir in pot over a flame.
- Serve with crusty bread, cut into 2” cubes, and/or boiled potatoes. Dip bread into fondue and serve with Cornishon pickles and pearl onions on the side. Grind fresh pepper on the cheese as it comes out of pot.
©2012 Debra Levy Picard
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[...] Warm up the heart. Nothing says romance like Swiss Fondue. In Switzerland, there are no fancy fondues with mixings of salsa and cheddar cheese; instead, they [...]