The most typical dish in Switzerland, delicious and great to share moments with friends or family. Plus delicious Swiss cheese, the fondue is something not to be missed.
Swiss Cheese Fondue
The most typical dish in Switzerland, delicious and great to share moments with friends or family
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- 800 gr of Cheese "Moité-moitié" (400 g. of Cheese Gruyère and 400 g. of Vacherin Fribourgeois).
- Note that in Switzerland you can buy bags of cheese called "Moitié-moitié"
- 1 garlic clove cut in small pieces
- 3 dl of white wine
- 2 tsp. cornstarch. Note that sometimes the cornstach is already dissolve in the bags of cheese.
- About 1/4 cup kirsh
- 1 day old bread cut in small pieces
- Put the fondue pot on a medium heat.
- Dissolve the cornstarch in the kirsch. Set aside.
- Add the garlic and stir it 1 minute with the white wine.
- Melt the cheese little by little on a very low heat.
- Add the cornstarch and the kirsh.
- Keep stirring gently until the fondue is smooth and bubbly. This takes about 15 minutes.
- Set up your fondue pot stand and burner and transfer the pot to the stand. The burner flame (or tabletop cooker) should just be hot enough that the Fondue stay warm. Any hotter and the cheese will burn on the bottom.
- Place the pieces of bread in the fondue with a special fondue fork and enjoy!
- Accompany the Fondue with white wine or hot tea. Never drink cold soda on top of the Fondue. It could cause indigestion.
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