The Swiss are known for a few good things. Knives, skiing a certain bork-bork-bork Chef and cheese fondue all come to mind. A pot of cheese and a bottle of wine by the fire sounds like absolute heaven, especially on a frigid winter night. With nowhere to go and no one to see, doubling up over a bubbling pot of cheesy calories only seems like a logical move. Bang out a baguette and you have yourself a good time partner!
My hubby once lived in Germany, close to the Swiss border. He swears by this version, which uses a sprinkle of Kirsh to get a subtle fruity nuance to the mix. Pop your fave white and add some veggies if you feel like you ought to.
Recipe- Cheesy Swiss Fondue
Equal Parts (500 grams or so) Emmental and Gruyère Cheeses and about 50 grams of Parmesan for extra flair
White Wine (see below)
Rub cast iron pot (like this beauty from Swissmar) with a whole garlic clove and place on stovetop over low heat. Set garlic aside and add one cup of sweet-ish white wine (not an oaky Chardonnay, but a Gewürztraminer or Riesling would work well). Add a sprinkle of nutmeg. Fold in the cheeses. Add a splash of lemon juice and continue to simmer on low, stirring and ensuring it does not come to a boil. Add 1-2 tbsp of Kirsch and continue to simmer. If mixture seems a little watery you can add a 1/2 tsp of cornstarch to help thicken. Move to tableside and continue to stir with each stabby-cheese stroke over fire-safe flame in an approved fondue vessel. Serve with a crusty baguette, fresh cut mushrooms and ground black pepper.
All images by Libby Roach.