Alcoholic Swiss Fondue: A Cultural Culinary Delight

Swiss cheese fondue is often made with white wine and sometimes Kirsch (cherry schnapps). While the alcohol mostly evaporates during cooking, some people can still taste its presence. For those who are sensitive to alcohol, or who don't like its taste, non-alcoholic versions of fondue are available in some Swiss restaurants. These may be made with non-alcoholic cider, apple juice, water, or milk. However, some people feel that these alternatives don't work as well with fondue, and recommend eating raclette instead.

Alcohol-free fondue recipes

Switzerland is famous for its cheese fondue, but the traditional recipe includes white wine and a splash of Kirsch, a clear brandy distilled from fermented cherries. However, there are many reasons why someone might want to avoid alcohol, and fortunately, there are several ways to make an equally delicious fondue without it.

The Base

The base of a classic fondue is a dry white wine, but this can be substituted with chicken or vegetable stock, milk, apple juice, or even water. Some recipes suggest adding a splash of vinegar to the liquid base to replicate the tang of the wine. If you want to avoid alcohol but still want that classic flavour, you could use non-alcoholic wine or cider.

The Cheese

The best cheeses to use for fondue are those that melt easily, such as Gruyere, Emmental, Cheddar, Fontina, Gouda, or a combination of these. It is recommended to buy block cheese and grate it yourself, as pre-shredded cheese often contains anti-caking agents that can affect the texture of the fondue. The cheese should be combined with cornstarch and coated evenly before adding to the rest of the ingredients.

Spices and Seasonings

Spices and seasonings can be added to taste and may include nutmeg, paprika, white or black pepper, and, of course, garlic. Lemon juice is also an important addition, as the citric acid helps to stabilise the cheese and prevent it from curdling.

Method

The liquid base should be heated until bubbling but not boiling, and then the cheese should be added gradually and in batches, with constant gentle stirring. Once all the cheese has melted, the spices and seasonings can be added, and the fondue is ready to serve.

Serving

Fondue is traditionally served with cubes of crusty bread, roasted or boiled potatoes, gherkins, pickled onions, and blanched vegetables such as broccoli, cauliflower, cherry tomatoes, and capsicums. It is important to maintain a constant low temperature while serving fondue, as too high a temperature will cause the cheese to burn or curdle, and too low will cause it to thicken and set.

Tips

• Do not dip – always swirl your toppings! This is the Swiss way, and it will help to stir the cheese and prevent burning.
• Do not drink anything cold with fondue, as this can cause the cheese to congeal in your stomach. Instead, drink hot tea or white wine.
• If you are making fondue ahead of time, it is best to separate the cheese mixture and the liquid base and then combine them over low heat when you are ready to serve.
• If your fondue becomes too thick, you can add more liquid to thin it out.
• If your fondue separates, try adding a little more lemon juice.

Alcohol content in fondue

Alcohol is a key ingredient in traditional Swiss fondue, with white wine and Kirsch (cherry schnapps) being the most common additions. However, the amount of alcohol present in the final dish depends on the recipe and cooking method. While some claim that the alcohol evaporates completely during cooking, others argue that only a small percentage burns off, leaving a noticeable taste and potential negative effects for those sensitive to alcohol.

The alcohol content in fondue can be influenced by several factors, including the type and amount of alcohol used, the cooking temperature, and the cooking time. Traditional Swiss fondue recipes often call for white wine, such as Fendant or Chasselas, and Kirsch, a clear brandy distilled from fermented cherry juice. The amount of alcohol added can vary, but a typical recipe might use around 80 grams of white wine for every 200 grams of cheese.

The cooking temperature and time play a crucial role in determining the final alcohol content. Alcohol begins to evaporate at temperatures above 80°C, and the longer the fondue cooks, the more alcohol will burn off. However, it's worth noting that fondue is typically served hot and bubbling, so the cooking temperature may not reach the point where all the alcohol evaporates.

The presence of alcohol in fondue has sparked debates among enthusiasts, with some claiming that it's safe for children and those sensitive to alcohol, while others advise against it. While the alcohol may not be enough to cause intoxication, it's important to consider individual tolerance levels and preferences. Those who wish to avoid alcohol can opt for non-alcoholic alternatives, such as apple juice, cider, or simply water. However, it's worth noting that the alcohol can also provide flavour and act as a stabiliser for the cheese, preventing it from curdling when heated.

When dining out, it's always a good idea to inquire about the ingredients and request non-alcoholic options if needed. Some restaurants may be willing to accommodate special requests, especially if made in advance. Ultimately, the decision to include alcohol in fondue depends on personal preferences, health considerations, and the desired flavour profile. For those sensitive to alcohol, it may be worth experimenting with different recipes and alternatives to find the best option.

Drinks to pair with fondue

While fondue is a delicious Swiss dish, it can be a little tricky to pair with drinks, especially reds. Here are some drinks that will perfectly complement your fondue:

White Wines

Fondue is best paired with crisp, dry whites such as Swiss Chasselas, Chignin, or Roussette from Savoie. Other good options include Muscadet, Chablis, dry Alsace or Austrian Riesling, or a young Grüner Veltliner. If you are looking for something a little more unique, try a cider or a non-alcoholic wine.

Red Wines

If you are looking for a red wine to pair with your fondue, opt for a fresh, light-bodied one like a young red Burgundy, Gamay, or Dole. A Poulsard from the Jura region will also work well.

Beer

For beer lovers, a Belgian Farmhouse Saison Ale is the perfect choice. Bright and lively, yet warming, this beer is brewed with ginger and other spices, making it an excellent complement to the richness of the fondue.

Cocktails

To kick off your fondue party, try a Kirsch Punch. Kirsch is a dry cherry brandy that is often featured in classic Swiss cheese fondue recipes. Combine Kirsch with white wine, cherry-flavoured seltzer, and dried or brandied cherries for garnish.

Digestif

No fondue party is complete without a nightcap! The Swiss traditionally serve a pear brandy called Poire Williams at the end of the meal. This digestif is meant to help settle the stomach after indulging in the rich, cheesy fondue.

Alternatives to fondue

If you're looking for alternatives to the traditional cheese fondue, there are several options to choose from. Here are some suggestions:

Raclette

Raclette is a popular alternative for those who want to avoid alcohol or are looking for a change from the traditional fondue. It is made with melted cheese served on cooked potatoes, often accompanied by pickles, pepper, and tea. Some recommend drinking white wine or hot tea with raclette to aid digestion and avoid any stomach problems.

Non-Alcoholic Fondue

For those who want to enjoy fondue without the alcohol, there are a few options. Some suggest using non-alcoholic cider or grape juice instead of wine in the fondue. Others recommend using a combination of low-sodium stock and milk as a base for the fondue, adding lemon or lime juice to mimic the tartaric acid in wine. You can also try using water or non-alcoholic wine, though these options may affect the taste.

Aligot and Baked Mont D'Or

Aligot is a dish originating from the L'Aubrac region in the Pyrenees. It is made with potatoes, garlic, and cheese, resulting in a stringy, ribbon-like texture. Baked Mont D'Or, also known as Vacherin Mont D'Or in Switzerland, is a seasonal cheese baked with white wine and garlic. Both dishes provide a similar experience to fondue, offering melted cheese for dipping.

Chinese Hot Pot

For a completely different option, Chinese hot pot, or "fondue chinoise," involves having guests dip solid food into a pot of hot broth. This can be a fun and interactive experience, similar to the concept of fondue.

Meat-Based Fondues

There are also meat-based fondues, such as fondue bourguignonne and bressane, which use hot oil instead of broth. You can also cook meat in hot spiced white or red wine, resulting in red wine fondue (usually with red meat) or white wine fondue (with fish). These options offer a different take on the traditional fondue while still providing a social and interactive dining experience.

Alcohol-free drinks to pair with fondue

Fondue is a Swiss dish that originated in the Valais region of Switzerland and has been enjoyed there since the 12th century. The traditional fondue recipe varies by region, but it's made with cow's milk cheeses like Emmentaler and Gruyère. Fondue is usually made with some white wine, but there are non-alcoholic versions available. Here are some ideas for drinks to pair with your fondue if you're avoiding alcohol:

• Hot tea : Black or herbal tea can aid digestion after a heavy meal like fondue.
• Non-alcoholic cider : Cider is a good non-alcoholic substitute for white wine in fondue, and it also pairs well with the dish.
• Non-alcoholic wine : There are non-alcoholic wines available that can be used in fondue or drunk alongside it.
• Water : Room temperature water is a simple option to pair with fondue if you're avoiding alcohol.
• Non-alcoholic beer : Beer is traditionally not served with fondue, but non-alcoholic beer could be an option for those avoiding alcohol.
• Soft drinks : Soft drinks are not traditionally served with fondue, but they could be an option for those who want a sweet drink.

Frequently asked questions