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The fall weather is perfect for fondue.
Cheese Name: Fondue
Origin: Switzerland / France
Milk Type: Cow’s
Style: A delicious melted cheese dish
Description: Fondue is a dish originating in the mountains of Switzerland and France. Dry white wine is heated, and then grated or cubed cheese is added slowly until melted. Basically, you are making an emulsion, so you need to have the correct amount of wine to cheese so that the mixture doesn’t break. One cup of wine to 400 grams of cheese works well. You can use a small amount of corn starch or potato flour to help stabilize your dish. Two hundred grams per person is the usual amount if this is your main course.
There are many different cheese blends that can be used:
- Basic Blend – Is made up of 60% Swiss Gruyere and 40% Swiss Emmenthal. Emmenthal will make your finished fondue a little stringier, so 40% is plenty. This is very tasty but shouldn’t be too strong for fondue virgins.
- Moitie Motie – Is a blend of half Swiss Gruyere and half Vacherin Fribourgeois. The Vacherin is a washed rind cheese, which has a stronger, earthier flavour and so your finished dish will be tastier and a little creamier.
- French Blend - Is usually a mix of Beaufort, Comté, and Tomme de Savoie. The ratio depends on how strong you would like your finished fondue. Sadly, although all of these French mountain cheeses are available in our market, they are slightly cost prohibitive. It’s definitely worth making this blend and it is seriously delicious but it should only be for people you like a lot.
- Other cheeses to add – there are many other French and Swiss cheese that you can add to spice up your Fondue. Appenzeller (classic or Surchoix), Abondance, Der Scharf Maxx, Le Marechal, Cave Aged Gruyere, and Raclette all work well.
Tasting Notes: Depending on what mix you use the fondue could be slightly nutty tasting to quite earthy and strong. The addition of Vacherin makes your mix a little earthier, and Appenzeller will make it a little sharper. The texture will also vary depending on the mix. Raclette (which is its own melted cheese dish) is a great addition if you like your mix a little creamier, but not too strong.
Pairing: Traditionally fondue is served with cubes of crusty bread, dipped into the cheese with long forks. A side salad and some pickled onions and cornichons would round out the dinner. Of course, if you would like other things besides bread there are numerous accompaniments to suggest. Blanched cauliflower or broccoli, sliced salami or grilled sausage, raw apples or pears, or even small boiled potatoes will all work well to dip into your fondue. Really, what doesn’t go with a pot of melted cheese!
Recipe:
basic fondue recipe for 2 – 3 people
1 garlic clove cut in two pieces
1 Tbsp cornstarch (or potato flour)
500 gr grated cheese
1 ¼ cup dry white wine
1. Rub inside of fondue pot with garlic.
2. Toss cheese with cornstarch.
3. On medium setting, heat the wine in a sauce pot on the stove. Stir in cheese mixture gradually and continue to cook for 2-3 minutes until mixture is thick and smooth and comes to a boil, stirring
constantly.
4. Transfer to fondue pot and serve.
Wine pairing suggestions :
