Mastering Swiss Fondue: A Step-By-Step Guide To Perfection

Fondue is a Swiss dish of melted cheese in a communal pot, served with small chunks of crusty white bread for dipping. It is typically eaten indoors, but outdoor fondue is becoming more common.

The word fondue is also used for other dishes where you dip something into a pot of liquid, like chocolate fondue (not popular in Switzerland) or fondue bourguignonne, where meat is cooked in hot broth or oil.

The traditional Swiss fondue is made with a mix of two cheeses: Vacherin Fribourgeois and Gruyère. Other Swiss cheeses like Raclette or Emmental can also be used. The cheese is melted in a mixture of dry white wine and kirsch, a Swiss liquor, and seasoned with nutmeg and black pepper. The fondue is cooked and served in a special pot called a caquelon, which is placed on a small burner at the table.

Fondue is typically served with white wine, and for the more adventurous, Kirsch. It is considered a winter dish in German-speaking Switzerland, eaten from October to March. In western French-speaking Switzerland, it is enjoyed year-round.

Equipment: a caquelon, fondue forks and a burner

To make Swiss fondue, you'll need a caquelon—a traditional Swiss fondue pot—some fondue forks, and a burner.

The caquelon is a Swiss cooking vessel used to serve fondue. It's typically heated by a small flame and used to keep the fondue warm throughout the meal. Caquelons can be made from a variety of materials, including cast iron, ceramic, or stainless steel. They come in different sizes, so choose one that's appropriate for the number of people you're serving.

Fondue forks are long, thin forks with two or three tines. They are specifically designed for fondue and are usually made of stainless steel with heat-resistant handles. You'll need one fork per person, and they typically come in sets with different colours to help identify whose fork is whose.

The burner is what you'll use to heat your fondue. There are a few different types of burners available, including electric burners, fuel burners, and gel burners. Fuel burners use portable fuel, such as denatured alcohol, butane, or gel paste, and have a flame adjuster to control the heat. They also have safety features like extinguishing control, which cuts off the air supply to the fuel to stop it from burning. Electric burners are another option and may offer more precise temperature control. Tea lights or small candles can also be used to heat fondue, especially for desserts, as they provide a moderate amount of heat.

Ingredients: cheese, wine, cornflour, garlic, kirsch, bread

How to Make Swiss Fondue

Ingredients:

• 1 clove of garlic, halved
• 225-250g of Emmental cheese, grated
• 225-250g of Gruyère cheese, grated
• 290ml of dry white wine (or 1 cup/300ml)
• 1 tablespoon of cornflour (or cornstarch)
• 1 tablespoon of kirsch (optional)
• Cubed bread, for dipping

Method:

First, rub the inside of your fondue pot with the cut clove of garlic. This will spread the natural garlic oil onto the surface of the pot, adding flavour to your fondue. You can then discard the garlic.

Next, add the wine to the pot and heat until boiling. Lower the heat and gradually stir in the grated cheeses. Keep stirring until the cheese has melted.

If using kirsch, blend this with the cornflour and add to the cheese mixture. Continue to cook gently until the mixture is smooth, being careful not to let it boil.

Finally, dip the bread cubes into the cheese and serve.

Preparation: rub the caquelon with garlic, mix ingredients, heat

To make Swiss fondue, you'll need a special pot called a "caquelon". The first step in preparing your fondue is to rub the inside of this pot with garlic. Cut a clove of garlic in half and rub the inside of the caquelon with the cut sides. You can then discard the garlic or, if you're a garlic lover, chop it up and add it to the fondue later.

Next, it's time to mix your ingredients. The exact ingredients you use may vary depending on your taste preferences and what's available to you, but a traditional Swiss fondue typically includes a mix of cheeses, such as Gruyère, Vacherin, and Appenzeller, along with cornstarch, white wine, and kirsch (a Swiss liquor). You may also want to add some spices like nutmeg, black pepper, or paprika for extra flavour. Simply combine your chosen cheeses and toss them with the cornstarch. If you're using garlic, you can add that in now.

Finally, it's time to heat your fondue. Pour your wine over the cheese and place the caquelon on the stove over medium heat. Stir the mixture constantly until the cheese is completely melted and you have a smooth, creamy sauce. This can take around 10-20 minutes, so be patient! Once your fondue is ready, transfer the caquelon to a stand on your dining table and place a burner underneath it to keep it warm.

Accompaniments: potatoes, meats, vegetables, fruits, drinks

Potatoes

Steamed red-skinned potato chunks, roasted potatoes, or fingerling potatoes are great for dipping into fondue. You can also use cooked potatoes instead of or together with bread.

Meats

Fondue is often served with cured meats such as salami, prosciutto, chorizo, or soppressata. Meatballs, beef, chicken, and filet mignon are also good for dipping into the cheese.

Vegetables

Vegetables that go well with fondue include broccoli, cauliflower, bell peppers, roasted Brussels sprouts, mushrooms, and cornichons.

Fruits

Fondue pairs well with fruits such as apples, especially Granny Smith apples, and pears, especially Bosc pears.

Drinks

Fondue is traditionally served with white wine, and for the more adventurous, Kirsch (a clear cherry brandy). The non-alcoholic beverage of choice is tea, black or herbal.

Etiquette: stirring, double-dipping, losing your bread

Swiss fondue is a delightful blend of melted cheese, chocolate, or hot oil. It is a communal dining experience, so it is important to follow certain etiquette guidelines to ensure an enjoyable experience for all. Here are some tips for stirring, double-dipping, and losing your bread:

Stirring

Stirring is essential to prevent the fondue from burning and sticking to the pot. When enjoying cheese or chocolate fondue, stir in a figure-eight motion to ensure a smooth and consistent texture. It is important to keep stirring continuously, as the cheese can quickly harden if left unattended. This will ensure that everyone can enjoy a perfectly blended fondue throughout the meal.

Double-Dipping

Double-dipping is considered a big no-no in fondue etiquette. Once you have taken a bite, avoid re-dipping the same fork back into the communal pot. Use separate serving plates or utensils for individual dipping. After dipping, place the food on your plate and eat it with your regular fork to avoid putting your mouth on the fondue fork that goes back into the communal pot.

Losing Your Bread

Losing a piece of bread in the fondue can lead to some lighthearted penalties. In some families, the person who loses their bread may have to wash the dishes, take a shot of Kirsch (clear cherry brandy), buy everyone a round of drinks, or even kiss the person next to them. It is important to chop your bread into bite-sized pieces, ensuring that each piece has a bit of crust. This helps to secure the bread on your fork and prevents it from falling into the fondue.

Remember to be patient while enjoying fondue, as it is a communal experience. Avoid overcrowding the pot or dipping your fork in front of someone else. By following these etiquette tips, you will create a fun and enjoyable fondue experience for everyone!

Frequently asked questions