Simple Swiss Fondue: A Quick, Cheesy Recipe

Swiss fondue is a fun, communal dish that is relatively easy to make. It is a Swiss dish of melted cheese in a communal pot over a portable stove. Each person uses a long fork to dip small pieces of bread into the melted cheese. The earliest known recipe for fondue was printed in a 1699 Zurich cookbook, and it has been the national dish of Switzerland since the 1930s.

To make an easy Swiss fondue, you will need cheese, cornstarch, wine, and a crusty bread for dipping. The best cheeses for fondue are those that melt smoothly, such as Gruyère, Swiss cheese, Gouda, fontina, and Emmental. You will also need a fondue pot, a portable stand with a burner, and fondue forks for dipping.

Rub a garlic clove on the inside of the fondue pot, then add grated cheese, cornstarch, and wine. Place the pot over medium heat and stir continuously until the cheese is completely melted and smooth. Transfer the fondue pot to the stand on your dining table and light the burner. Dip bread chunks into the cheese and enjoy!

Choosing the right cheese

When selecting cheese for your fondue, it is important to choose good-quality cheese. While it may be more expensive, it will make a significant difference in the final product. Look for cheeses that are specifically designed for fondue, as they will melt smoothly and have the right consistency. Pre-shredded cheese mixes can be a convenient option, but if you grate your own cheese, it will melt faster and more evenly, resulting in a smoother fondue.

In terms of flavour, a mix of traditional, firm mountain-style cheeses is best for a classic Swiss fondue. Gruyère, Swiss cheese, and Gouda are excellent choices and can be combined in equal amounts. If you want to experiment with other cheeses, you can try fontina, Comté, Raclette, or Vacherin. For a less traditional but still delicious option, you can use cheddar as one of the cheeses and mix it with Gruyère.

Remember, the quality and type of cheese you use will have the most significant impact on your fondue, so take the time to select the right cheeses and prepare them properly for the best results.

Picking the right wine

The wine you choose for your Swiss fondue is important. It is one of the key ingredients and its flavour will directly impact the taste of the fondue. You don't need to spend a lot of money on it, but it should be a wine you would happily drink with dinner.

Fondue is typically made with a dry white wine that is high in acid, which helps to keep the cheese smooth and gives it an even texture. Good options include:

• Sauvignon Blanc
• Pinot Gris
• Unoaked Chardonnay
• Fendant (a Chasselas wine from the Valais region)
• Chardonnay
• Gewürztraminer
• Riesling
• Pinot Grigio
• Sparkling wine (e.g. Prosecco)

If you want to be traditional, you can also add a splash of Kirsch or fruit Schnapps to the fondue before serving.

If you would prefer not to use alcohol, you can substitute the wine with apple juice, white grape juice, non-alcoholic wine or beer. You could also try a non-alcoholic version, although be aware that just using water will make it difficult to get the right consistency.

What other ingredients to add

There are a variety of ingredients that can be added to an easy Swiss fondue. Here are some ideas:

Spices and Seasonings

A small pinch of ground black pepper and freshly grated nutmeg can be added to the fondue. Some recipes also suggest adding a swirl of mustard or a spoonful of toasted spices.

Garlic

A clove of garlic, halved, can be used to rub the inside of the fondue pot before adding the other ingredients. This adds flavour to the fondue without leaving chunks of garlic in the final dish. However, if you like garlic, you can chop up the clove and add it to the fondue.

Lemon Juice

Some recipes suggest adding a small amount of lemon juice (around 1 teaspoon per 400g of cheese) to help break down the cheese proteins and create a smoother fondue.

Cornstarch or Flour

Cornstarch or flour can be added to the fondue to help maintain a smooth consistency and stable emulsion. It is important to thoroughly coat the cheese with cornstarch or flour before adding any liquids to prevent clumping.

Alcohol

A splash of alcohol can be added to enhance the flavour of the fondue. A shot of Kirsch liquor or fruit Schnapps can be poured over the fondue before serving, or served in shot glasses for dipping the bread into before dipping into the fondue. Alternatively, a tablespoon of brandy, Kirsch, cherry brandy, or dry sherry can be added to the fondue.

Dippers

Fondue is typically served with cubed crusty white bread, such as a baguette, but there are many other options to dip into your fondue:

• Steamed or roasted vegetables: broccoli, cauliflower, carrots, cherry tomatoes, bell peppers, or asparagus
• Fruits: apples, especially tart varieties like Granny Smith, or pears, sliced or cubed
• Meat: cooked sliced sausage or salami
• Pickles: cornichons, pearl onions, or garlic cloves

The mixing method

• Prepare the Fondue Pot: Start by rubbing the inside of your fondue pot or medium enameled cast-iron casserole with a halved garlic clove. This will infuse a subtle garlic flavour into your fondue. Once you're done, discard the garlic.
• Combine the Cheese and Cornstarch: In a separate bowl, combine your grated cheese with cornstarch and lemon juice. Stir the mixture well to ensure the cheese is evenly coated. Cornstarch is crucial as it helps thicken the fondue and prevents the cheese from clumping.
• Add the Wine: Place the prepared fondue pot over medium-low heat and pour in the dry white wine. You can also use apple juice or chicken broth as a non-alcoholic substitute. Heat the wine until it simmers, creating bubbles on the surface.
• Introduce the Cheese: Gradually add the cheese mixture to the simmering wine, a little at a time. Stir the mixture constantly with a wire whisk or a fondue whisk to ensure even melting and a smooth consistency. Take your time with this step to avoid clumping.
• Season and Flavour: Once the cheese has melted and the fondue is smooth, you can add your choice of seasonings and flavourings. This could include a splash of kirsch, dry sherry, brandy, or lemon juice. You can also add some freshly ground black pepper and grated nutmeg to taste.
• Stir and Serve: Continue stirring the fondue gently until it reaches your desired consistency. Remember, the more you cook the fondue, the thicker it will become as the liquid evaporates. Once it's ready, transfer the fondue pot to a stand on your dining table and light the burner underneath to keep it warm.

Remember, the key to a successful Swiss fondue is patience and a low to medium heat. Taking your time with the mixing process will ensure a smooth and creamy fondue that your guests will love.

Troubleshooting

My fondue is lumpy

If your fondue is lumpy, it's likely that the cheese hasn't melted properly. To fix this, you can add more heat to the pot, or add a teaspoon of lemon juice. This will help break down any lumps and create a smooth and creamy fondue. Make sure to stir constantly and slowly, and always use low heat.

My fondue is too runny

If your fondue is too runny, you've likely used too much liquid in the recipe. To fix this, add more cheese and cornstarch to the mixture. This will help thicken the fondue and make it creamier.

My fondue is burnt

If your fondue has burnt, it's likely because the pot was too hot. To fix this, lower the heat and stir the cheese regularly. If the fondue has already burnt, you can salvage the dish by scooping out the parts that haven't burnt and leaving the burnt bits at the bottom of the pot.

My fondue has separated

If your fondue has separated, it's likely because you've used the wrong type of cheese. Some cheeses, like cheddar or mozzarella, are more likely to separate than others. To fix this, add a tablespoon of cornstarch or flour to the mixture, which will help thicken the fondue and keep it from separating.

My fondue has thickened too much

If your fondue has become too thick, you've probably stirred it too vigorously. To fix this, add a little bit of hot wine to the mixture and stir gently until it reaches the desired consistency.

My fondue is stringy

If your fondue is stringy, it's likely due to sudden changes in temperature, which cause the cheese to ball up and become stringy. Keep the heat low and consistent, and make sure to use good-quality cheese.

Frequently asked questions