Anthony Gismondi on Wine
Thursday, October 24 2019


By: Allison Spurrell
No apr├Ęs ski needed

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!



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


4. Transfer to fondue pot and serve.


Wine pairing suggestions : 

Written By: Allison Spurrell
Allison Spurrell
Allison Spurrell

Allison Spurrell stocks the larders of the city’s finest restaurants and your fridge alike, through les amis du FROMAGE, cheese shops in the Kitslano and Strathcona neighbourhoods in Vancouver which she runs with Joe Chaput. Their shelves are filled with 400 cheeses, including local, raw milk French, Italian and other specialties. They also sell foie gras, pâtés, crackers, biscuits, varietal olive oils, vinegars and other specialty food items and their kitchen in Strathcona prepares popular frozen taken away meals. Les amis du FROMAGE has received Vancouver Magazine's Restaurant Award as a top food supplier to Vancouver’s best restaurants and hotels. Allison is a proud member of Confrerie les Chevalier du Taste Fromage de France. To buy cheese visit: les amis du FROMAGE in Kitslano - 1752 West 2nd Ave | Tel (604) 732-4218 or Strathcona - 843 East Hastings St | Tel 604-253-4218 | www.buycheese.com.