Gaby's Swiss Fondue
Serves: 4 - 6
Time: 30 minutes
2 cloves garlic
1 ½ cups white wine (if you can find it, use a Petite Arvine - from the Valais region in Switzerland), if you can't find it, substitute with a dry, slightly fruity white wine.
4 cups (400g) shredded Gruyère cheese
4 cups (400g) shredded Vacherin cheese (you can substitute Appenzeller or French Comté
4 tsp cornstarch
1 tsp lemon juice
Freshly grated nutmeg
1 oz shot of Kirsch
¼ tsp baking soda
Authentic Swiss Fondue!! This recipe is from Chef Gabriele Batlogg who owns the most wonderful private cooking school in Schwyz, Switzerland. It is the best fondue I have ever had and it is easy to make. Watch me make the fondue with Gaby in her home in my Switzerland episode of Euro Trotter.
You can buy the cheese for this recipe as well as the fondue pot, fuel and fondue forks on my Amazon page by clicking the Amazon icon.
Cut one garlic in half lengthwise and rub the inside of the fondue pot, then chop it along with the remaining garlic and set aside. Place the fondue pot on the stove (not the fondue burner) and pour in the wine, add the cheese, cornstarch, and lemon juice, and then stir to combine. Turn the burner on medium-low (you will be bringing the fondue to a slow boil) and stir in a figure eight pattern.
Grate in some fresh nutmeg (not too much), add the chopped garlic, stir in the Kirsch, then stir in the baking soda. Add some freshly ground pepper. The fondue is ready when all the cheese has melted and is smooth and creamy. To serve, light the fondue burner fuel pack. Remove the fondue pot from the burner and set on the fondue burner. I like to keep the fondue fuel around medium-medium high heat so as not to burn the fondue.
Serve at once with a crispy, rustic bread. A Swiss secret: serve some Kirsch in individual small bowls to dip your bread in before dipping into the fondue! And, don't discard the leftover cheese at the bottom of the empty fondue pot, crack in some eggs and scramble it up for a delicious version of scrambled eggs!