Cheese, Wine, And Swiss Fondue: A Classic Recipe's Main Ingredient

Fondue is a Swiss dish that originated in the Alpine region as a way to feed families inexpensively. The original version was stale bread dipped in melted Gruyère, but today, it is made with a blend of cheeses, wine, and seasonings. The main ingredients in a classic Swiss fondue are therefore Gruyère, Emmentaler, and Appenzeller cheese, along with white wine, garlic, and nutmeg.

The cheeses: Gruyere, Emmentaler, Appenzeller, and more

The traditional Swiss fondue is made with a blend of Swiss cheeses, the most common being Gruyère and Emmentaler. These two cheeses are often used in equal proportions, but some recipes call for more Gruyère than Emmentaler, resulting in a sharper flavour. In some regions of Switzerland, Appenzeller is also added to the mix, while others may include Vacherin Fribourgeois, Raclette, or a combination of these cheeses.

Gruyère is valued for its depth of flavour, while Emmentaler contributes a supple texture to the fondue. Appenzeller, a semi-hard cheese, adds a nutty, fruity, and slightly spicy flavour. Vacherin Fribourgeois, a soft cheese, lends a creamy texture to the fondue, and Raclette, a semi-hard cheese, provides a mild and nutty taste.

When preparing the fondue, it is essential to grate the cheeses before melting them with wine. This ensures even melting and prevents lumps or burnt bits. The combination of these Swiss cheeses creates a rich, creamy, and velvety fondue with a depth of flavour that perfectly complements the various dipping options.

The choice of cheeses can vary depending on regional preferences and personal taste, allowing for customisation and variety in the classic Swiss fondue.

The wine: dry white wine is key

When it comes to making a classic Swiss fondue, the wine is a key ingredient. Using a dry white wine is essential to achieving the right flavour and consistency.

Firstly, a dry white wine will typically have a crisp, clean taste with little to no sweetness. This is important because it helps to balance the richness of the cheese, creating a more nuanced flavour profile. The dryness of the wine also helps to cut through the creaminess of the fondue, providing a refreshing contrast.

Secondly, the wine plays a crucial role in preventing the cheese from clumping together and achieving a smooth, velvety texture. The acidity in the wine helps to break down the cheese proteins, ensuring they don't bind too tightly and creating a smoother, more homogenous mixture.

When selecting a dry white wine for your fondue, opt for a variety that complements the cheese without overpowering it. A crisp Sauvignon Blanc, for instance, can pair well with the nutty, savoury notes of Gruyère and Emmentaler, two classic Swiss cheeses used in fondue.

Additionally, the amount of wine used is important. Most recipes call for around one cup of wine for every 400-500 grams of cheese. This ratio ensures that the wine's flavour enhances the cheese without overwhelming it.

Finally, it's worth noting that while dry white wine is the traditional choice, some variations do exist. For instance, a red wine-garlic fondue uses red wine instead of white, and there are also fondue recipes that substitute wine for other liquids like dark beer or broth. However, for a classic Swiss fondue, dry white wine is the key ingredient.

The seasoning: garlic, nutmeg, and pepper

The seasoning of a classic Swiss fondue is what gives it that extra kick. The combination of garlic, nutmeg, and pepper adds depth and warmth to the dish.

Garlic is a key ingredient in Swiss fondue, providing a subtle sharpness to the rich, creamy cheese. To prepare the garlic, a single clove is peeled and halved, and the inside of the fondue pot is rubbed with the cut side. This coats the pot with natural garlic oil, infusing the dish with a delicate garlic aroma. The garlic clove is then discarded, ensuring that no one bites into a large piece while enjoying the fondue.

Nutmeg, freshly grated, is added to the fondue to enhance its flavour and add a warm, spicy note. The amount of nutmeg added is typically to taste, allowing the chef to adjust the seasoning to their preference. It is important not to overdo it, as too much nutmeg can overpower the other flavours in the fondue.

Pepper, freshly ground, is also added to the fondue to taste. The pepper adds a subtle sharpness and warmth to the dish, enhancing the other flavours without being overpowering. As with the nutmeg, it is important to be mindful of the amount added, as too much pepper can make the fondue too spicy.

The combination of garlic, nutmeg, and pepper creates a well-rounded, flavourful seasoning profile for the classic Swiss fondue. These ingredients work together to enhance the cheese and wine base, creating a warm, comforting, and decadent dish.

The method: rub the pot with garlic, then melt the cheese

To make a classic Swiss fondue, you'll need to start by rubbing the inside of a heavy-bottomed pot with a garlic clove. This will infuse your fondue with a subtle garlic aroma. You can use a halved garlic clove or a peeled clove, depending on your preference. Once you've rubbed the garlic on the inside of the pot, discard it.

Next, you'll want to add your other ingredients to the pot. Most classic Swiss fondue recipes call for a combination of grated or shredded cheeses, such as Gruyère, Emmentaler, and Appenzeller. You can adjust the quantities of each cheese to your taste, but a good starting point is equal parts Gruyère and Emmentaler, with a smaller amount of Appenzeller.

Now, it's time to melt the cheese. You'll want to do this slowly and gently, to ensure a smooth and creamy fondue. Add your cheese to the pot a little at a time, stirring constantly, until it's fully melted and incorporated before adding more. You can also add a small amount of cornstarch or flour to the cheese to help stabilize it and prevent it from splitting.

Once all your cheese is melted and combined, you can add your seasonings and adjust the flavour to your taste. A splash of kirsch, a Swiss liquor, is a traditional addition, as are a dash of nutmeg, salt, and white or black pepper. Stir these ingredients into your melted cheese until well combined.

Finally, pour your fondue into a fondue pot and serve with your choice of dippers, such as crusty bread cubes, steamed or roasted potatoes, apples, or vegetables. Enjoy your classic Swiss fondue!

The extras: bread, potatoes, apples, and more

The traditional Swiss fondue is served with chunks of bread, but there are many other options to dip into that delicious pot of melted cheese. Here are some ideas to get you started:

Bread

The type of bread served with fondue varies, but it is typically crusty, such as sourdough, Tuscan, or French bread. It is cut into large cubes or torn into chunks, ensuring that each piece has some crust to anchor the fondue fork.

Potatoes

Steamed or roasted red-skinned potato chunks are a great gluten-free alternative to bread. For an even more indulgent experience, try mashed potatoes or air fryer roasted potatoes.

Apples

Granny Smith apples are a popular choice, as their tartness pairs well with the creamy cheese. Sliced apples can be tossed in lemon juice to prevent browning.

Other fruits and vegetables

Other fruits and vegetables that can be dipped into fondue include pears, clementine sections, grapes, broccoli, carrots, celery, fennel, and cooked broccoli or cauliflower.

Meat

Meats such as salami, soppressata, kielbasa, and cooked bacon can be added for a savoury touch.

Other options

For something different, try dipping pretzels, tofu, or even romaine lettuce salad into your fondue.

Frequently asked questions