How to make Swiss Fondue (with a little help from the French)…and what to serve with fondue.
It’s true–the Swiss get all the credit for fondue, but let’s remember that the French have their share of the Alps, too. And the French love this Alpine dish.
So, what’s the difference between a French fondue and a Swiss fondue? It’s simply in the cheese. The Swiss would likely use their versions of Gruyère or Emmenthal, while the French would use their own Alpine cheeses, such as French Emmenthal or Comté, the French version of Gruyère.
Here’s my recipe for Fondue; if you need a little “how to” instruction, check out the video, below. And if you want to find out what to serve with fondue, check out my menu.
Makes 4 to 6 main-dish servings
11/4 pounds Comté, Gruyère, or Emmental cheese, shredded
3 tablespoons all-purpose flour
1 garlic clove, halved
1 1/2 cups dry white wine, such as unoaked Chardonnay or Sauvignon Blanc
Freshly grated nutmeg (optional)
Freshly ground black pepper
2 percent or whole milk (if needed)
Toasted bread cubes (from a baguette) and sliced pears or apples
1. Bring the cheese to room temperature (this will take about 30 minutes). Toss the cheese with the flour. Rub the interior of the fondue pot with the cut garlic clove.
2. Heat the wine to a low simmer in a medium-size saucepan over medium heat. Reduce the heat to low. Add a handful of the cheese mixture and stir constantly with a wooden spoon until melted. Continue with the remaining cheese, adding it by the handful and stirring until each addition is melted before adding more. Stir in a few gratings of nutmeg, if you like. Season to taste with pepper. If the fondue seems too thick, stir in a little milk (up to 1/4
3. Transfer the fondue to the fondue pot and keep the mixture bubbling gently over a fondue burner, following the manufacturer’s directions. Serve with toasted bread cubes and apple and/or pear slices.Share