Cheese fondue
Cheese fondue, from above
VegFribourg and Vaud

Cheese fondue

A pot of molten cheese and a rule: drop your bread and you buy the next round.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

30 minTime
54 gProtein each
mildSpice
The shared pot2 chapters · 1 min read

Make it your way

Grandma's wayMoitié moitié: half Gruyère, half Vacherin or Emmental.
The original
987kcalsame
54 gproteinsame
3 gfibresame
30minutessame

Cheese fondue.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Garlic1 clove, halved
Dry white wine1¼ cups dry white wine
Gruyère cheese300 g Gruyère and 300 g Emmental or Vacherin, grated
Cornflour (cornstarch)1½ tbsp
Brandy2 tbsp kirsch
Nutmega grating
Black pepperto taste
Baguette (french bread roll)1 large loaf, cubed with crust on each piece

Method

4 steps
  1. 1Rub the inside of the fondue pot (caquelon) with the cut garlic.
  2. 2Warm the wine until steaming, then add the cheese a handful at a time, stirring in a figure of eight.
  3. 3Mix cornflour with kirsch and stir in. Cook until thick and smooth. Add nutmeg and pepper.
  4. 4Set over the burner at the table, keeping it just bubbling. Dip bread on long forks, stirring as you go.
Serve it like this

Bring the caquelon to the table over its burner, bread cubes in a basket, with small potatoes, gherkins and pickled onions.

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Make it a meal

What goes with Cheese fondue: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Methi thepla40 min
On the side Aloo gobi35 min
On the side Avial35 min
To drink Sol kadhi40 min
Something sweet Engadiner Nusstorte90 min
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