Cheese Fondue

This traditional and iconic Swiss dish is enjoying a revival in Australia. We’ve made it even easier to prepare with our special grated cheese mix with just the right blend of cheeses for full flavour and supple consistency.

Serves: 200g cheese per person scale up as needed    Prep time: 5 min        Cook time: 15 min 

Ingredients (per person)

• 200g alpine cheese
• 100ml dry white wine such as a dry riesling
• 1 garlic clove, sliced
• 1/3 tsp. baking powder
• freshly ground black pepper
• crusty bread, cured meats, pickled vegetables and so on to dip in your fondue
• optional, 50ml kirsch (clear distilled wine made with sour cherries)

Method

1. Fondue Preparation Guide

   1. The cheese should be grated, but if you don’t have a grater, you can finely cut it instead.

   2. Smear the inside of your fondue pot (or a regular pan) with a garlic clove.

   3. Pour the white wine in gradually – not all at once. Start by adding a little bit of wine to the pot, then add a small amount of grated or finely cut cheese. Stir gently as it melts. Once that portion has melted and combined, add a bit more wine and then a bit more cheese. Continue this process, alternating wine and cheese, until everything is incorporated. Avoid adding everything at once – it won’t work as well.

   4. Heat the mixture over medium heat, stirring regularly until the cheese has fully melted and the texture is smooth. Be patient, this can take some time.

   5. Make sure the mixture does not boil at any point.

   6. Blend the kirsch with a small amount of baking powder. Don’t overdo the baking powder – just a little is enough.

   7. Stir constantly over medium heat until the mixture thickens slightly and becomes uniform. This will take a few minutes, so stay patient.

   8. Season with freshly ground black pepper to taste.

   9. Transfer the fondue pot to the table and keep it warm over a lighted burner.

   10. Serve with crusty bread, cured meats, and pickled vegetables. Enjoy!

    

Tips

• Kirsh is only an option, but if you go with the kirsh version make sure you get a right kirsh

 Recipe by K-SEIN Fromagerie