Jarlsberg Cheese Fondue: A Delicious Combination?

Cheese fondue is a quintessential Swiss dish that involves melting cheese and dipping bread, vegetables, or meat into it. While traditional Swiss fondue uses Swiss-style cheeses such as Gruyere, Jarlsberg is a popular alternative that originates from Norway. Jarlsberg is known for its mild flavour and creamy texture, making it a great choice for those who prefer a less sharp fondue. It is also relatively inexpensive and easily available in bulk at stores like Costco.

How to make Jarlsberg cheese fondue

Fondue is a quintessential Swiss dish that is perfect for a party or get-together. It is a simple dish to make, with just a few essential ingredients, and is a fun and interactive way to enjoy food with friends and family.

Ingredients:

• 1-2 lbs of Jarlsberg cheese (or other Swiss cheese)
• 1-2 tbsp of cornstarch
• 2 cups of dry white wine (such as Sauvignon Blanc)
• 1 tsp of ground mustard
• 1/4 tsp of allspice (optional)
• Bread, apples, and/or vegetables of your choice for dipping

Optional Ingredients:

• 1 tsp of lemon juice
• 1 clove of garlic
• A pinch of nutmeg
• Sliced fruit or boiled baby potatoes for dipping

Method:

• Grate the cheese into a small bowl and toss with cornstarch. Make sure all the pieces are lightly coated to prevent the cheese from separating when cooked. If you're having trouble getting an even coating without clumping, try putting the mixture into a large Ziplock bag and shaking it until combined.
• Meanwhile, add the wine and lemon juice (if using) to a saucepan and bring to a simmer.
• Once the wine mixture is simmering, slowly stir in the cheese, a little at a time. Keep stirring constantly until fully incorporated and the mixture is smooth. The key to a creamy fondue is adding the cheese gradually.
• Once all the cheese is incorporated, stir in the mustard, salt, and pepper. You can also add a pinch of nutmeg for extra flavour.
• Transfer the fondue to a fondue pot and maintain a medium heat. The fondue should be warm enough to maintain its consistency without simmering or solidifying. You may need to adjust the temperature as you eat.
• Serve immediately with your choice of bread, apples, vegetables, or other dipping items.

Tips:

• If you don't have a fondue pot, you can serve the fondue in any bowl, but it will solidify at room temperature, so eat quickly!
• For a more authentic Swiss fondue, you can add a clove of garlic to the recipe. Rub the inside of your saucepan with the garlic clove before adding the other ingredients.
• If you want to add some extra flavour to your fondue, try adding a little cinnamon or nutmeg, especially during the colder months.

What to serve with Jarlsberg cheese fondue

There are many options for what to serve with Jarlsberg cheese fondue. The cheese is a Swiss-type cheese that is a bit milder than most Swiss cheeses and has a nutty flavour. It is also a great melting cheese that stays smooth and creamy and rarely separates into an oily mess.

For a fondue, you can serve the traditional dippers, such as bread cubes, sliced fruit, or boiled baby potatoes. If you want to get creative, you can try different types of bread, such as sourdough, or fruits like apples or pears. You can also try pumpkin, or even grilled zucchini.

If you want to make a meal out of your fondue, you can serve it with a variety of proteins and vegetables. Try dipping cooked meats, such as barbecued steak or Parma ham, or seafood like crayfish. For a vegetarian option, dip roasted vegetables, such as zucchini or artichokes, or truffles.

And, of course, a glass of wine is always a good pairing with cheese fondue.

The history of fondue

Fondue is a Swiss dish, typically consisting of melted cheese and wine served in a communal pot. The word "fondue" comes from the French verb "fondre", meaning "to melt". The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen", which translates to "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

In the 18th and 19th centuries, the name "cheese fondue" referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875 and was presented as a Swiss national dish. Despite its modern associations with rustic mountain life, it was originally a town-dweller's dish from the lowlands of western, French-speaking, Switzerland. Rich cheese like Gruyère was a valuable export item that peasants could not afford to eat.

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity and is often associated with mountains and winter sports.

In the 1950s, the term "fondue" began to be used for other dishes in which food is dipped into a communal pot of liquid. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne (hot oil fondue) at his Chalet Suisse restaurant in New York in 1956. In the mid-1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate. Fondue was popularized in North America in the 1960s, particularly at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair. It became popular in the United States in the 1960s and 1970s, along with other foods made in chafing dishes.

Fondue aficionados claim that the best bite is the crusty slab of cheese that develops at the bottom of the pot during the course of the meal. This is called "le religieuse" and is reverentially scraped off and shared around the table.

Tips for making the perfect fondue

Fondue is a quintessential Swiss dish that is perfect for sharing with friends and family. The key to a successful fondue is ensuring that the cheese dipping sauce stays smooth. Here are some tips to help you achieve the perfect fondue:

Use the right cheese

Avoid using stringy cheeses such as cheddar or mozzarella. Instead, opt for a good Gruyere, Monterey Jack, or Raclette, which are classic choices for fondue. You can also use Jarlsberg, a type of Swiss cheese that originated in Norway. It is a bit milder than most Swiss cheeses, but it melts easily and has a smooth and creamy texture.

Prepare the cheese properly

Coat the grated cheese with a starch like cornstarch or flour to help stabilize the sauce and prevent it from separating. This step is important to ensure a smooth and creamy fondue.

Control the heat

Cheese tends to ball up and separate at higher temperatures, so it's important to control the heat when making fondue. Once the cheese has melted, maintain a low to medium heat to keep it warm without overheating it.

Stir carefully

Avoid over-stirring the cheese, as this can encourage stringiness or cause the cheese to clump. Instead, stir constantly in a zig-zag pattern when adding the cheese to the wine to prevent it from seizing and balling up.

Serve immediately

Serve the fondue warm, as cheese tends to get stringier and tougher as it cools. Transfer the fondue to a serving pot and keep it over a low flame or on a fondue burner to maintain the ideal temperature.

Choose the right pot

Use a heavy-bottomed pot on the stovetop to make the fondue, and then transfer it to a fondue pot to keep it warm. Electric or flame-heated fondue pots are both effective, but earthenware pots may distribute heat more evenly.

By following these tips and using quality ingredients, you'll be well on your way to creating the perfect fondue for your next gathering!

Variations of Jarlsberg fondue

Jarlsberg is a type of Swiss cheese that originated in Jarlsberg, Norway. It is a bit milder than most Swiss cheeses, but it is a great addition to any fondue, especially if you're not a big fan of the classic fondue taste.

Recipe 1:

This Jarlsberg fondue consists of Jarlsberg Swiss cheese, cornstarch, dry white wine, lemon juice, kirsch, and ground mustard and allspice. You can also add a little bit of cinnamon or nutmeg for a warmer kick during the colder months.

Recipe 2:

This recipe includes garlic, fruity white wine, lemon juice, Dijon mustard, Jarlsberg cheese, and fontina cheese. The recipe is for an appetizer portion, but it can easily be doubled or tripled to suit any occasion.

Tips:

Virtually any semi-soft to semi-hard cheese works as a substitute, and you can mix and match things like pumpkin or different types of bread or fruit to dip. The key to a creamy fondue is to add the cheese gradually; if it's added too quickly, the mixture will separate.

Dippers:

Fondue is often served with bread cubes, sliced fruit, or boiled baby potatoes. It can also be paired with rye bread, pumpernickel bread, sourdough bread, or a French baguette.

Frequently asked questions