Cheese Fondue

Cheese fondue became a family favorite meal while living in Switzerland! I was pregnant twice during our 4 year transfer there and during one of my pregnancies, we had fondue at least once a week but more often, two times a week! You would think, with all the low fat/no fat propaganda, that I would have gained pound after pound eating all that fat. Not the case at all – in fact, I only gained 21 lbs during that pregnancy! Says something about our body’s need for fat doesn’t it? According to Wikipedia:

The earliest known recipe for cheese fondue as we know it today comes from a 1699 book published in Zurich, under the name “Käss mit Wein zu kochen” ‘to cook cheese with wine’. It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. … The introduction of cornstarch (“Maïzena”) to Switzerland in 1905 made it easier to make a smooth and stable emulsion of the wine and cheese, and probably contributed to the success of fondue.

Fondue is basically melted cheese served in a communal pot over a heat source to keep it hot and bubbly. Long forks are used to dip chunks of bread into the melted cheese mixture.

Traditionally, it was the man’s job to make fondue. Our theory on the reasoning behind this is that since so much alcohol evaporates during the cooking process, the men were there to inhale the vapors!

While the term “fondue” has become extended to include chocolate fondue in which fruit is used to dip into melted chocolate and fondue bourguignonne in which pieces of meat are dipped and cooked in hot oil, when we say fondue is for dinner, it means cheese fondue!

I have made the following recipe with Appenzeller and Gruyere cheeses, as well as, other combinations including one sharp and one milder cheese. Now, I primarily use our homemade cheese which is normally a combination of Swiss, Muenster and/or cheddar cheese. I double the recipe and serve it with pickles, pickled okra, pickled onions and/or olives.

In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.

Cheese Fondue

Serves 5

  • 7 c grated cheese (combination of Appenzeller, Gruyere, Swiss, Monterey Jack, Cheddar, Muenster – I pick 1 sharp and 1 mild variety)
  • 2 c white wine
  • 2 tsp corn starch
  • 1 1/2 tsp lemon juice
  • 6 Tbsp kirschwasser (a cherry liquor)
  • garlic, paprika and pepper to taste (where to buy spices)
  • ground pepper and garlic powder to taste
  • 2 loaves french, whole wheat or gluten free bread, cut into chunks. Click for sources of  sprouted bread and gluten free bread.
Mix the grated cheese and white wine in the fondue pot and heat over medium heat stirring constantly with a  figure 8 motion.
Heat slowly! This should take at least 10 – 15 min. It will appear lumpy as the cheese melt.
Add the corn starch dissolved in cherry liquor and the lemon juice. The corn starch acts as a binder to hold the cheese mixture together.
When the cheese begins to get smooth rather than lumpy, add paprika, pepper and garlic powder to taste.
Move the fondue pot to the table over a small burner to keep it warm.
Using fondue forks, dip bite size bread pieces into the hot cheese.
Fondue may be served with pickles, pickled okra and pickled onions as side dishes.
Enjoy!
Cheese Fondue
Author: 
 
Serves 5
Ingredients
  • 7 c grated cheese (combination of Appenzeller, Gruyere, Swiss, Monterey Jack, Cheddar, Muenster - I pick 1 sharp and 1 mild variety)
  • 2 c white wine
  • 2 tsp corn starch
  • 1½ tsp lemon juice
  • 6 Tbsp kirschwasser (a cherry liquor)
  • garlic, paprika and pepper to taste
  • ground pepper and garlic powder to taste
  • 2 loaves french, whole wheat or gluten free bread, cut into chunks. Click for sources of sprouted bread and gluten free bread

    I buy all my spices from my affiliate partner Mountain Rose Herbs because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
Instructions
  1. Mix the grated cheese and white wine in the fondue pot and heat over medium heat stirring constantly with a figure 8 motion.
  2. Heat slowly! This should take at least 10 - 15 min. It will appear lumpy as the cheese melt.
  3. Add the corn starch dissolved in cherry liquor and the lemon juice.
    The corn starch acts as a binder to hold the cheese mixture together.
  4. When the cheese begins to get smooth rather than lumpy, add paprika, pepper and garlic powder to taste.
  5. Move the fondue pot to the table over a small burner to keep it warm.
  6. Using fondue forks, dip bite size bread pieces into the hot cheese.
  7. Fondue may be served with pickles, pickled okra and pickled onions as side dishes.
  8. Enjoy!

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Comments

  1. This sounds delicious and healthy! I have a friend who makes the most yummy fondue, but hers is made using processed Swiss cheese — eeww. Pinned this and hope to try it soon, but before I do, where might I find the kirschwasser?

    Blessings, ~Lisa :)

  2. Thanks!!

  3. Yum.. sounds delish.. my man though would ask me where his meal is.. ;)

  4. Visiting from Full Plate Thursday. I could just dive into this fondue!

  5. Good Morning Dina,
    Your Cheese Fondue looks fabulous. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. Hi Dina-Marie!
    This looks and sounds delicious. I love cheese so I’d probably enjoy this. Thanks for sharing at Marvelous Mondays!

    Julie

  7. I haven’t had this since I was a kid! Thanks for the memories! Yours looks so yummy! I’m so glad you linked this up at One Creative Weekend! I love it! Hope your weekend is fantastic.

  8. This looks yummy! Please share this in a new Linky Party –Weekend Kitchen Creations at http://www.weekendkitchencreations.blogspot.com. Please join us, share your delicious creation, build more traffic for your blog and get other scrumptious ideas.

  9. This sounds wonderful — like the touch of lemon juice idea for a little extra jazz. Men make it sounds like a tradition that should be passed on — grill in summer, fondue in winter – mom gets time off either way! :-) Thanks so much for linking on Busy Monday!

  10. I love fondue! Sounds really good on this cold, yucky day! Thanks for sharing at Meal Plan Monday! Hope to see you there tomorrow!

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