Cheese Fondue

Cheese Fondue

Last Christmas my sister from Zurich gave me a cheese and chocolate fondue set, since then I haven’t used it but today it will change as we will be making some cheese fondue. Fondue is a Swiss dish made out of cheese melted with wine, kirsch (type of cherry liqueur) and seasoning in a communal pot called caquelon; bread is then picked by long-stemmed forks and dipped into the melted concoction. Initially it there was only one fondue variant which is the cheese but later on several variations have emerged like the chocolate and fondue bourguignonne (raw meat dipped in hot oil)

The word fondue came from the French word fondre which means “to melt”. Earliest recipes were also found on the book called “Käss mit Wein zu kochen” (To cook cheese with wine) which was published during 1699 in Zurich. The recipe states that cheese are to be grated and melted with wine, and for bread to be dipped in it. In 1930 the fondue started to get popular when the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue to become the Swiss national dish, in doing so it will help their economy as cheese consumption will definitely increase. It then became popular in the United States in the late 1960’s when it was introduced by Swiss restaurateur named Konrad Egli. He started with fondue bourguignonne at his Chalet Suisse restaurant in 1956 then the chocolate fondue in the mid 1960’s as part of a promotion for Toblerone chocolate.

There are different types of cheese fondues from the normal ones Neuchâteloise (mix of Gruyère and Emmental) to flavoured ones where either cream, Tomato, peppers, eggs and/or Mushrooms are added.

Like some dishes this have its traditions and it says that if a man drops his bread on the post then he will have to buy the drinks for everyone, and if it’s a woman then she must kiss her neighbours.

Ingredients

200g Emmental, grated
200g Gruyere, grated
1 cup dry white wine
1 tbsp kirsch
2 tbsp cornstarch
1 clove garlic, lightly pounded
1 tbsp lemon juice
1/2 tsp dry mustard
pinch nutmeg

What to dip (Choose from any below)

Day old baguette, lightly toasted and cubed
Vegetables (broccoli, carrots, cauliflower)
Cold Cuts

Method

  1. In a covered container mix together Emmental, Gruyere and cornstarch. Cover container and shake to coat cheese inside.
  2. Rub the pounded garlic inside a pot then pour wine and lemon juice. Place in a stove top and simmer on low heat, once it gets hot slowly add in the cheese while stirring constantly, do not add all of the cheese in one go otherwise it will not result to a smooth texture. Do not let the mixture boil.
  3. Once all of the cheese is melted add in the kirsch, mustard and nutmeg.
  4. Turn heat odd then transfer into the fondue serving pot, set flame to low just to keep it warm.
  5. Serve with bread cubes.

No Responses

  1. Alex says:

    Cheese fondue is a great thing to make on one of those nights when your friends come over. :)

  2. kiwidutch says:

    Good to see you using the traditional Emmental and Gruyere cheeses Raymund, these really DO work the best with regards to taste!
    The melting point of soft, hard, old and young cheeses are completely different, some will turn to the consistany of rubber and resemble car tyre material really fast so it’s worth spending the money to get it right the first time.
    We have a fondue set in the back of the pantry cupboard (or at least we used to, unless Himself ditched it on one of his big cleanouts..) maybe I should dust it off and put Emmental and Gruyere on the shopping list :)

  3. I love reading about the history of some of the dishes. I once received a fondue set but after 2 years and having not used it I actually sold it on ebay… Perhaps I should have waited. This sounds delish, much more preferred to sweet version :-)

  4. nors says:

    San ko ba natikman yan. Ah sa macau. Sa breakfast buffet meron sila cheese fountain tapos daming klaseng tinapay. Sarap nyan bro….. Lupit mo talaga idol!!!

  5. Love a cheese fondue.
    :-) Mandy

  6. peasepudding says:

    This is my favourite fondue, the traditional one. I have so many great memories when living in Germany and skiing in the Alps and eating this after a day on the Piste! We also have a very old retro fondue set that Iove

  7. Two of my faboutite things in this world are wine & cheese, so naturally I have to love this post! Fondue should be listed as one of my favourite pastimes, lol ;)

  8. My favorite is roasted vegetables with fondue, this is a wonderful idea for fall. Thanks for the history lesson too!

  9. Kristy says:

    I have a fondue set somewhere in the basement. I need to pull it out and make this fondue ASAP! Love the combo of cheeses and it’s the perfect fall appetizer.

  10. Tessa says:

    Absolutely delicious!

  11. Villy says:

    Perfect for a friendly dinner! With a chocolate fondue for dessert :)

  12. mjskit says:

    I haven’t had cheese fondue in years! You’ve got me craving it! Yours looks SO GOOD!

  13. Glad you used the kit! It looks so delicious.

  14. I love cheese fondue. We have restaurants around here that are entirely fondue style. Chocolate fondue is next Raymund? ;)

  15. we had a fondue party last winter but the only one that turned out well was the chocolate. Your cheese fondue looks yummy!

  16. foodjaunts says:

    I love a warm cheese fondue and I’m also a fan of the hot oil ones. We went to the Melting Pot (a fondue chain in the US) but I wasn’t that impressed – homemade ones are always so much better. Your version looks like a great app for a party.

  17. Carolyn Chan says:

    Everybody loves a cheese fondue ! Bet your place smelled amazing that day :)

  1. April 12, 2014

    […] Look no further- we’ve found a terrific recipe using Emmental and Gruyere from Raymund at Ang Sarap. “Ang Sarap”, by the way, means “It’s Delicious” in the Filipino […]

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