Classic Swiss Cheese Fondue

I’d been making cheese fondue for years before I had the opportunity to try it in Lusanne, Switzerland. I was so excited to at last try a classic, authentic cheese fondue in it’s country of origin. Imagine my surprise when I realized ………the fondue in Switzerland tasted EXACTLY the way I’d been making it all along, from my simple and straight-forward recipe! I still make it fairly often, especially in the winter months. It’s fun food – fun to make, fun to eat, and fun to try all sorts of different dippers. Dig out your fondue pot (or chafing dish or electric skillet or crock pot) and enjoy this classic. Let your imagine run wild for what you’d like to use for “fondue-dippers” – traditionally toasted bread cubes are used, but why limit yourself?

Ingredients for Classic Swiss Fondue Recipe: (serves three to four as a main dinner dish, or several as an appetizer or first course)

• 1/2 pound Emmenthaler cheese, grated
• 1/2 pound Gruyere cheese, grated
• 2 cups dry white wine (such as Pinot Grigio) You can substitute chicken broth if neccessary.
• 2 tablespoons Kirsh (cherry liquer)
• 1 clove garlic
• 1 tablespoon flour
• Fresh nutmeg
• Salt and pepper

The making of the fondue is quick (about ten minutes), so have your dippers planned out and ready to go. I recently chose chunks of steamed and seasoned zucchini, cubed leftover roasted chicken, chunks of oven-roasted sweet potato, toasted day old bread cubes, and tortellini.  

If using vegetables, make sure to cook only until tender and still quite firm – otherwise it may be difficult to keep the pieces on the forks!

Also important is to know that if you are using a classic fondue pot or chafing dish, make the fondue in a seperate heavy bottomed pot and then transfer to the fondue pot to keep warm and bubble. If using an electric skillet, you’ll be all set. There will be enough heat to melt the cheese and you won’t have to worry about a ceramic pot cracking on a burner.

 To prepare the fondue:

Sprinkle the flour over the grated cheese and toss around with your hands to coat the shreds of cheese.

Cut the clove of garlic in half and rube the pan you are cooking in with the cut sides.

Heat the wine and kirsh (or chicken stock) to a simmer, and stirring constantly begin to add the cheese by small handfuls (leaving excess flour behind). Fully melt the cheese in the pot before adding more.

 When all the cheese is added and melted, you should have a smooth fondue.

Grate some fresh nutmeg and add salt and pepper to taste.

Transfer to the fondue pot or chafing dish or crockpot if you are using one, and turn the flame/heat to low. It will thicken as you are eating it, and when you get to the bottom you will probably find a very thin brown layer of cooked cheese at the bottom when it’s almost gone – called la religieuse. It’s delicious, and best shared.

Use fondue forks or other long handle forks, spear a dipper and swirl in the hot cheese.  Have fun and enjoy! 

Do you love pasta alfredo? If so you’ll love using tortellinis and small raviolis (cooked to al-dente) for dippers! Also, while this sort of dipper makes a meal of the fondue, fondue is also great served as an appetizer, side dish or a brunch course.

While Emmenthaler and Gruyere are the traditional cheeses to use, experiment with others - fondue can be a great way to use a variety of leftover cheese.