Swiss FondueTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:289.9 kcal
Proteins:18.2 g
Fats:18.8 g
Carbohydrate:6.5 g
Fibers:0 g
Sugar:1.2 g
Cholesterol:62.2 mg
Sodium:131.7 mg
Calcium:537.9 mg
Energy:858 kcal
Proteins:54 g
Fats:55.7 g
Carbohydrate:19.1 g
Fibers:0.1 g
Sugar:3.6 g
Cholesterol:184 mg
Sodium:389.8 mg
Calcium:1591.7 mg
SIMILAR RECIPES
Chinese Fondue
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1200
g
swiss cheese (see note below)
1200
ml
small glasses of very dry white wine, eg a light, fairly acidic "fendant"
3
cloves of garlic, cut into pieces
freshly ground pepper to taste
no salt there's enough in the cheese
baguette (day old it holds together better)
**Optional
45
ml
cornstarch, which makes the mixture lighter than using flour
2
ml
baking soda, added at the last minute to make the fondue foamier and lighter
2
ml
nutmeg
**Traditional accompaniments (optional)
potatoes (skins on), not too cooked
1
plate of swiss dried meats (valais or grisons)
cornichons, pearl onions
METHOD
- Remove the rind from the cheeses. Grate the dry cheeses coarsely and dice the fatty cheeses.
- Peel the garlic cloves, removing the germ. Rub the fondue pot generously with one clove. Coarsely chop the other cloves.
- Place the cut-up cheese into the pot; add the garlic.
- Pour the wine and kirsch over the cheese; if you decide to use starch, dissolve it in wine before stirring into the cheese.
- Melt the cheese over very low heat; stir constantly in a figure-8 pattern to achieve a smooth mixture.
- Add pepper to taste - but at the end, otherwise it becomes bitter.
- Keep the pot on the warmer throughout the meal; serve the bread cubes in a basket along with the other accompaniments (see suggestions).
CHEF'S NOTES
We're talking here about authentic Swiss fondue, not to be confused with Savoyard fondue. Giving the real recipe risks opening up a number of debates, because depending on whether you live in Fribourg, Neuchâtel or Zurich, you'll always find a special little "signature" flavor in the pot. So we're approaching the subject carefully to better understand this Swiss icon that has spread worldwide.
Some Swiss collaborators have come to add their own suggestions.
With a good mixture, you don't need cornstarch or baking soda. Choose your cheeses to create a nice smooth, creamy fondue that isn't stringy. This is why a dry cheese is often paired with a fatty cheese.
If you end up with cheese that separates, or if the fat separates to the surface, usually you just need to raise the temperature while stirring vigorously, or add a little wine. But be careful - you can always add more wine, but you can't take it out!
"Personally, I always start by heating some of the wine, which I add very gradually to the cheese," says one of our contributors. "I add just as much wine as needed to obtain the desired texture. It's important to stir constantly without heating the mixture too aggressively, so that it doesn't burn or stick to the bottom."
For 2 people, allow 450 g (1 lb.) cheese, adding another 180-200 g (6-7 oz.) per additional guest.
