Newly Fond of Fondue.
I grew up through the 1960s, an era of tangerine- and avocado-colored fondue pots. Somehow, until recently, I have never had cheese fondue. How on earth could that be possible?
Our friends, Susan and Towny made sure this was remedied . We went to an incredible cheese shop and picked out three amazing cheeses: two Gruyère (Alpage and Reserve from Fribourg, Switzerland) and a Vacherin Fribourgeois Sangle from the same region. Traditionally, a Swiss fondue is «moitié-moitié» (half and half) Gruyère and Vacherin.
These three cheeses made an incredible fondue into which we dipped golden, sautéed cubes of homemade baguette (see this RECIPE from last week) and a variety of vegetables. We paired the fondue with three Savoie wines, one of which stood out. Please visit the Provence WineZine to read more.
I can already hear your questions. Where do I find these cheeses? Are there other cheeses I can use? The truth is that you can make the recipe with any good Gruyère cheese, many of which are readily available. You can make it solely with one kind of Gruyère, or you can combine it with other Swiss cheeses such as Emmental. The key is that it is a good melting cheese.
Fondue Suisse is perfect for sharing with friends during the holidays, beside a cracking fire with the snow falling outside. And it couldn’t be easier.
~David
Fondue Suisse Classique
To print this recipe, please click on the tony printer icon below.
Ingredients
- 1 large baguette, cut into 1-1/2 inch cubes
- 3 tablespoons butter
- 2 shallots, peeled and quartered, root end intact
- 1 1/2 cups dry white wine
- 1/3 cup kirsch
- 3 tablespoons cornstarch
- 1/2 pound Gruyère cheese, grated
- 1/2 pound Emmental cheese, grated
- 1/4 teaspoon baking soda
- white pepper
- accompaniments (see Notes)
Instructions
- Melt the butter in a large skillet and add the shallot quarters. Cook until fragrant then add the cubed bread. Sauté until bread cubes are golden; set aside. If shallot quarters remained intact, save those for one of the fondue accompaniments.
- Place the wine in a heavy saucepan over high heat. While it is heating, in a separate bowl whisk together the Kirsch and cornstarch until smooth. When the wine is hot and bubbles are just beginning to form, add a third of the cheese and whisk constantly in a figure-eight pattern until completely melted. Repeat with another third of the cheese and, when completely melted, add the final third and whisk until melted, all the while stirring in a figure-eight pattern.
- When the cheese begins to bubble, add the Kirsch mixture and stir, continuing the pattern, until thickened. Reduce heat to medium and add the baking soda; the fondue will foam a bit and thicken. Season well with freshly ground white pepper, then pour into a fondue pot set over low heat.
- Set in the center of the table, with bread cubers on the side, and equip all your guests with hors d’oeuvres plates and long forks for dipping the bread into the melted cheese. See the ideas below for additional accompaniments .
- Serves 6 as a main course.
- Notes:
- — this can be made in a fondue pot; the directions are for those who either don’t have the pot or their pot doesn’t work on their stovetop.
- — cubed bread is the traditional item to dip into your fondue. Our friends added side bowls with a variety of vegetables for variety of color and texture — scallions, the sautéed shallot quarters, artichoke hearts (in water), cherry tomatoes, cocktail onions, and cornichons. Mark and I think mushrooms, and cubed (cooked) Yukon gold potatoes would we great, too.
- – fondue etiquette for these times: use your fondue fork to dip your bread or vegetables into the cheese, then transfer from the fork to your plate. Use a regular fork to eat your goodies, so you don’t double-dip your fondue fork into a shared pot.
© 2024 Copyright Cocoa & Lavender
With thanks to Susan and Towny for sharing the original recipe.
Mimi Rippee
December 2, 2023 at 6:38 amOur dinner last night consisted of bread and cheese, but it was raclette. Fondue is good but not my favorite. It’s the wine or sherry or brandy that gets added to the cheeses that I’m not fond of. I’d just rather have the cheeses as is, with some good bread and charcuterie. Great photos!
Cocoa & Lavender
December 2, 2023 at 7:53 amTo each their own — I actually liked the alcohol in it. You remind me of myself when I was a child — I wouldn’t touch trifle or chicken divan because of the alcohol flavor — now I love it!
Mimi Rippee
December 2, 2023 at 5:39 pmI think that’s exactly how it started for me! My mother would make us eat brandied fruit and baba au rum. Ugh.
Cocoa & Lavender
December 5, 2023 at 3:26 pmAnd that is probably the reason I will not touch coffee or tea! I hated the smell of both of them as a child, and it has not changed.
Nancy
December 2, 2023 at 6:53 amDavid! I am surprised that you never had käsefondue! Es geschmeckt so gut! My favorite part is at the very end. It seems as if the kirsch clings along the bottom of the pot and I like to get out every last gooey bit. My mouth watered reading the recipe.
I just reconnected with a friend. She was in Switzerland when I was in Germany. We have some great memories from that ‘era’. This will be the perfect dish to make the next time we get together.
Vielen Dank! ❤️
Cocoa & Lavender
December 2, 2023 at 7:54 amNancy — I do remember scraping up the bottom when it was almost gone — so thick and flavorful! What are the cheese that might be used in Germany? I hope you have fun making it with your friend from Switzerland!
Carolyne
December 2, 2023 at 8:15 amI love the idea of mushrooms and cheese. A good reminder not to double dip too, although, so tempting. 🙂
Cocoa & Lavender
December 2, 2023 at 8:37 amAnother friend recommended pretzels for dipping. That sounds good, too. I guess if it’s just the two of you, double dipping isn’t off the table!
Melissa
December 2, 2023 at 9:04 amThis brought back lots of memories. We had fondue for dinner from time to time in the early 70s using a recipe very similar to yours (moitié-moitié Gruyere and Emmenthal, flour instead of cornstarch and no baking soda) and I still have my mother’s fondue forks and small Le Creuset pot. I haven’t made this for ages, but I think I’ll get it all out this weekend and try your version.
Cocoa & Lavender
December 5, 2023 at 3:27 pmI’m afraid I’m going to have to break the news to Mark that I’m going to need to buy a fondue set. I really do like it a lot, and now that I know you can use alcohol instead of sterno, it makes it all better! I’m glad I brought back some fun memories for you, Melissa. I don’t know how I missed all of this fun in the 70s, but I’m catching up!
angiesrecipes
December 2, 2023 at 11:34 amThis is a MUST in the New Year menu here in Germany. Great with some beef too and I absolutely love Gruyère :-)), but it’s wonderful to use a mixture of Emmentaler and Gruyère.
Cocoa & Lavender
December 5, 2023 at 3:28 pmThanks, Angie! Now I know what I’ll be making for New Year’s Eve. I did not know it was a tradition, but it will be in our household now. I have also heard that the beef fondue is very special.
Pauline McNee
December 2, 2023 at 2:13 pmDavid your fondue looks perfect. We had an orange fondue set, in the ’70s it was all the rage here, and I know in country Queensland we wouldn’t have used Gruyere or the other cheeses perfect for Fondue, however I still remember it being delicious and a lot of fun. Next Winter I must embrace this tradition again, but right now, it is just about trying to keep cool during a very hot Summer. Envy you your fire and snow, so cosy.
Cocoa & Lavender
December 5, 2023 at 3:29 pmYes, this is definitely not the right meal for you now, Pauline! I’ve been watching your temperatures and they are brutal. Similar to what our summer was here… I’m glad we’re finally having some cool weather, and I can contemplate having fondue for New Year’s Eve! I realize that it would work with just about any good melting cheese… Authentic or not!
Eha Carr
December 2, 2023 at 3:07 pmOh David! OK, I ‘grew up’ more than a decade before you but how on earth did you miss cheese fondue (or the chocolate one) at the time! Matters may have been an iota different Down Under but fondue parties came from left, right and centre!! I usually used three tables with a pot for 4 people at each – delightful taste, mess and fun! Have not heard of it for a few decades methinks but so glad it has not been forgotten! Your method is the same as mine tho’ I was not such a purist about cheeses – anything which melted was likely to make the mix 🙂 !!!
Cocoa & Lavender
December 5, 2023 at 3:30 pmApparently, everyone I know, and their second cousin, were having fondue parties under my nose, but I never got invited. I think a lot of it’s what your parents do… If your parents don’t make fondue, you don’t eat it! I’m making up for lost time now though.
sherry
December 2, 2023 at 8:56 pmI’m with Pauline – not literally 🙂 – we can’t imagine this dish while we are sweltering under the summer sun right now! Soooo hot. but yes this would be delightful in the winter months.
Cocoa & Lavender
December 5, 2023 at 3:30 pmStay as cool as you can, Sherry! The cooler weather will be here before you know it.
Christina Conte
December 2, 2023 at 11:56 pmWell, I’m glad I didn’t have any money on the fact that you have never had fondue until now because I would have LOST, big time! Wow, that’s hard to believe, David!
Here’s something that’s not hard to believe: I posted about Swiss raclette TODAY! Once again, we’re on the same wavelength! I was just in Switzerland at the end of September and I cannot tell you how much cheese my friend and I ate in one meal. No, seriously, I cannot tell you as I’d have to do something terrible to you afterwards…ahaha! Suffice it to say, we ate A LOT, and then finished the meal with meringues with Gruyeré cream! Oh my! Highly recommended!
Cocoa & Lavender
December 5, 2023 at 3:32 pmI saw your Swiss raclette recipe the other day, and laughed out loud! Somehow you, Jill, and I are always on the same wavelength. I have had raclette (and I’m amazed at the differences between the countries in Europe), but fondue somehow escaped me. As I’ve been saying to others… I’m making up for lost time!
Mad Dog
December 3, 2023 at 4:35 amExcellent, I love fondue, which I’ve made with many different cheeses and occasionally with a meat at the same time. You cook strips of steak in a seperate fondue containing oil, then dip them in the cheese. The best bit it is the layer of cheese stuck to the bottom of the pot at the end!
Cocoa & Lavender
December 5, 2023 at 3:33 pmI like the idea of dipping the meat into the cheese after it’s been cooked. What could be better? I do remember, after we were done dinner, scraping out the bottom of the pan with a piece of bread to get the last bit of cheese on the bottom. Amazing.
Rob
December 3, 2023 at 10:13 amDavid, one of my great regrets in life is that I didn’t save my avocado colored electric (Sunbeam brand) fondue set. Your post makes me miss those fondue parties of the 70s and crave a good fondue.
Cocoa & Lavender
December 5, 2023 at 3:33 pmAvocado. That is the color I seen in my head, Ron! I never had one, but I’m thinking of getting a used one now…
Ben | Havocinthekitchen
December 5, 2023 at 5:18 pmWhat can be better than bread and cheese (Well I guess that’s a rhetorical question, but anyway for us that’s one of the best combinations!) But fondue? I recall making chocolate fondue once, but I don’t remember whether we tried a classic/ authentic cheese fondue with alcohol. We have even considered getting a fondue pot / set on a few occasions, but I guess that would have been so cheesy (no pun intended!) But fondue gives me a good vibe, nostalgic and cozy. Perfect for the cold period of time – probably to be enjoyed by the fireplace, with a glass of wine 🙂
Cocoa & Lavender
December 13, 2023 at 11:57 amIf I were to put the major food groups in order, I do think cheese would be at the very top! This is a really comforting dish, Ben, and I think you would both love it very much.
Raymund
December 7, 2023 at 2:21 pmI’m so glad you finally got to try fondue! It sounds like you had an amazing experience with the perfect cheeses and accompaniments. I’m definitely tempted to try making it myself now, especially with your tips about the cheese and the link to the baguette recipe. Thanks for sharing your delicious adventure!
Cocoa & Lavender
December 13, 2023 at 11:58 amI hope you have a chance to make it, Raymund. It’s really a very special holiday treat.
Karen (Back Road Journal)
December 9, 2023 at 8:00 amI’m sure that Susan and Towny were very pleased to introduce you and Mark to this Swiss tradition. I, like the others are so surprised that this was the first time that you tried fondue. One of my best memories of enjoying fondue was setting at a small restaurant next to an open window in a small Swiss town with cows with there big bells clanking in the field outside as my husband, sweet mother in law and I enjoyed a meal of fondue.
Cocoa & Lavender
December 13, 2023 at 11:59 amYour fondue experience in Switzerland sounds magical, Karen! But honestly, almost anything in Switzerland is magical… Right?
The-FoodTrotter
December 10, 2023 at 3:43 amWhen I was younger I had a rebutal about fondue, probably because I tried weird ones, but since I’ve been to French Jura with friends who knew how to do it . Since then I tried multiple varieties such as Appenzeller fondue in Bern or Savoyarde fondue in Jura…. Always gorgeous of course, I mean…. cheese never disappoints 🙂
Cocoa & Lavender
December 13, 2023 at 12:00 pmThat should be the quote of the year, Romain. “Cheese never disappoints.“ Maybe I should schedule a travel trip to try all the different fondue types around Europe. That sounds like a reasonable goal, right?
Jeff the Chef
December 10, 2023 at 10:51 amCould anything possibly be better than bread dunked in melted cheese? I don’t think so. There’s a fondue restaurant near where I live, and I went there once as part of a birthday celebration for a friend, and that’s the only time I’ve had it.
Cocoa & Lavender
December 13, 2023 at 12:00 pmI love the idea of a fondue restaurant! I wish we had one near us, Jeff.
2pots2cook
December 12, 2023 at 5:20 amPretzels, bread croquettes, baguette slices, we love them all with melted cheese! Great for holidays mood!
Cocoa & Lavender
December 13, 2023 at 12:00 pmI don’t know why we never thought of pretzels. It makes so much sense!
Inger
December 16, 2023 at 11:21 amEvery New Year’s Eve we have this and watch The Holiday. More fun than going out!
Cocoa & Lavender
December 16, 2023 at 3:19 pmThat is a lovely tradition, Inger. We love that movie.
Jean | DelightfulRepast.com
December 24, 2023 at 2:20 pmDavid, thank you for including the note on “fondue etiquette for these times”—I was going to suggest it myself! Might have known you’d cover it! There have been minor resurgences of those avocado, tangerine, and harvest gold fondue pots ala 60s (and 70s?). I seem to recall receiving one as a wedding gift; I believe it was avocado. Perhaps it was left over from the earlier “craze” and was being “regifted”?
Cocoa & Lavender
December 26, 2023 at 4:47 pmSadly, no one ever gave me a fondue pot. I might just have to go by my own…
The etiquette for this is very important these days when we think of healthy sharing. I think I’ve seen movies in which people dip their bread into the cheese, and then immediately into their mouth. 😱
Susan Manfull
January 3, 2024 at 9:09 amI love the comments as much as your wonderful post! As you know, we love fondue! It does evoke images of snowy days and big fires but if there is the slightest chill in the air, fondue could be on our table! Finally, what an honor to introduce you and Mark to one of my long-time favorite meals!
Cocoa & Lavender
January 3, 2024 at 4:48 pmIt was so special getting those cheeses for that fondue, Susan. I’ll never be able to re-create it here in Tucson, but I’ll have the memory always.