Fondue recipes to brighten the mood

Ingredients

Serves 4

• 11 oz  of Le Gruyère AOP
• 11 oz Vacherin Fribourgeois AOP
• 1 tbsp dried porcini mushrooms
• 1-2 cloves of garlic
• 1 tsp of butter
• 1 cup dry white wine
• 2 tablespoons cherry brandy (Kirsch)
• Salt pepper
• grated nutmeg
• 1 tablespoons of corn starch
• 1 baguette

Time required: approx. 30 minutes (without soaking time)

Preparation

Soak the mushrooms in warm water for about 30 minutes. Peel garlic and chop finely. Cut off the rind of Le Gruyère AOP and Vacherin Fribourgeois AOP and grate. Drain the mushrooms, collecting 2 tbsp of the water. Finely chop mushrooms.
Boil butter in a suitable fondue pot (Caquelon) on the hotplate. Put the mushrooms and garlic in it. Pour the wine and bring to a boil. Add the cheese gradually and melt it with constant stirring. Stir until a consistant mass is formed.
Taste the Fondue with cherry brandy (Kirsch), salt, pepper and nutmeg. Combine the starch with the mushroom-water then add to the fondue and keep stirring. Place the fondue pot on a rack.
Cut the baguette into pieces and serve the fondue with a mixed salad as sidedish.

Recommendation

Instead of the baguette use cooked and peeled potatoes.

Ingredients

for 4 persons

• 1 clove of garlic, peeled and sliced into two
• 11 oz Sbrinz AOP, finely grated
• 7 oz Raclette cheese, roughly grated
• 11 oz Tilsiter Suisse (red label), roughly grated
• 1½ cup white wine
• 4 teaspoons of cornflour
• 1 teaspoon of lemon juice
• 1½ oz of Kirsch (cherry brandy)
• Ground pepper, grated nutmeg

Preparation

Rub the fondue pot with the clove of garlic. Mix the cornflour with the Sbrinz AOP, the raclette cheese and the Tilsiter. Add the white wine and lemon juice and bring to a boil whilst stirring continuously. Pour in the kirsch and season with the pepper and nutmeg.

Ingredients

for 4 persons

• 1 clove of garlic, peeled and sliced into two
• 14 oz  Appenzeller® cheese, grated
• 14 oz Tilsiter Suisse (red label), roughly grated
• 1 1/4 cup cider (fermented apple juice)
• 4 teaspoons of cornflour
• 1 teaspoon of lemon juice
• 1.5 oz  of apple eau-de-vie or calvados
• Ground pepper, grated nutmeg

Preparation

Rub the fondue pot with the clove of garlic. Mix the Appenzeller® and the Tilsiter with the cornflour, add the cider and lemon juice then bring to the boil whilst stirring continuously. Season with apple cider, pepper, nutmeg and bring to a boil once again and serve immediately.

Ingredients

for 4 persons

• 1 clove of garlic, peeled and sliced into two
• 14 oz Gruyère AOP, grated
• 14 oz Vacherin Fribourgeois AOP cut into thin slices
• 1½ cup dry white wine
• 4 teaspoons of cornflour
• 1 teaspoon of lemon juice
• 1½ of kirsch (cherry brandy)
• 1 pinch of cayenne pepper

Preparation

Rub the fondue pot with the clove of garlic. Mix the Gruyère AOP and the cornflour, add the white wine and lemon juice, then bring to the boil whilst stirring continuously. Reduce the heat, add the Vacherin Fribourgeois AOP and mix well until it melts. Pour in the kirsch and season with pepper. The fondue must not be cooked too much, but simply kept warm on the burner.

Ingredients

for 4 persons

• 1 clove of garlic, peeled and sliced into two
• 1 lbs  Gruyère AOP, grated
• ½ lbs. Emmental AOP, grated
• 1½ oz Schabziger, finely grated
• 1½  cup dry white wine
• 4 teaspoons of cornflour
• 1 teaspoon of lemon juice
• 1½ oz of Kirsch (cherry brandy)
• Ground pepper, grated nutmeg

Preparation

Rub the fondue pot with the clove of garlic. Mix the Gruyère AOP and the Emmental AOP with the cornflour, add the white wine and lemon juice then bring to a boil whilst stirring continuously. Add the Schabziger and the Kirsch, season with  pepper and nutmeg.

Ingredients

Serves 2

• 1 ovenproof dish of 1 quart capacity
• 1 lbs of small potatoes such as Amandine
• 1 tbs  cream
• chopped fresh herbs such as thyme, rosemary or sage
• 1 Vacherin Mont d‘Or AOP
• 1/2 cup of white wine

Preparation

1. Wash and halve the potatoes. Pour on the cooking cream and herbs, mix in by hand and put in the dish.
2. Wrap the Vacherin Mont d‘Or in aluminium foil. Pierce holes in the surface and pour on the white wine.
3. Put the Vacherin Mont d'Or AOP on baking paper in the baking tin and, together with the potatoes, bake for 25 mins. in the middle of the oven, preheated to 400°F.

Preparation tip
 

Finely chop 2 tbs of soaked, dried mushrooms such as morels and porcini and add them to the melted cheese, together with some fresh thyme. Serve like a fondue with crusty dark bread.

Ingredients

for 4 persons

• 1 oz butter
• 1 clove of garlic, peeled and sliced into two
• 1 finely chopped onion
• 3 tomatos concassée (peeled and diced)
• 1 lbs Walliser Raclette AOP, grated
• ½ lbs Emmental AOP, grated
• 1 cup dry white wine
• 4 teaspoons of cornflour
• 1½ oz of kirsch
• Ground pepper, grated nutmeg

Preparation

Melt the butter in the fondue pot. Add the garlic, onion and tomatoes, briefly cook then add the white wine. Add the cheese and bring to the boil over a low heat, whilst stirring continuously. Mix the cornflour and the Kirsch and pour into the fondue. Continue to stir well, bring to the boil once again then season with the pepper and nutmeg. Add a pinch of marjoram or oregano for flavor.

(To prepare the tomatoes concassée: Make an incision in the shape of a cross in the skin of the tomatoes, briefly immerse them in boiling water, refresh with cold water, then carefully peel them. Remove the seeds and cut the tomatoes into small dice).

Ingredients

for 4 persons

• 1 clove of garlic, peeled and sliced into two
• 1.5 lbs Vacherin Mont-d’Or AOP without rind, as fully ripe as possible
• 1 cup of dry white wine
• 2 teaspoons of cornflour
• 1.5 oz of calvados
• Ground pepper, grated nutmeg, paprika, cayenne pepper
• 2 tbsp of chives, finely chopped

Preparation

Rub the fondue pot with the clove of garlic. Put the Vacherin Mont-d’Or AOP and the white wine in the fondue pot and leave to melt over a medium heat whilst stirring continuously. Mix the cornflour with the calvados, add it to the fondue, cook briefly, season and serve immediately. At the table, sprinkle the fondue with the finely chopped chives, according to taste.

Ingredients

for 4 persons

• 1 clove of garlic, peeled and sliced into two
• 1 teaspoon of lemon juice
• 1 lbs Gruyère AOP, grated
• 2/3 lbs Tête de Moine AOP, roughly grated
• 4 teaspoons of cornflour
• 1.5 cup white wine
• 1.5 oz of Kirsch
• Ground pepper, grated Nutmeg

Preparation

Rub the fondue pot with the clove of garlic. Mix the Gruyère AOP, the Tête de Moine AOP and the cornflour, add the white wine and lemon juice and bring to a boil whilst stirring continuously, until the cheese melts. Add the Kirsch, season with the pepper and nutmeg and serve immediately.

Ingredients

for 4 persons

• 1 clove of garlic, peeled and halfed
• 1.5 lbs Grated Gruyère AOP 
• 1 cup Vaud white wine (or any dry white wine)
• 4 teaspoons of cornflour
• 1 teaspoon of lemon juice
• 1.5 oz of Kirsch (cherry brandy)
• Ground pepper, grated nutmeg

Preparation

Rub the fondue pot with the clove of garlic. Mix the Gruyère AOP and the cornflour, add the white wine and lemon juice then bring to the boil whilst stirring continuously. Add the Ksch and season with pepper and nutmeg.