Fondue recipes to brighten the mood

Ingredients

Serves 4

• 300 g of Le Gruyère AOP
• 300 g Vacherin Fribourgeois AOP
• 10 g dried boletus
• 1-2 cloves of garlic
• 1 tsp of butter
• ¼ l dry white wine
• 2 tablespoons cherry water
• 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. Debark 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 homogeneous mass is formed.
Taste the Fondue with cherry water, salt, pepper and nutmeg. Stir in the starch and the boletus-water, add to the fondue and allow to stir with further 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 or additionally, cooked and peeled potatoes can be served.

Ingredients

for 4 persons

• 1 clove of garlic, peeled and sliced into two
• 300 g. Sbrinz AOP, finely grated
• 200 g. raclette cheese, roughly grated
• 300 g. Tilsiter Suisse (red label), roughly grated
• 3½ dl. white wine
• 4 teaspoons of cornflour
• 1 teaspoon of lemon juice
• 1 small glass of kirsch
• 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 the 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
• 400 g. Appenzeller® cheese, grated
• 400 g. Tilsiter Suisse (red label), roughly grated
• 3 dl. cider (fermented apple juice)
• 4 teaspoons of cornflour
• 1 teaspoon of lemon juice
• 1 small glass 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. Flavour with the apple, the pepper and nutmeg, bring to the boil briefly once again and serve immediately.

Ingredients

for 4 persons

• 1 clove of garlic, peeled and sliced into two
• 400 g. Gruyère AOP, grated
• 400 g. Vacherin Fribourgeois AOP cut into thin slices
• 3½ dl white wine
• 4 teaspoons of cornflour
• 1 teaspoon of lemon juice
• 1 small glass of kirsch
• 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 the 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
• 500 g. Gruyère AOP, grated
• 250 g. Emmental AOP, grated
• 50 g. Schabziger, finely grated
• 3½ dl. white wine
• 4 teaspoons of cornflour
• 1 teaspoon of lemon juice
• 1 small glass of kirsch
• 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 the boil whilst stirring continuously. Add the Schabziger and the kirsch, season with the pepper and nutmeg.

Ingredients

serves 2

• 1 ovenproof dish of 1 L capacity
• 500 g of small potatoes such as Amandine
• 1 tbs of cooking cream
• chopped fresh herbs such as thyme, rosemary or sage
• 1 Vacherin Mont d‘Or AOP
• 100 mL of white wine or apple juice

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 200°C.

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

• 30 g. butter
• 1 clove of garlic, peeled and sliced into two
• 1 finely chopped onion
• 3 tomatoes concassée (peeled and diced)
• 500 g. Walliser Raclette AOP, grated
• 300 g. Emmental AOP, grated
• 2½ dl. white wine (Fendant)
• 4 teaspoons of cornflour
• 1 small glass of kirsch
• Ground pepper, grated nutmeg

Preparation

Melt the butter in the fondue pot. Add the garlic, onion and tomatoes, briefly cook without colouring then moisten with 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. According to taste, one can flavour the fondue further with a pinch of marjoram or oregano. (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
• 800 g. Vacherin Mont-d’Or AOP without rind, as fully ripe as possible
• 2 dl. white wine
• 2 teaspoons of cornflour
• 1 small glass of calvados
• Ground pepper, grated nutmeg, paprika, cayenne pepper
• 1 bouquet of chives

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. Dilute 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
• 500 g. Gruyère AOP, grated
• 300 g. Tête de Moine AOP, roughly grated
• 4 teaspoons of cornflour
• 3½ dl. white wine
• 1 small glass 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 the 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 sliced into two
• 800 g. Grated Gruyère AOP that has been taken from different rounds
• 3 dl. Vaud white wine
• 4 teaspoons of cornflour
• 1 teaspoon of lemon juice
• 1 small glass of kirsch
• 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 kirsch and season with the pepper and nutmeg.