I couldn’t possibly travel all the way to Switzerland and not have a traditional Swiss fondue!
There are many different recipes for cheese fondues. My Grandma has her very own, tried-and-true fondue recipe which is based on what’s known as fondue vaudoise. When Grandma was a young woman she worked at a restaurant in the French part of Switzerland. That’s where she prepared and served many fondues.
The other day it was my first time for a fondue. I didn’t really know what to expect, but as soon as Grandma started with the preparations, a yummy smell permeated the kitchen—perhaps it had something to do with the Kirsch?
The fondue is served!
mmmh… this is delicious!
I really, really liked Grandma’s fondue, so much so that I asked her for her (no longer) secret recipe. Here it is:
Grandma’s Fondue
(serves three to four)
method
- grate 400 grams Gruyère cheese and 100 grams Emmental cheese
- place cheese in a saucepan, add 400 ml of medium white wine and melt over a low heat stirring constantly
- (cheese may form into a lump)
- mix 2 level tsp cornflour and 100 ml Kirsch
- add slowly to cheese mixture, stirring constantly
- add a couple of generous pinches of nutmeg and ground pepper
- if mixture is too thin add a little ordinary flour mixed with water or Kirsch
- rub the inside of the fondue pot with fresh garlic before adding cheese mixture
- place pot on burner and enjoy
Before I go, here’s a tip: If you live in New Zealand like me, and can’t find the real Swiss made Gruyère and Emmental cheeses, Robynne, a friend of my Dad’s, has a fondue recipe that uses New Zealand cheeses on her CheeseShop website.
Bye for now, I’m going to have another sip of Kirsch…
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