The Swiss cheese fondue is a blast of the season. During the cold season or on festive days, the food tastes particularly good. With simple ingredients like wine, bread and cheese you cook a feast with lots of fun for you and your friends.
For 6 servings
- 600 g of small, hard-boiling potatoes
- 500 g bread (best mixed baguette, rye bread and peasant bread)
- 250 g small mushrooms
- 6 figs
- 100 g of physalis
- 300 g of seedless grapes
- 120 g Bündnerfleisch
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- 1 clove of garlic
- 300 g each of Vacherin, Emmentaler and Gruyère
- 450 ml of dry white wine
- 4 tsp cornstarch
- 3 tablespoons of kirsch
- grated nutmeg
- Caquelon (cheese fondue pot)
- fondue forks
- Alcohol for the rechaud
Boil 1 potato in salted water for 15-20 minutes. Cut the bread into cubes of approx. 3 cm. Clean mushrooms, quarter figs. Arrange on plates together with physalis, grapes and Bündnerfleisch.
2 For the cheese, peel garlic, halve, rub fondue pot with it. Grate cheese roughly. Bring the wine to a boil. Stir the starch and kirsch until smooth, stir in and bring to a boil.
3 Gradually stir in a handful of cheese over medium heat, dissolving with a wooden spoon, stirring constantly. Boil, season with pepper and nutmeg. Fill the cheese mass into the caquelon and keep warm on the rechaud.
To stir patiently: Swing the wooden spoon vigorously while melting the cheese. And: Even if it looks as if something settles, bravely continue to stir!
A pinch of baking powder: As soon as all the cheese has dissolved and the fondue is nicely smooth: stir in a pinch of baking powder, which hisses and bubbles briefly, but makes it nice and fluffy.
Tea as a companion: Traditionally, there is black tea. Why? Because the cheese is not so heavy in the stomach.