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Authentic Fondue Defined in Swiss National Cookbook


swiss fondue recipe revealed
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]

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