Authentic Fondue Defined in Swiss National Cookbook

by Lisa Schweitzer, Posted Oct 7th 2009 @ 11:00AM

Fondue. Photo: 02b, flickr.

Just when you thought fondue was any combination of melted cheese bubbling away in a pot, along comes the Swiss government with their strict rules and regulations. Not that we're surprised -- a country known for its precision and design sense would naturally prefer to mandate the definition of exactly what goes into the pot.

According to the Canadian Press, a new national cookbook, "The Swiss Cookbook," put out with the help of the country's tourism agency defines the recipe as a mix of "only Vacherin and Gruyere cheeses mixed with Fendant wine and a dash of kirsch (cherry) schnapps." The book even includes instructions on the proper way to eat the fondue, including stirring tips and what to drink with the dish. Aside from the classic fondue recipe, the book packs more than 140 national dishes for rib-sticking mountain fare.

After the jump, get the authentic fondue recipe.

Swiss Fondue

Start to finish: 30 minutes

Servings: 4

400 grams (14 ounces) Vacherin Fribourgeois cheese, grated

400 grams (14 ounces) mature Gruyere cheese, grated

300 ml (1 1/4 cups) dry white wine

15 ml (1 tbsp) cornstarch

1 garlic clove, minced

30-40 ml (2 to 3 tbsp) kirsch (cherry liqueur)

Pinch of nutmeg

Ground black pepper, to taste

1 large baguette or other crusty white loaf (about 11 ounces), cut into cubes

In a large fondue pot, combine both cheeses, then heat according to manufacturer's directions.

In small glass, whisk together the wine and cornstarch. Once the cheese has melted, stir the wine mixture into the cheese. Bring to a boil, stirring constantly. Add the garlic, kirsch, nutmeg and pepper.

Set the pot's heat source to low to maintain a gentle simmer. Serve with bread cubes.

Recipe adapted from "The Swiss Cookbook," published in English by Betty Bossi, available from the Switzerland Tourism Web site.

[Via Canadian Press]

Filed Under: Books
Tags: cheese, europe, fondue, gruyere, Swiss cheese, SwissCheese, TheSwissCookbook, vacherin

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Reader comments (Page 1 of 1)

10-07-2009 @11:31AM LinC said... "Vacherin Fribourgeois cheese" -- yeah, I can buy that at any ol' Winn-Dixie grocery store.

I think I will stick with my un-authentic recipe.
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10-12-2009 @8:22PM San Francisco said... NO...so many people mistakenly think there PACKAGE additive to fondue will due!! NOT so, this is the correct and very best fondue you will eat. I do have to add however, you can mix Gruyere (found at any Winn Dixie or Publix, with a good swiss and it will be just as yummy.
Dip the cheese in crusty bread, sesame seeds, sliced green apples, smoked kielbasa microwaved with a sweet jam like marmalade for one idea, chunks of nice ham or smoked ham, etc.
Good eating!
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