Classic Swiss Cheese Fondue (2024)

FAQs

What kind of alcohol is in Swiss fondue? ›

A classic fondue is made from one or more varieties of strong cheese and an alcoholic spirit such as white wine, beer, fruit brandy or cider. Another important component of the dish is the bread for dipping, although new potatoes or vegetables could be used as a substitute.

The cornstarch protects the proteins and the fat in the cheese from breaking down and becoming clumpy and lumpy. Some recipes use flour, but I think that changes the taste of the fondue, making it more starchy. That being said, if you don't have cornstarch you can substitute flour.

In Switzerland, the main ingredients are Gruyère and vacherin from Fribourg, in equal parts (it is called, fittingly, 'moitié – moitié'). In France, it is often made from French cheeses like Comté, Beaufort and Emmental - which is the recipe for the classic Fondue Savoyarde, from the Alpine region of Savoie.

Utensils, etiquette and technique

But fondue etiquette does require that you avoid partaking of fondue if you're ill, never double-dip your bread, and avoid dipping while someone else's fork is still immersed.

Yes, the alcohol is burned off while warming up the fondue.

Foods To Avoid

There are several desserts that use alcohol. For example, bananas foster, tiramisu, and cherries jubilee. Some glazes on desserts, as well as chocolate, might have liqueur. Finally, avoid fondue as it often gets made with beer or wine.

Lemon juice helps stabilize the emulsion of melted cheese and wine, while providing a bright flavor to balance the dairy-fat richness. Keeping the heat low while melting the cheese prevents the fondue from breaking.

When making fondue, the first thing to consider is what type of ingredients you want to use; if you are a vegetarian, you may prefer the oil. The oil is also a healthier option because it contains no fat or calories. However, if you like meat and cheese, the broth is better because it has more flavors.

Wine is also an important ingredient because its acids encourage the softening of cheese. In addition, wine has a lower boiling point than water, allowing the cheese to melt at a lower temperature and helping prevent it from becoming stringy. (The wine you use doesn't have to be expensive.)

Fondue (UK: /ˈfɒnd(j)uː/, US: /fɒnˈd(j)uː/, French: [fɔ̃dy]) is a Swiss melted cheese and wine dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables into the cheese using long-stemmed forks.

How do you eat Swiss cheese fondue? ›

Fondue rules

You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.

In Switzerland, you are not allowed to possess only one guinea pig. They are highly social animals, and isolating them would be considered an act of abuse, so you need to keep at least two of them in one appropriate enclosure. The same applies to parakeets, lamas, horses, and goldfish.

Dining etiquette in Switzerland

Always wait for the host to make the first toast and make sure to maintain eye contact as you toast. Wait for everyone to have their food in front of them before you start eating and be sure to finish everything on your plate, especially if you're at someone's house.

Tipping in Switzerland is not expected. Instead, a service charge will normally be added to your bill. The service charge will usually be declared on the menu if you're in a cafe or restaurant, for example, and is paid directly to the company rather than to an individual member of staff.

This traditional cheese fondue recipe features both Emmental and Gruyère cheeses as well as a type of brandy called Kirschwasser (also called Kirsch), which is made from cherries. If you can't find Kirschwasser, you can substitute brandy or cognac. But don't use cherry liqueur — it's too sweet.

Usually fondue fuel is methyl hydrate, also known as methanol, methyl alcohol, or wood alcohol. Most fondue burners have a fiberglass batting inside them to soak the alcohol up and act like a wick, you do not want to overfill the burner because you do not want to spill burning alcohol and start a fire.

Alcohol is also often mixed into fondue to add flavor and prevent stringiness and curdling. So, if you're using alcohol, make sure that it's high-quality, too. Choose a dry, crisp white wine, like a Sauvignon Blanc or Pinot Grigio.