Swiss Fondue

I did a ski season a few years ago and I got totally addicted to fondue, raclette and tartiflette. Yes, I love cheese and cheese in any form.

A lot of people think fondue is very retro but it’s so tasty and it shouldn’t be snubbed. It’s amazing on a cold evening which reminds me of being in a very snowy setting after a long day on the slopes. This dish maybe warming, satisfying and comforting but it’s also a guilty pleasure that you just don’t care who knows about.

The best part of this is all the picky bits: bread for dipping, pickles, salad, boiled potatoes and obviously the cheese; this is basically a winter picnic.

This is not a difficult dish, it just has multiple elements that you just need to combine. I made this in 15 minutes.

The only prep you need to do is cut the baguette up the day before , or early in the morning, into 1 inch chunks and leave them out to go stale. I left them in a bowl with a clean tea towel over them. If the bread is too soft they just fall into the cheese. It’s much better if they are firmer.

Swiss Fondue

1 garlic clove
260ml dry white wine
230g gruyère cheese
230g emmental cheese
1 tsp cornflour
1 tsp Dijon mustard

french baguette
salad leaves
baby new potatoes
pickled onions
selection of cured meats

cut the garlic clove in half • rub the bottom of a heavy based pan with the clove and discard • add the wine • bring to the boil • reduce to a simmer • remove a tablespoon of the wine • add the cornflour and set aside • grate the cheese • add the cheese a little at a time • stir constantly • when all of the cheese has melted add the cornflour mix • simmer for 5 minutes until the sauce thickens • remove from the heat • stir in the mustard

For a more traditional version add teaspoon of lemon juice with the wine and mix the cornflour with a tablespoon of kirsch. Don’t add the mustard as this is not traditional at all.




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