Swiss Fondue

A fondue is a dish made with melted cheese with various seasonings, usually with the addition of dry white wine or kirsch. The fondue is served hot and eaten by dipping pieces of bread in the cheese sauce. Its origins date back to the 15th century. What probably was a way to use hardened cheese and stale bread in Swiss peasant homes in those times has become a special treat in ours.

The word fondue comes from the French verb fondre which means to melt.

Set the fondue pot in the middle of the table over a candle or a small alcohol burner. Place a plate, napkin, regular fork and a long fondue fork for each guest. Place the bread, cut into cubes, in a basket with a napkin and other ingredients suitable for dipping – cooked ham cut into cubes, for instance – on serving plates.

Each person should spear a bread cube – or other ingredient - with the long fondue fork and dip it into the melted cheese sauce, swirling around to coat it. The second step is to remove the bread from the pot, transfer a normal fork and eat it.

Fondue recipes

Traditional fondue

There is a spcecial pot or caquelon used to prepare fondue. Usually earthenware, it can be used on the stove top and on top of a small burner.

Ingredients

Serves: 4 as main course.

Procedure

1. Heat the oil over medium-low heat and add the garlic. Cook it for 1-2 minutes, until it begins to turn golden-brown. Remove garlic.
2. Add cheese and wine to the pan, stirring continuously.
3. When cheese is half melted, add kirsch and keep stirring until all the cheese melts completely.
4. Transfer to the burner on the table.

Cooking tips

• Season your fondue with pepper and grated nutmeg, if you wish. Salt is not needed as the cheese would have enough.
• if you find the garlicky flavor too intense, omit the olive oil and rub the pot with the garlic to get a milder flavor.
• To get a thicker sauce, mix 1-2 tsp cornstarch with the kirsch.
• Other ingredients can be used to dip in the melted cheese. Baked ham or cooked vegetables -hard enough to keep in the fork desite the thick cheese - are some ideas.
  

Valais Style fondue

There is no alcohol in this recipe, making it suitable for children - not for young children as the cheese is very hot to eat and there is the risk of an accident while dipping the bread.

Ingredients

Serves: 4 as main course.

Procedure

1. Pour milk in the top part of a double boiler and allow to warm.
2. While milk is getitng warm, place both cheeses in a large bowl and sprinkle with flour. Shake the bowl or mix lightly with to coat cheese with flour.
3. Add paprika to milk. Add cheese, a little at a time, stirring constantly. Add the lemon juice after the first or second batch of cheese. When all the cheese has melted, transfer to a fondue pot over a small alcohol burner on the middle of the table.

Cooking Tips

There are electric fondue pots. If using an electric fondue pot, first turn the setting to "cheese" or "simmer." Proceed as you would in the double boiler by allowing milk to warm then adding the other ingredients. Once all the cheese is melted, turn heat setting to "low."

Recipe type

Meatless, light meal, main meal.