Classic Cheese Fondue

Swissmar FondueFondues were all the rage in North America in the 1970’s — it seemed they were the wedding gift of choice for anyone getting married during that time period. In fact, you may even have an old one stuck in the back of a cupboard or in the garage.

Today there seems to be renewed interest in fondues. Fondues are a casual way to sit around the table for a leisurely meal with family and friends, and seem just perfect for winter entertaining.

This beautiful 11-piece stainless steel multipurpose fondue set by Swissmar has a ceramic insert that acts as a double boiler, so you can use one fondue for 3 different types of fondue – meat, cheese and chocolate. Set includes pot, spatter guard, rechaud, ceramic insert, six fondue forks and dual function burner.

  • 1 clove garlic, halved crosswise
  • 1 ½ cups dry white wine
  • 1 tbsp. cornstarch
  • 2 tsp. kirsch
  • 2 cups Emmenthal cheese, coarsely grated
  • 2 cups Gruyere cheese, coarsely grated

Rub inside of fondue pot with the cut sides of the garlic to flavour to the pot. Discard garlic.
Add wine to the pot and bring to a mild simmer over medium heat.
In a separate bowl mix together the cornstarch and the kirsch.
Gradually add both cheeses to the wine pot and cook, stirring constantly in a zigzag pattern (not in a circular motion), this is done to prevent the cheese from clumping, do this until the cheese is just melted and creamy — do not allow mixture to boil. Stir cornstarch mixture again and then stir into fondue.
Bring fondue to a simmer and cook, stirring until thickened, about 5-8 minutes.
Transfer cheese fondue mixture to fondue pot set over flame and serve with cubed bread for dipping.

Fondue Dippers

Bread cubes are great dippers, but you may want to try some of the following dipping variations:

  • Cubes of mild Italian sausage, kielbasa or salami.
  • Small cooked baby potatoes (skin on).
  • Chunks of raw or partially cooked vegetables, like cauliflower, zucchini, asparagus, broccoli.
  • Bread sticks wrapped in bacon, thinly sliced ham or prosciutto.
  • Wedges of dried fruit like figs, apples, pears or apricots.

Great dippers for chocolate fondue include:

  • Slices of fruit, including mangos, papaya, or clementine wedges; skewers of strawberries, blueberries or raspberries.
  • Mini Rice Krispies squares, sponge cake or marshmallows.

Did You Know?

Gruyere cheese, a hard yellow cheese made from cow’s milk, is made in rounds of 60-100 pounds, 2 feet wide and 4 inches thick.

Fondue was said to be invented for the purpose of using up old cheese and dry bread. The Swiss also found fondue convenient because of the freezing winters and the scarce amount of fresh food.