Recipe
There is really no standard recipe, nor single type of cheese universally favored for Swiss cheese fondue.
Basic ingredients are cheese, wine, and garlic.
Add-ins like herbs, paprika, cayenne, nutmeg, mustard, are also permitted.
The bread is always sturdy and can be either white or brown.
Accompaniments often include potatoes, cornichons (pickles), and pickled pearl onions.
Accompanying beverages = acidic white wine (Swiss Chasselas), tea, or a glass of kirsch.
Best Dessert recommended for after a fondue: a glass of kirsch and a fresh fruit salad.
The most loved fondue variations in Switzerland:
- Fondue moitié-moitié = ½ Gruyère + ½ Vacherin fribourgeois
- Fondue fribourgeoise = 100% Vacherin fribourgeois
- Fondue Appenzeller = 100% Appenzeller (stroing cheese flavor!)
- Fondue neuchâteloise = ½ Gruyère + ½ Emmentaler
- Innerschweizer Fondue = third each Gruyère, Emmentaler & Sbrinz
- Walliser Fondue = ½ Vacherin, ¼ Gruyère & ¼ Raclette cheese
- Ostschweizer Fondue = third each Gruyère, Appenzeller & Tilsiter
- Tomato fondue, mushroom fondue, champagne fondue, truffle fondue, goat cheese fondue ...
Over the border is the French fondue savoyarde and the Italian fonduta piemontese.
Here is the recipe (in French and English) for the Fondue that is served at the Hotel de Gruyères ... or google for more recipes!
