Swiss Alpine Delight Fondue

Ingredients

• 300g (10.5 oz) Gruyère cheese, grated 300g (10.5 oz) Gruyère cheese, grated
• 300g (10.5 oz) Vacherin Fribourgeois cheese, grated 300g (10.5 oz) Vacherin Fribourgeois cheese, grated
• 1 garlic clove, halved 1 garlic clove, halved
• 250ml (1 cup) dry white wine 250ml (1 cup) dry white wine
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Crusty bread, cut into bite-sized cubes Crusty bread, cut into bite-sized cubes
• Assorted vegetables (such as cherry tomatoes, blanched broccoli florets, and boiled baby potatoes), for dipping Assorted vegetables (such as cherry tomatoes, blanched broccoli florets, and boiled baby potatoes), for dipping

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Rub the inside of a fondue pot with the halved garlic clove.
2. 2.
   In a separate bowl, mix the grated Gruyère and Vacherin Fribourgeois cheeses with cornstarch until well combined.
3. 3.
   Pour the white wine into the fondue pot and heat over medium-low heat until hot but not boiling.
4. 4.
   Gradually add the cheese mixture to the pot, stirring constantly in a figure-eight motion until the cheese is fully melted and smooth.
5. 5.
   Stir in the lemon juice and season with freshly ground black pepper to taste.
6. 6.
   Place the fondue pot on a fondue burner to keep the cheese warm and melted.
7. 7.
   Serve with bite-sized cubes of crusty bread and assorted vegetables for dipping.

Treat your ingredients with care...

• Gruyère cheese — Make sure to grate the Gruyère cheese finely to ensure it melts smoothly.
• Vacherin Fribourgeois cheese — Grate the Vacherin Fribourgeois cheese just before using to preserve its creamy texture.
• Cornstarch — Mixing the cornstarch with the grated cheese helps prevent clumping and ensures a smooth fondue consistency.
• Lemon juice — The lemon juice adds a subtle tanginess to balance the richness of the cheese. Adjust the amount according to your taste preference.
• Crusty bread — Opt for a crusty bread with a dense texture, such as a baguette or country-style loaf, as it holds up well when dipped into the fondue.

Tips & Tricks

• To prevent the fondue from becoming too thick, stir it occasionally while serving to keep it smooth and creamy.
• If the fondue becomes too thick, add a splash of white wine or warm milk to thin it out.
• Experiment with different dippers like blanched asparagus, roasted mushrooms, or even thinly sliced apples for a unique twist.
• For a more intense flavor, you can add a splash of kirsch (cherry brandy) to the fondue.
• If you don't have a fondue pot, you can use a regular saucepan and transfer the melted cheese to a warm serving bowl.

Serving advice

To serve the Swiss Alpine Delight Fondue, place the fondue pot in the center of the table on a heat-resistant mat or trivet. Provide each guest with a fondue fork or skewer for dipping. Encourage everyone to dip their bread or vegetables into the bubbling cheese, swirling it gently to coat. Enjoy the fondue while it's warm and melty.

Presentation advice

For an appealing presentation, garnish the fondue pot with a sprig of fresh rosemary or thyme. Arrange the bite-sized bread cubes and assorted vegetables on a platter around the fondue pot. The golden, cascading cheese will be the centerpiece of the table, creating an inviting and appetizing display.