Creating The Perfect Swiss Gruyere Fondue: Cheese Pairing Guide

Fondue is a Swiss dish that gained popularity in the US in the 1960s and involves melting cheese served in a pot over a portable stove. People dip bread into the pot using long-stemmed forks. The best cheeses for fondue are those that are creamy, buttery, and melt smoothly, such as Gruyère, Swiss cheese, gouda, fontina, and Emmental. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses is used, such as Gruyère, Swiss cheese, and gouda.

Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette

When making a Swiss Gruyere fondue, there are several types of cheese that can be mixed in, depending on the region and personal preference. Four of these are Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette.

Emmentaler is a variety of Swiss cheese that is often used in fondue. It is a good melting cheese and is known for its slightly sweet and nutty flavour. When making fondue, it is important to grate the Emmentaler rather than chop it to ensure a smooth texture.

Vacherin Fribourgeois is another Swiss cheese that can be used in fondue. It has a creamy texture and a slightly tangy flavour. It is also a good melting cheese, which makes it suitable for fondue.

Appenzeller is a firm, mountain-style Swiss cheese that is traditionally used in fondue. It has a strong, nutty flavour that can add depth to the dish.

Raclette is a Swiss cheese that is also often used in fondue. It is a semi-hard cheese with a creamy texture and a mild, nutty flavour. Raclette is known for its melting properties, making it an ideal choice for fondue.

When making a Swiss Gruyere fondue, it is common to use a combination of two or more of these cheeses, along with other ingredients such as white wine, lemon juice, and garlic. The key to a successful fondue is to add the cheese slowly and stir constantly to ensure a smooth and creamy texture.

Fontina, Gouda, and Cheddar

Fontina is a popular choice for fondue due to its creamy and buttery texture, which adds a rich and indulgent quality to the dish. It pairs well with Gruyere, as both cheeses have a similar melting point, ensuring a smooth and cohesive fondue. Fontina also has a mild and nutty flavour, adding depth to the fondue without overwhelming the other ingredients.

Gouda is another excellent cheese to mix with Swiss Gruyere in a fondue. Like Fontina, Gouda has a creamy and buttery texture that melts smoothly, creating a decadent and cohesive fondue. Gouda has a sweet and nutty flavour that complements the Gruyere's sweet and nutty notes, resulting in a well-rounded and flavourful fondue.

Cheddar, specifically sharp cheddar, is a wonderful addition to a Swiss Gruyere fondue. While it adds a unique flavour, it blends seamlessly with the traditional cheese, creating a tangy and complex fondue. The sharpness of the cheddar also helps to enhance the sweetness of the Gruyere.

When creating a fondue with Fontina, Gouda, and Cheddar, it is important to grate the cheeses beforehand. Grated cheese melts faster and more evenly, resulting in a smoother fondue. Additionally, tossing the grated cheese with cornstarch will help thicken the mixture and prevent clumping.

For a classic Swiss fondue, a dry white wine such as Sauvignon Blanc is typically used to thin the fondue and enhance its flavour. However, you can also use chicken or vegetable stock as a substitute. To prepare the fondue, heat the wine or stock in a saucepan over medium-low heat and gradually add the grated cheese, stirring constantly until melted.

Cornstarch and lemon juice

To make a Swiss cheese fondue, you will need to grate your cheese—a mix of Gruyère and Swiss cheese, or Gruyère and Emmentaler—and toss it with cornstarch. In a separate pot, bring the wine, garlic, and lemon juice to a simmer. Then, gradually add the cheese to the pot, stirring continuously until the mixture is smooth. This slow and steady process is crucial to achieving a smooth and creamy fondue. Once the cheese has melted, you can add seasonings like nutmeg, mustard, and black pepper, and a splash of kirsch or cherry brandy for extra flavour.

Fondue is best served with a variety of dippers such as bread cubes, apples, vegetables, and meat. It is a fun and communal dish, perfect for a dinner party or special occasion.

White wine, nutmeg, and salt

White wine is a key ingredient in Swiss Gruyère fondue. It helps to keep the cheese mixture smooth and gives it an even texture. The acid in the wine cuts through the richness of the cheese. A dry, high-acid white wine is best, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. It's important to use good-quality wine—one that you'd be happy to drink with dinner.

Nutmeg is also a common addition to Swiss Gruyère fondue. It adds a subtle, spicy warmth to the dish. Freshly grated nutmeg is preferable to pre-ground nutmeg, as it has a stronger flavour.

Salt is often added to Swiss Gruyère fondue to enhance the flavour of the other ingredients.

Dippers: bread, apples, broccoli, and more

When it comes to dippers for your Swiss Gruyere fondue, there are plenty of options to choose from. Here are some ideas to get you started:

Bread

A classic choice for fondue dipping, bread provides a sturdy base for scooping up that delicious melted cheese. Go for a crusty French bread or baguette, cut into 1-inch cubes for easy skewering. You could also try Tuscan bread cubes, or branch out with sourdough or pumpernickel.

Apples

The tartness of apples makes them a perfect pairing for rich, creamy fondue. Granny Smith apples are a great choice, cut into cubes for easy dipping. You could also try slices of apple, but these can be trickier to spear.

Broccoli

Steamed broccoli florets offer a healthy, crunchy option for dipping into fondue. They're like a shortcut to broccoli cheese soup!

Potatoes

Small, boiled baby potatoes in their skins are a tasty option, especially when quartered if they're on the larger side. You could also try roasted fingerling potatoes or even potato chips for a crunchy contrast.

Other Vegetables

Other veggies that go well with fondue include cauliflower florets, asparagus, cherry tomatoes, sliced bell peppers, carrots, and mushrooms.

Meat

Fondue isn't just for vegetarians! Try dipping in some cooked sliced sausage, salami, or even bacon (baked until crisp so it doesn't break off in the pot).

Pickles

Pickles, especially cornichons, offer a surprisingly tasty and addictive dipping option.

So, there you have it! Plenty of ideas to get your fondue party started. Just remember to keep stirring that fondue as you dip and enjoy!

Frequently asked questions