Make Cheese Fondue Like a Local
Are you ready to dive into a bubbling pot of melted cheese and emerge as a true Alpine aficionado? Grab your fondue fork and prepare to impress your friends with cheesy expertise that will make even the grumpiest Swiss yodel with delight. Welcome to the world of making cheese fondue like a local!
Fondue Recipe
Preparation
1. Cook Potatoes: Boil the potatoes until tender.
2. Cut Bread: Cut the bread into 1 cm (approximately 0.4 inches) cubes.
3. Slice Pears: Slice the pears into bite-sized pieces.
Cooking
1. Prepare Caquelon: Rub the inside of the fondue pot (caquelon) with a garlic clove.
2. Warm Wine: Place the garlic clove and 1.5 dl (approximately 0.6 cups) of wine mixed with two teaspoons of corn starch into the caquelon and warm on the stove.
3. Add Cheese: Slowly stir in 400 g (approximately 14 oz) of cheese mixture.
4. Enhance Flavor: Add a small amount of pear brandy for extra flavor.
5. Season: Season with pepper to taste.
Eating
1. Set Up Fondue Pot: Place the caquelon on the fondue burner and let it simmer.
2. Dip and Stir: Use forks to dip the bread, potatoes, and pears into the cheese, stirring in a figure-eight motion.
3. Drink Wine: Enjoy wine alongside the fondue.
4. Optional Dip: For extra flavor, dip the bread into pear brandy before the cheese or enjoy it as a digestif after the meal.
5. Turn Off Burner: Turn off the burner under the caquelon when finished.
Speaking of Yodeling
No cheese fondue is perfect without some Swiss folk music. Listen to some “Ländler” music with our Spotify playlist while preparing and eating your fondue.
Fondue Fun Facts
Origins
Cheese fondue originated in Switzerland, specifically in the Alpine regions, as a way to use up hardened cheese and stale bread during the winter months. The first known recipe for cheese fondue appeared in a Swiss cookbook in 1699. The name „fondue“ comes from the French word „fondre,“ which means „to melt.“ Cheese fondue is considered a national dish of Switzerland and is especially popular during the cold winter months.
Ingredients and Eating Rituals
Traditional cheese fondue is made with a blend of Swiss cheeses, such as Gruyère and Emmental. The choice of cheese can vary by region. White wine is typically added to the fondue for flavor and to keep the cheese from becoming too stringy. Garlic is often rubbed on the inside of the pot, or „caquelon,“ before melting the cheese. A splash of kirsch (cherry brandy) is sometimes added to enhance the flavor. Yes, we switched the kirsch for pear brandy because we can (a little twist in our house recipe).
Common items for dipping into cheese fondue include bread cubes, boiled potatoes, vegetables, and even fruits like apples or pears. Don‘t forget to continuously stir in a figure-eight motion so the cheese won‘t stick to the caquelon. Cheese fondue is traditionally a communal dish, making it a social meal where diners gather around a single pot. Drink white wine or herbal tea, as it is believed to aid in digestion.
Fondue Etiquette
There are customs associated with eating fondue. For example, if a person loses their bread in the pot, they may be subject to playful penalties, such as buying a round of drinks or kissing the person next to them.