Fondue moitié-moitié – Swiss cheese fondue
Time: 30 minutes
Servings: 1 (multiply accordingly)
- 100g Gruyère cheese, grated coarsely
- 100g Vacherin fribourgeois cheese, grated coarsely
- 100 ml dry white wine
- 1 tsp cornflour
- 1 clove garlic
- lemon juice
- white crusty bread cut into thick slices (pain mi-blanc is traditional – this is white with a good proportion of rye to give it a coarse, chewy texture)
- Rub the inside of a cast iron or earthenware fondue pot with the cut side of a clove of garlic. Chop up the garlic and put it in the pot.
- Mix the grated cheese with the cornflour. Put it into your fondue pot with the wine.
- Heat gently on the hob, stirring all the time, until it starts to bubble, and all the cheese is melted and silky smooth.
- Add a little grated nutmeg and a squeeze of lemon juice to taste.
- Light the burner and prepare to receive the fondue at the table.
- To eat, take a slice of bread and tear off a chunk. Squeeze it onto your fondue fork, making sure it’s well anchored into the crust, and dip it into the fondue. Make sure you stir the pot a few times with your morsel of bread before you eat it, to stop it sticking to the bottom too early.
- Continue in this manner until all the fondue has gone.
Of course, that’s not all there is to eating fondue. There are all sorts of other aspects you should bear in mind, such as having the right kind of glass to drink out of, whether or not you have cornichons and pickled onions beforehand, or simply viande séchée des Grisons, whether it is polite or churlish to dip one’s bread into a glass of kirsch before stirring it into the fondue… All this and more is analysed in detail in my Fondue Factoids.