Fondue moitié-moitié (Swiss cheese fondue)
Servings: this amount is officially enough for three people, but I'm afraid I love it so much that I have to do this much for two. Most people find this concept repugnant, however.
Time: 30 minutes
OR as a rule of thumb (per person):
- 300g Gruyère cheese, grated coarsely
- 300g Vacherin fribourgeois cheese, grated coarsely
- 350 ml dry white wine (preferably Swiss, Fendant)
- 1 clove garlic
- 3 tsp cornflour
- 1 tsp lemon juice
- Pain mi-blanc (slightly coarse, delicious white bread with a good crust - probably the rough equivalent of an English farmhouse white loaf), cut into thick slices.
- 100g Gruyère
- 100g Vacherin
- 100 ml white wine
- 1 tsp cornflour
- plus garlic, lemon juice, nutmeg, kirsch & bread in appropriate quantities.
- Rub the inside of a cast iron or earthenware fondue pot with the cut side of a clove of garlic. Chop up the garlic and put it in the pot.
- Mix the grated cheese with 3 level tsp of cornflour. Put it into your fondue pot with 350 ml Swiss white wine, the lemon juice and grated nutmeg.
- Heat it gently on the hob, stirring all the time, until it starts to bubble, and all the cheese is melted and silky smooth.
- Pour in a small glass of kirsch and continue to stir. This is a good time to adjust the thickness of the fondue, if it's not to your liking. If it's too runny, dissolve another teaspoon of cornflour in the kirsch and stir like mad as you pour it in. If it's too thick, add another glug of wine and, as always, stir like mad.
- Light the methylated spirits under your fondue trivet, and prepare to receive the fondue at the table.
- To eat, take a slice of bread and tear off a chunk. Squeeze it onto your fondue fork, making sure it's well anchored, and dip it into the fondue. Make sure you stir the pot a few times with your morsel of bread before you eat it, to stop it sticking to the bottom too early.
- Continue in this manner until all the fondue has gone.
Of course, that's not all there is to eating fondue. There are all sorts of other aspects you should bear in mind, such as having the right kind of glass to drink out of, whether or not you have cornichons and pickled onions beforehand, or simply viande séchée des Grisons, whether it is polite or churlish to dip one's bread into a glass of kirsch before stirring it into the fondue... All this and more is analysed in detail in my Fondue Factoids.