A Swiss Fondue
I have written about Swiss fondue before. I did ask myself if there was room in the world for yet another Swiss fondue post in the world (on the same blog, no less). I decided – yes, there is. The power of bubbling cheese is so great that, not only are a few more words needed, but so is a video of how to do it. Swiss fondue is simple and delicious peasant food that gathers people together. It is one of those interactive meals that makes dining a real pleasure and reminds us of how great it is to share a simple meal. People light up when you say I had fondue for dinner. There is automatic interest. It shouldn’t be a fad that has passed, Swiss fondue should be a constant. A recipe in our repertoire that we go to when we need a good comforting meal. A bubbling pot of Swiss fondue is perfect for fall. When the brisk fall winds blow through a hot pot of cheese with all the fixings to dip really warms you up. The warmth of the sharing experience is also a plus.
Back when I was a corporate guy, the company I worked for had a partnership with a very large Swiss dairy. The plant tours were magnificent, rooms full of the largest wheels of Gruyere cheese I had ever seen and the flurry of activity involved in packing and hand cutting them. There were the empty Raclette cheese rooms, too. The tour I took was in summer. Not many people eat Raclette – cheese melted under small broilers and put atop potatoes – in summer. Raclette is a lovely meal, too. Perhaps, one day, there will a summer Raclette. Our partner company owned caves in the famous Swiss town of Kaltbach in which Gruyere is aged. How I hoped for a meeting there or an invitation to visit. It never happened, but I do use Kaltbach Gruyere when I can get it. It is a tasty cheese that makes a truly Swiss fondue.
If you ever have the chance, the place to go for Swiss fondue is the little town of Gruyere in Switzerland. A medieval fortress with a delicious restaurant at its heart, serving classic Swiss food. Your cardiologist may not approve, but after you have the fondue, try the famous double cream on raspberries. Unbelievably good! The castle is fun to visit and so is the cheese museum. Gruyere is the real deal when it comes to destination gastronomy!
Here, again, is the recipe for a classic swiss fondue.
- ½ Pound Gruyere, shredded
- ½ pound Vacherin Fribourgoise
- 1 clove garlic, split
- 1 cup white wine – like a reisling (the sweetness and acidity do the fondue good)
- 1 heaping tsp cornstarch
- ¼ of a lemon (stops the cheese from getting stringy)
- 1 shot of kirsch (optional, but delicious. Don’t worry the alcohol burns off)
- Black pepper
- Rub the bottom of a heavy enamel pot with the clove of garlic.
- Add the wine to the pot.
- Wisk in cornstarch, bring mixture to simmer.
- Add a small handful of cheese while stirring. When the cheese has melted, add the next handful until all the cheese is in the pan and melted. The cheese should be gently bubbling as more cheese is added.
- Squeeze the lemon wedge and mix well.
- Add kirsch and mix well.
- Add black pepper to taste
- Transfer pot to a hot plate so cheese stays hot and bubbling softly.
- Present long forks to eaters and let dipping commence
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