Swiss fondue!

Swiss fondue!

Apologies for the lack of photos; we were too busy eating to do anything else!

One of the many things Switzerland is known for is the ever humble yet ultra delicious fondue. The word “fondue” comes from the French word fondre which means “to melt”. It is basically cheese melted in an earthenware pot known as a caquelon over a small burner and the process of enjoying fondue is pretty fun and easy as well; just spear a cube of bread with a prong and swirl it around in the melted fondue mix for your cheesy find. Take care not to burn yourself when you’re attempting to put the hot cheesy bread into your mouth.

Fondue can be made with many varieties of cheese and toppings; this one is a moitié-moitié (half-half) which consist of Gruyère and Vacherin Fribourgeois. Some people use Emmental or raclette cheese and then there is of course the chocolate fondue thing! You can even add in tomatoes or mushrooms if you like.

The preparation technique is similar to what is written on Wikipedia,

There are many kinds of fondue, each made with a different blend of cheeses, wine and seasoning, mostly depending on where it is made. The caquelon is first rubbed with a cut garlic clove, then wine and cheese slowly added until melted. A small amount of potato starch (or corn starch, cornflour or flour) is added to prevent separation and the fondue is almost always further diluted with either kirsch, beer, black tea, and/or white wine. The most common recipe calls for 1 dl (100 ml) of dry white wine per person and a 200 g mix of hard (such as Gruyère) and semi-hard (such as Emmental, Vacherin or raclette) cheeses. The mixture must be stirred continuously as it heats in the caquelon. Crusty bread is cut into cubes which are then speared on a fondue fork and dipped into the melted cheese.

Oh and try not to lose your bread while you’re dipping it, you might just end up having to either swim in the lake nearby or kiss someone!


Anyway, this dish is excellent during winter because of the hearty feel of the cheese and the warmth of the wine in it. Best to be eaten in a group of four – it’s more fun – but you can still chow on it with your partner alone. For those lazy buggers out there, fondue mixes are available in packs, usually for a serving of two.

Btw, how does one blog about speaker mounts? I’m beginning to run out of ideas – I just put mine on stands. O’well…

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1 Comment

  1. Cheese fondue is great, i remember sitting in a small swiss “Hütte” eating the best fondue ever, what a nice meal 😉

    For topping i like it classic with bred and some vegetables.

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