The Perfect Swiss Cheese Fondue

Cheese fondue is perhaps Switzerland's most iconic dish, a perfect representation of Swiss comfort food culture. Originally a peasant meal from the Alpine regions, it has become a symbol of Swiss cuisine worldwide. This communal dish brings people together around a warm pot of melted cheese - the perfect antidote to cold winter evenings.

The History of Swiss Cheese Fondue

Dating back to the 18th century, cheese fondue originated as a way for Alpine farmers to use aged cheese and stale bread during winter months when fresh foods were scarce. The name "fondue" comes from the French word "fondre," meaning "to melt." While many countries have their own versions, the Swiss perfected the dish, making it a national symbol.

Traditional Swiss fondue is typically made with two types of cheese: Gruyère for its rich, nutty flavor, and Emmentaler for meltability and mild taste. Different regions have their own variations, such as Fondue Neuchâteloise with white wine and Kirsch, or Fondue Vaudoise with a lighter cheese blend.

Authentic Swiss Cheese Fondue Recipe

Ingredients

• 400g Gruyère cheese, grated
• 400g Emmentaler cheese, grated
• 1 garlic clove, peeled and halved
• 350ml dry white wine (preferably Swiss)
• 1 tablespoon cornstarch
• 2 tablespoons Kirsch (cherry brandy)
• A pinch of freshly ground nutmeg
• A pinch of white pepper
• 1 loaf of crusty bread, cut into cubes

Special Equipment

• Traditional fondue pot (caquelon)
• Fondue burner
• Fondue forks

Instructions

1. Rub the inside of your fondue pot with the cut sides of the garlic clove, then discard the garlic (or leave it in for a stronger flavor if preferred).
2. Pour the wine into the pot and heat over medium heat until small bubbles form (just below simmering point).
3. Gradually add the grated cheese, a handful at a time, stirring in a figure-eight motion until each addition is melted before adding more.
4. In a small bowl, mix the cornstarch with the Kirsch until dissolved, then stir into the cheese mixture.
5. Continue stirring until the mixture is smooth and bubbling gently.
6. Season with nutmeg and white pepper to taste.
7. Transfer the pot to the fondue stand with burner, adjusting the heat to maintain a gentle bubble.
8. Serve immediately with bread cubes for dipping.

The Secrets to Perfect Fondue

Choosing the Right Cheese

The cheese is, of course, the star of the show. For authentic Swiss fondue, use Gruyère and Emmentaler in equal parts. The Gruyère provides depth of flavor, while Emmentaler gives the fondue its smooth texture. Both cheeses should be high quality and aged at least six months for the best flavor.

The Wine Matters

A good rule is to use a wine you would enjoy drinking. Traditionally, a dry Swiss white wine like Fendant (Chasselas) is used. The wine's acidity helps break down the proteins in the cheese, preventing it from becoming stringy.

The Perfect Consistency

The cornstarch-Kirsch mixture (known as the "slurry") is crucial for achieving the perfect consistency. It prevents the cheese from separating and creates a smooth, velvety texture. If your fondue is too thick, add a little more warm wine; if it's too thin, add more grated cheese.

Fondue Etiquette

Traditional Swiss fondue comes with its own set of customs:

• Stir in a figure-eight pattern to prevent the cheese from burning at the bottom.
• Never double-dip your bread.
• If you drop your bread in the pot, tradition dictates you buy a round of drinks or perform a forfeit.
• At the end, let the cheese form a crispy crust (la religieuse) at the bottom of the pot – this is considered a delicacy.

What to Serve with Cheese Fondue

While crusty bread is the traditional dipper, consider these other options for a more varied experience:

• Boiled baby potatoes
• Apple and pear slices
• Blanched vegetables like broccoli, cauliflower, or bell peppers
• Cured meats such as prosciutto or salami

For beverages, the traditional accompaniments are the same white wine used in the fondue, hot tea, or kirsch. Avoid cold water as it can cause the melted cheese to harden in your stomach.