As a child I visited Switzerland with my
parents and siblings. A Swiss friend of my father's wrote down his
recipe for Cheese Fondue.
Most other recipes have you bring wine to a slow boil first,
and then add cheese; this recipe says to add the cheese to
the cold wine, and then start the heating. I think it indeed
A Cheese Fondue Table
A Cheese Fondue Plate
Cheese: half Swiss Emmenthaler, half Gruyère
Dry white wine
(I prefer Kendall-Jackson Riesling)
(sour dough) baguettes
one or two cloves garlic
# to feed
550 g / 1¼ Lb
400 ml / 14 oz.
30 ml / 1 oz. (2 TBsp.)
750 g / 26 oz. (1Lb 10 oz.)
550 ml / 19 oz. (2 cups 3 oz.)
30 ml / 1 oz. (2 TBsp.)
900 g / 2 Lb
650 ml / 3 cups
45 ml / 1½ oz. (3 TBsp.)
Keep in mind that the pieces of cheese you buy probably have rinds,
subtract 10-20% of the stated store weight.
A regular bottle of wine is 750 ml.
Optional Side Dishes:
mushrooms (for dipping)
fruits like kiwis, pears (Doyenne de Comice), and mangoes
lettuce (with nuts, avocado, tomatoes)
cucumber, bell peppers
The fondue itself cooks in about ten minutes and needs your undivided
attention: so lay the table, set up burner, arrange flowers and
prepare side dishes beforehand (or ask a helper.)
Slice bread in about ½-inch (1½ cm) pieces, then cut those pieces in two;
Cut off rind from cheeses, then cut big slices, weigh to needed amount;
(the 'big slices' are about ¼ inch, ½ cm)
Dice the big slices of cheese;
(most recipees say not to use grated cheese)
Put Kirsch in small glass, add corn starch, stir till dissolved;
Peel one or two cloves garlic, cut through, and vigorously rub the
fondue pan with it;
Pour wine in pan, add cheese, and right away put on fairly high
fire, stir in
circles, slowly but continuously and always in the same
It takes about ten minutes for the cheese to melt and dissolve;
when you lift your
stirring spoon the cheese should drip off: if it forms strings it's not yet
Add cornstarch/Kirsch solution and keep stirring;
Grind some pepper and grate a little nutmeg over the fondue, keep stirring;
Turn on tabletop burner and move fondue pan to it, try to keep fondue at a slow bubble;
During your dinner the fondue may thicken, probably after about
ten minutes and maybe again later: put it back on the stove for a
few minutes, add a small amount of wine (2 oz / 50 ml, preheated
in microwave) and stir well.
mix diced cheese with cold wine, start heating
halfway: cheese is partly melted/dissolved
ready: all cheese melted/dissolved
Cheese Fondue Fork, Regular Fork
Putting Bread on Cheese Fondue Fork
Now Dip In and Stir
Slide from Fondue Fork with Regular Fork
And Have A Cup of Tea
Stick a piece of bread on a fondue fork and dip it in deeply, to the bottom,
and stir the fondue with a circular motion, to keep it from burning.
Back on your plate, slide the cheese-covered piece of bread from your
fondue fork with your regular fork, for hygiene and safety.
Fondue forks have sharp points.
Mushrooms also dip well in fondue.
If the fondue does not drip from the bread but pulls strings from the
pan it means the temperature is too low. You might put the pan back on
the stove for a few minutes, stirring well.
Have a cup of tea with your cheese fondue.
The stand I made keeps the fondue pan from sliding off the electric burner.
I do not believe in the mystique of fondue: I use a regular
ceramic/tempered glass (Corningware/Arcopal) pan (not an earthenware 'caquelon') and
an electric burner on my table, not an alcohol flame.
You may also add a little lemon juice to the fondue, like one or
two teaspoons (5-10 ml.) The fruity taste of the Kendall-Jackson
Riesling makes my fondue sometimes taste vaguely of ginger, which
seems a nice complement: you could add a little
Stir always in the same direction: so as not to break the
long molecules of cheese components
It is said that you can make a good cheese fondue with the
Dutch Maasdammer cheese - I have not tried it. But I do know
that the fondue may turn greasy when you use even a little of a
Actually, the cheese does not dissolve or melt, but emulsifies.
If the fondue is not all finished, scrape leftover cheese out of the pan and
discard: do not flush it all out in the sink.