How To Make Swiss Cheese Fondue

Winapurple

I just came back from Swiss, they made a tastey fondue but I forgot what they put instead of wine, I asked them not to use wine and they were creative enough to really serve a wonderful fondue. Does any one know what can be used instead of wine? Thank you :)

llusik

I agree with Rollo Martins, but he forgot to rasp some nutmeg into the fondue and maybe also a little spoon of citron juice and pepper. A friend of mine recommends to put at the end an egg in to the Caquelon and mix it.

Rollo Martins

I forgot to mention that you should put three to five roughly chopped garlick cloves into the Fondue. They get wonderful in the end. (You can also add mushrooms, tomatoes and so on, but this would not be classical any more...) Drink the same dry white wine you added to cook the fondue when eating it. And do not forget to eat the brown crust at the bottom of the pot, it's the best part... Yummie.

Rollo Martins

This looks somewhat similar to what we would call a Cheese Fondue, but a failed one as was said before. An embarrassing situation for a Swiss to serve such a fondue... I'll try to correct: As said before, do use Gruyère and Appenzell or Vacherin Fribourgeois instead of Emmental. If you use Vacherin Fribourgeois (Fondue Moitié-Moitié, half Gruyere, half Vacherin), add it near the end of the cooking process and not together with the rest of the cheese. As said before, 400 grams of cheese will never serve six people, at the utmost three. You'll need 150 to 200 grams per person, and about half of it of dry white wine (i.e., .75 dl per 150 g of cheese). Mixing the Kirsch with the starch was done correctly in the video, but it stays unsaid that you can simply adjust the thickness of the Fondue to your taste by adding more starch/Kirsch mixture or adding more whine (do not add the starch without Kirsch, as it will build clots). As said before, too, the fondue we see on the video is failed, because cheese and wine are still separated. In such a case reboil the fondue to really melt the cheese and adjust the thickness if necessary as mentioned. (The thickness of the Fondue comes from the starch and not from the incompletely melted cheese, by the way) Furthermore we usually do not cook the fondue in a different pot than we serve it (use a Caquelon, if you have on, or just another ceramic pot, and we do not use a whisk (will hardly work), but a wooden spoon or similar. For the bread: I'd use 200 to 300 grams per person. If you like you serve a glass of Kirsch to all the people (I'd recommend...), have them dip the bread into the Kirsch before dipping it into the cheese. This will be much more fun ;-) And yeah - ok, rather esoteric: Always stir the Fondue in an "8", with the spoon and with the bread. And last but not least, if you loose your piece of bread in the cheese while eating, you'll be punished (i.e. have to kiss the person next to you, will be drowned in the lake nearby, or whatever). Enjoy!

I agree, with Vacherin instead of Emmental cheese it's better. But mainly: Here in Switzerland we use 150-200g of cheese PER PERSON! How these ingredients can serve 6 people... I don't know!!!

tasts like crap absolutely sick

Anyway, i'm agree with you, but right-done Fondue with Emmental can be very tasty too ;-)

How can you call this swiss cheese fondue? It's simply terrible! Any Swiss can tell you that this is not how it is done. The result as seen in the video sequence is a failed fondue: the melted cheese is not homogeneous and too liquid. And we do NOT use emmenthal cheese. Normally (in most cases anyway), it is Gruyère and/or vacherin cheese. The result is supposed to be homogeneous and creamy.