Swiss Cheese Fondue
Serves 4
Ingredients
• 400 g Gruyère
• 200 g Appenzeller Edel Wurzig (or Extra)
• 200 g Vacherin Fribourgeois
• 1 garlic clove
• 350 ml dry white wine
• 1 small glass of kirsch
• 4 tsp cornflour
• 2 tsp freshly grated nutmeg and plenty of black pepper
• ¼ tsp bicarbonate of soda
Dippers
• Bread cut into bite-sized cubes
• Boiled baby potatoes
• Cauliflower and broccoli florets
Method
- Grate the Gruyère and Appenzeller into a large bowl. Cut the Vacherin into small cubes, as it tends to be too soft to grate. Mix the cheeses together and check you have about 800 g in total.
- Rub the inside of your fondue pot with the garlic clove. Crush the clove and add it to the pot.
- Pour in the white wine and warm it gently over a low heat. It should steam but never boil.
- Add the cheese mixture a handful at a time, stirring slowly until everything has melted into a smooth, silky base.
- Stir the cornflour into the kirsch to make a slurry, then pour it into the cheese and keep stirring until the fondue thickens.
- Optional: Just before serving, whisk in the bicarbonate of soda. This lightens the texture and makes the fondue beautifully fluffy.
- Keep the pot warm over a very low flame and serve with your dippers. A crisp green salad and a plate of Parma ham or other cured meats make lovely accompaniments.
- Enjoy with your favourite white wine.
This fondue recipe was graciously shared with us by Roland, one of our wonderful customers.