Vacherin Fribourgeois AOP – 15 ounces (425 grams)
Gruyère AOP – 15 ounces (424 grams)
Fendant du Valais (Dry White Wine) – 424 ml
Cauliflower – 1 head of a cauliflower
Fresh Bread – half a loaf
Garlic – 3 cloves
Freshly Ground Black Pepper – 1/2 teaspoon
Cornstarch – 3 teaspoons
Fondue – The central European country of Switzerland is the land of the majestic Swiss Alps, picturesque countryside and amazing Swiss cheeses. The Swiss cuisine is a hearty Alpine cuisine influenced by the country’s cold climate, active lifestyle, and the French, German and Italian cuisines. The Swiss cheese making traditions continue delivering the highest quality and variety of cheeses. The region of Gruyère in the Canton of Fribourg in Switzerland produces the acclaimed cheeses of Gruyère and Vacherin. Gruyères, the quintessential Swiss village, is a must place to explore and to enjoy the traditional Swiss cuisine. Our fondue recipe recreates the dining experience in the Restaurant Le Chalet de Gruyères, made by melting half Gruyère AOP cheese and half Vacherin AOP cheese. For our recipe, we purchase in the online store igourmet.com the Vacherin Fribourgeois AOP, a semi-soft cheese made with cow’s milk and the Gruyère AOP, a hard cheese made with high quality cow’s milk according to a traditional recipe (AOP - Protected Designation of Origin). The Fendant du Valais, a Swiss dry white wine is ideal for preparing the traditional Swiss fondue as well as enjoying with the fondue. We eat our fondue with crusty bread cubes and raw cauliflower. Our fondue is a perfect harmony of flavors.
Step 1 – Leave the fresh loaf of bread overnight at room temperature for a firmer crust. Next day, cut the bread into cubes, ensuring each cube has a piece of crust. Cut the cauliflower into bite size pieces.
Step 2 – Remove the cheese rind and shred the Gruyère cheese using the larger holes of the vegetable grater. Remove the cheese rind and cut into small cubes the Vacherin Fribourgeois cheese.
Step 3 – Rub the inside of the saucepan with the halved garlic. On the stovetop, set the temperature to medium and heat the white wine until small bubbles develop. Add the minced garlic, freshly ground black pepper and small batches of cheese, stirring constantly. Note: Adding the cheese in small batches ensures the cheese melts evenly. Stir constantly in a figure-eight pattern and keep the cheese below the boiling point.
Step 4 – In a small bowl, mix cornstarch with a little of white wine, then add to the melted cheese, stirring constantly until a silky-smooth texture develops. Note: The cornstarch prevents the cheese and wine from separating.
Step 5 – Transfer the fondue from the saucepan to the fondue set and serve immediately. Dip the crusty bread and the crunchy cauliflower into the fondue and enjoy the wonderful flavors of the Alpine cuisine. Note: We use a Copper Fondue Set by Ruffoni.