Swiss Fondue (Neuchâteloise)

Let's talk fondue.

Prior to coming to Switzerland, I wasn't exactly a fondue person. Oh sure, I had eaten fondue before-- dinners at The Melting Pot, dipping bits of fruit or cake into melted chocolate. But I didn't really get fondue. For me, fondue was simply a quirky meal-- more of a grown-up way of playing with your food than an actual dinner.

Then I came to Switzerland.

In Switzerland, fondue is more than just a fun treat, but a common, delicious dinner. Since the founding of the Swiss Cheese Union (yes, this exists) in the 1800s, fondue has been the national dish of Switzerland. In addition to being a symbol of national pride, different regions of Switzerland have also put their unique spin on the dish--altering the cheese or wine used, or adding in new ingredients, like mushrooms or potatoes. In short? Swiss fondue is unique, delicious, and something definitely worth experiencing.

I'll be honest: as delicious as fondue is, this probably isn't the best time of year to post a recipe for hot melted cheese. As the weather turns warmer (and swim suit season draws nearer), recipes for fresh salads and cold smoothies seem far more appropriate. Nevertheless, Ben and I have been eating a lot of fondue lately, and considering that I'm about to leave the country of cheese in just over two (two!) weeks, I thought it was high time to post a recipe for fondue.

Although there are a lot of variations on Swiss fondue, this is my personal favorite: Fondue Neuchateloise, from the Neuchatel region of Switzerland. Enjoy!

Recipe
(adopted from....nowhere! I watched a Swiss lady make this, and took good notes.)

Ingredients
Equal parts Gruyere and Emmenthal cheese (about 1/2 a pound each, perhaps?)
1 cup dry white wine
1 garlic clove
2 tablespoons cornstarch
2 tablespoons kirsch*
Black pepper, to taste**

*Kirsch is a cherry-flavored Swiss/German liquor. When I make fondue at home, I usually leave it out (it's a bit pricey), but it definitely adds a nice flavor.
**In addition to pepper, nutmeg, lemon juice, or parsley can also be nice.

Step 1: Grate the cheese and smash the garlic.

Step 2: Smear the garlic along the inside of a large fondue pot. Add the wine, and simmer on low heat.

wine and garlic.

Step 3: Slowly add the cheese, stirring continually. Be careful not to let the cheese boil.

melted cheese! mmm....!

Step 4: When the cheese is completely melted (this can take a while, so don't worry if you've still got some clumps!), add the cornstarch and kirsch. Increase the heat until cheese is barely bubbling, then add pepper and other spices (nutmeg, etc.) if desired. 

my personal favorite: neuchateloise fondue and a granny
smith apple. YUM. 

Step 5: Serve with fresh bread, small potatoes, or (my favorite) crisp apples. Enjoy! 

bon appetit!