Classic Swiss Fondue

Little known fact about me: as a teenager, I worked in a fondue restaurant.  In the interest of name checking, I will note that it was quite a lovely and posh fondue restaurant and one of our customers was none other than Joe Biden!  I can confirm that there’s no way that tan is natural…but he does know his fondue!

Despite offering several cool exotic fondue recipes, my favourite is always the classic Swiss.  I know fondue isn’t so huge over here in the UK, so I thought I’d provide a super easy recipe for you to try and enjoy.
Classic Swiss Fondue (adapted from the Good Housekeeping Illustrated Cookbook).  Incidentally, this book was a bit of a food bible for both my mum and my nana, so if you want something which covers some food basics, I can’t recommend it highly enough.


1 garlic clove

1 1/2 cups white wine

Juice of 1/2 a lemon

750g Swiss cheese

250g Gruyere cheese

3 tablespoons plan flour

1/2 tsp pepper

1 tsp nutmeg

French baguette (for serving)

2 green apples (for serving)

Start by grating all the cheese into a bowl.  Mix in the flour so that the flour and cheese are combined.  Once that is done, heat the white wine in a large saucepan until it’s quite hot (at a simmer, not quite a boil.)  I tend to put the clove of garlic through the press and into the fondue at this point, in order for the fondue to get a bit of a more garlicky flavour (restaurant trick).  You then want to put in handfuls of the cheese/flour combo at a time and stir until it’s dissolved: then add a bit more

Once it’s all mixed in, it will look like this.

I then add the nutmeg, pepper and lemon juice (as it’s best if added in at the end) and let it sit for about a minute.  Once you do that, you’ll have:

Cut up some bread and fruit and serve.  Just to remind you, if you let it cool too much, it may get clumpy, so would recommend keeping it on low heat (and a proper fondue pot helps a lot) while eating.  And enjoy!


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