Creating Swiss Cheese Fondue: A Traditional, Cheesy Delight

Swiss cheese fondue is a traditional Swiss dish that originated in the Alps, mainly in and around the canton of Valais. It is made by melting cheese—usually a combination of two or more types of cheese, such as Gruyère, Emmenthaler, Vacherin Fribourgeois, Appenzeller, Raclette, and Laughing Cow—with white wine and kirsch. The fondue is then served as a main dish, with bread, boiled potatoes, charcuterie, and cornichons or other pickles as accompaniments for dipping.

How to select the right cheese

The key to a good Swiss cheese fondue is to select the right cheese. The flavour and age of the cheese will affect how well it melts and blends with the other ingredients. Well-ripened cheeses are best suited for fondue as they melt more easily and have a stronger flavour. The most common types of Swiss cheese used in fondue are Gruyère and Emmentaler, but other varieties such as Vacherin Fribourgeois, Appenzeller, Raclette, and Freiburger Vacherin are also popular. Here are some tips on how to select the right cheese for your Swiss cheese fondue:

• Go for quality: Choose well-aged, high-quality cheeses with strong, distinctive flavours. The better the quality of the cheese, the better your fondue will taste.
• Melting point: Select cheeses that melt well, such as Gruyère, Emmentaler, Raclette, or Vacherin Fribourgeois. These cheeses will give your fondue a creamy, smooth texture.
• Flavour profile: Consider the flavour profile you want to achieve. Gruyère has a strong, nutty flavour, while Emmentaler is known for its mild, slightly sweet taste. Vacherin Fribourgeois has a full, distinctive flavour, and Appenzeller adds a tangy, complex note to the fondue.
• Local specialties: Try to source local cheeses if possible. This will give your fondue an authentic Swiss flavour. Look for Swiss Gruyère, Swiss Emmentaler, or other regional cheeses that are known for their quality.
• Combination is key: Swiss cheese fondue is typically made with a combination of two or more types of cheese. Experiment with different combinations to find your favourite blend.
• Amount: Make sure you have enough cheese. As a rule of thumb, allow for about 100-150 grams of cheese per person, depending on their appetite and the number of side dishes you will be serving.
• Freshness: Use fresh, high-quality cheese. Pre-grated or pre-shredded cheese may contain anti-caking agents that can affect the texture and flavour of your fondue.
• Personal preference: Ultimately, choose cheeses that you and your guests will enjoy. If you're unsure, it's always a good idea to taste the cheese before purchasing to ensure it meets your expectations.

Remember, the success of your Swiss cheese fondue largely depends on the quality and type of cheese you select. By choosing the right combination of cheeses, you can create a delicious, creamy fondue that your guests will love.

What to dip in your fondue

There are many options for what to dip into your Swiss cheese fondue. Here are some ideas:

Bread

Bread is a classic choice for dipping into fondue. Go for a crusty baguette or sourdough loaf, or if you're feeling ambitious, make your own fresh baguettes or no-knead peasant bread. Cut the bread into cubes so it can be easily skewered.

Fruit

Fruit and cheese are a classic combination, so why not dip some fruit into your fondue? Crisp, tart Granny Smith apples and Bosc pears with nutmeg and cinnamon undertones are excellent choices.

Vegetables

Raw or lightly steamed broccoli and cauliflower are great options for adding a bit of freshness to your fondue. Bright bell peppers, sliced into long strips, are a colourful and sweet addition. Cherry tomatoes, sliced red bell peppers, and carrots will also provide a tasty, crunchy contrast.

Meat

Cured meats like prosciutto, salami, soppressata, and chorizo are perfect for skewering and dipping into the fondue. Meatballs, roasted potatoes, and juicy filet mignon are also excellent choices for savoury, meaty additions to your fondue.

Other Options

Other options for dipping include roasted Brussels sprouts, grilled shrimp, cornichons, pickles, and large pasta shapes. Get creative and experiment with different dippers to find your favourites!

How to prepare your fondue pot

To prepare your fondue pot, start by gathering your ingredients. You will need a clove of garlic, halved, white wine, grated cheese (such as Gruyère and Emmentaler are popular choices), kirsch, cornstarch, lemon juice, and seasonings such as nutmeg and black pepper.

Next, rub the inside of your fondue pot with the garlic clove. This will give your fondue a subtle hint of garlic flavour. You can discard the garlic after rubbing, or cut it into small pieces and add it to the pot, depending on your preference.

Now, it's time to add the rest of the ingredients. Combine the grated cheese, cornstarch, and lemon juice in the pot, stirring to combine. Then, add the wine, nutmeg, and pepper, and bring the mixture to a boil. Reduce the heat to low and gradually add the cheese, stirring constantly, until it is completely melted.

At this point, you can add the kirsch, combining it with the cornstarch first if desired. Continue stirring until the mixture is thickened and smooth. Be careful not to overcook the fondue, as it can become stringy.

Finally, transfer the fondue pot to the table and place it over a small burner or tea light candle to keep it warm. Serve with cubed bread, boiled potatoes, or other dipping items, and enjoy!

The importance of wine

Wine is an essential ingredient in Swiss cheese fondue. It is one of the few ingredients in the dish, along with cheese, kirsch, and garlic, and it is important to select the right type of wine to ensure the fondue does not split. A high-acid Swiss or Savoyarde white wine is preferable, but if that is not available, a wine with high acidity and not too bold a flavour, such as a picpoul de pinet or muscadet, would be a good substitute. The wine is added to the pot and heated until boiling, before the heat is lowered and the cheese is gradually stirred in until melted.

The importance of using wine, and the correct type of wine, in Swiss cheese fondue cannot be overstated. Wine is one of the key ingredients in this dish, and it serves a specific purpose beyond simply adding flavour. The wine's acidity helps to emulsify the cheese sauce, preventing it from splitting and ensuring a smooth and creamy texture. A wine that is excessively acidic and very fruity is ideal, as these wines have high concentrations of tartaric, magic, and citric acids. These acids work to separate the casein micelles and release their constituent proteins, which then stabilise the emulsion by coating the fatty droplets. In other words, the more acidic the wine, the less likely the fondue is to split.

While a traditional Swiss or Savoyarde white wine is preferred for authenticity and flavour, it is not always widely available outside of Switzerland. In such cases, a wine with high acidity but a more subtle flavour, such as a picpoul de pinet or muscadet, would be a better choice than a bold sauvignon blanc or chardonnay. The wine is added to the fondue pot along with garlic, and brought to a boil before the heat is reduced and the cheese is gradually added and stirred until melted. This ensures that the fondue has a smooth and creamy texture without any separation.

The type of wine used in Swiss cheese fondue is crucial to the success of the dish. A wine that is too low in acidity can cause the fondue to split, resulting in a less than desirable texture and appearance. While a traditional Swiss or Savoyarde white wine is ideal, other high-acid wines can also be used successfully. The key is to avoid wines that are low in acidity or overly bold in flavour, as these can negatively impact the final product. Additionally, it is important to heat the wine properly before adding the cheese to ensure a smooth and homogeneous fondue.

In conclusion, wine plays a critical role in the preparation of Swiss cheese fondue. Its acidity helps to emulsify the cheese sauce, preventing separation and ensuring a smooth and creamy texture. While traditional Swiss or Savoyarde white wines are preferred, other high-acid wines can also be used successfully. The key is to choose a wine with the right level of acidity to ensure the fondue does not split. Proper heating of the wine is also essential to achieving the desired texture and consistency in the final dish.

How to serve your fondue

Once you've made your Swiss cheese fondue, it's time to serve it! Here are some tips to make sure your fondue is served at its best:

• Use a proper fondue set: It's important to use a proper fondue set meant for this style of dish. A traditional fondue set includes an enameled cast-iron fondue pot, stand, forks, and fuel holder. Avoid using a regular stove pot, as it may not be suited for prolonged exposure to a flame and could result in burnt fondue.
• Keep it warm: Transfer the fondue pot to the table and place it over a small burner or tea light candle to keep it warm during serving.
• Choose the right dippers: Traditional Swiss cheese fondue is served with chunks of bread for dipping. You can use crusty sourdough, French bread, or day-old bread. However, you can also offer other dippers such as steamed potatoes, grilled vegetables, apples, or pears.
• Stir the fondue: Be sure to stir the fondue as you dip to keep it creamy and smooth.
• Enjoy with a drink: Fondue pairs well with a glass of dry white wine or a nice glass of wine.
• Be careful when dipping: There is often a friendly penalty for the person who loses their dipper in the fondue pot, such as buying a round of drinks or cleaning up after the meal.
• Don't overcook the fondue: If the fondue gets too hot, it can separate and become grainy. If it gets too cold, it will clump up.
• Fondue is best enjoyed with a group: It's a great way to gather friends and family around the table and is perfect for a fondue dinner party or as an appetizer.
• Don't forget the religieuse: After all the cheese is eaten, the layer at the bottom of the pot cooks into a crust called a religieuse, which is a reward for the table to enjoy at the end of the meal.

Frequently asked questions