Fondue — A Swiss Tradition

By Bob Lipinski

As the weather turns colder and days become shorter, thoughts of sitting around a roaring fire come to mind. Although freshly roasted chestnuts and large mugs of mulled wine or even hot chocolate satisfy, I enjoy dipping some crusty bread into a pot of melted cheese. Not just any cheese, but one that is flavored with kirsch (cherry brandy), garlic, white wine, and seasonings. I’m talking fondue, a true Swiss tradition.

The word “fondue” comes from the French word fondre, meaning “to melt.” There are several kinds of fondue including the traditional cheese one and a meat fondue known as fondue bourguignonne from Burgundy, France, where cubes of raw beef are threaded on skewers, then dipped in bubbling hot oil for several minutes prior to being eaten with various dipping sauces.

Then there is a dessert fondue featuring chocolate, cream and liqueurs heated until melted, then used to coat pieces of cake or fruit.

When selecting wines to pair with fondue, choose fairly neutral dry white wines with good acidity, while avoiding oaky ones. My recommended white wines include a Swiss Fendant (Chasselas grape); French Chablis or Muscadet; Grüner Veltliner, Sauvignon Blanc, or dry Riesling. Choose red wines with little tannin and oak such as Beaujolais (Gamay), Grenache, Grignolino, and Pinot Noir.

The following fondue recipe is a modification of the original I enjoyed while in Switzerland. Although the recipe calls for the traditional Emmentaler, Gruyère, or Raclette cheese, you can also try Appenzeller, Beaufort or Comté and any combination of these cheeses.

Cheese Fondue

INGREDIENTS:

• 3 cloves garlic, pressed
• 1 pound Emmentaler, Gruyère, or Raclette cheese, grated (not chopped)
• 1 teaspoon butter
• ½ cup dry white wine (see above recommendations)
• ⅓ cup kirsch (cherry brandy, NOT “flavored” brandy)
• 1 teaspoon cornstarch
• Nutmeg for dusting
• Salt and white pepper to taste
• ¹⁄₈ teaspoon bicarbonate of soda

DIRECTIONS: In an earthenware pot, rub the sides and bottom with garlic (add to pot), then add cheese, butter, white wine, kirsch (in which the cornstarch has been dissolved) and nutmeg. Place the pot over medium heat and stir with a wooden spoon. If the cheese forms into a thick mass, continue to stir and it will be re-absorbed. As the mixture continues to bubble, adjust flavor with salt and pepper, then add the bicarbonate of soda, which will make the fondue lighter. Now the fondue is ready to enjoy. Take cubes of crusty French or Italian bread; fasten onto foot-long, three-pronged, metal fondue forks and dip into the fondue for a moment or so before popping it into your mouth. Now enjoy a glass of some good Swiss wine!

Bob Lipinski is the author of 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com or bkjm@hotmail.com.