We Swiss people share a few dishes/specialities with the French people from Savoie and "FONDUE" is one of those. But, what is different with our “FONDUE” is the use of Swiss cheeses like Gruyère and Vacherin Fribourgeois and ingredients like Kirsch…
“FONDUE” is a very convivial speciality which brings people together around a table in order to share a pleasant moment. And since all guests eat from the same pan, the act of sharing has an even bigger signification.
“FONDUE” is the perfect dish to eat with friends or with the family while having a good time, especially if the weather outside is grey and unfriendly; it's a great way to spend a winter evening.
This recipe comes directly from my family and was passed onto me. I hope you’ll appreciate eating “FONDUE” as much as I do!
~ Swiss Fondue ~
Recipe by Rosa @ Rosa's Yummy Yums
Makes a quantity for 2 people
A 500g Loaf of bread, cut into cubes
500g Gruyère (or 300g strong Gruyère and 200g medium strong Gruyère), finely grated
200g Vacherin Fribourgeois, cut into 1cm cubes/pieces
220ml White wine
1 ½ Tsp Cornstarch
2 Cloves garlic, crushed
Black pepper to taste
1. In a glass, mix the cornstarch with the Kirsch.
2. Put the grated Gruyère into a pan, add ground pepper and start cooking over low heat.
3. Add the garlic, Kirsch (with cornstarch) and half of the wine.
4. Mix and pound the cheese mixture for about 6 minutes over medium heat.
5. When the mixture starts to emit vapor and is completely melted, add the Vacherin Fribourgeois.
6. Pour in the other half of the wine very slowly.
7. Continue stirring well.
Once all the cheese has melted and that bubbles are appearing on the surface of the fondue, then transfer the pan onto the fondue burner and start eating.
Use a wooden spoon to stir the fondue (you can use a risotto spoon) and a heavy cast-iron pan (“caquelon”).
You’d better buy/make a hard crust bread which has a dense texture inside.
Plain flour bread is fine and whole wheat bread is ok as long as it’s not too dark.
It is better to use a one day old bread.
If you can’t find any Vacherin Fribourgeois cheese where you are, you can replace it by another creamy cheese or Swiss cheese (USA), Appenzeller or even Emmentaler.
Kirsch is a Swiss type of brandy made with cherries. You can replace it by another fruit distilled brandy.
If you don’t like your fondue to be too tasty/intense in flavor, then you’d better only take mild (semi-old) Gruyère, but if you like strong cheese flavors you can also vary the quantity of strong (old) Gruyère you use in the recipe.
If you wish, you can always add a little more wine or kirsch dependimg on how you like your fondue to taste.
When stirring the fondue, always do it with a certain vigor.
Be careful to heat the fondue enough, otherwise it will start becoming elastic and chewing-gummy.
Don’t be afraid to let it bubble as it’s a sign that it’s ready and hot enough.
Dip the cubes of bread in the fondue (with the help of a fondue fork) and stir.
If you wish, you can also dip cut vegetables (ex. peppers).
Drink a dry white wine with the fondue. Ideally, it should be a Swiss wine (ex. Chasselas, Chardonnay, Pinot Gris or Pinot Blanc), but a white Bordeaux or any other dry white wine will also do fine.
A link to my "Fondue" post is featured on BlogHer (see here).
(Gruyère & Fondue -Pic by www.theworldwidegourmet.com)
(Chalet Under Snow -Pic by www.skimorgins.co.uk)