In 1875, fondue was presented as a Swiss national dish. Fondue brings to mind the imagery of rustic mountain life. Whereas in reality, fondue was a town-dwellers dish, because peasants couldn’t afford an expensive cheese like Gruyere. In the United States, fondue achieved popularity in the 1960’s and 1970’s when many American families would gather around a communal pot to dip their fruit, vegetables, and bread in cheese fondue. Life was simple, people bonded over cheese. Today there are a few fondue restaurants in existence, but less people serving it at home. I enjoy fondue and decided to create a recipe for making it at home.
The fairy tale paired with this dish is going to be “The Town Mouse and the Country Mouse”. The contrast of country versus town living is reflected in the perceptions of fondue, which makes it a natural fit. Plus, everyone knows that mice love cheese, and you’ll love this Swiss fondue.
- 1 clove garlic
- 3/4 cup dry white wine
- 1/4 cup cherry brandy
- 1 teaspoon lemon juice
- 2 cups Gruyere cheese (shredded)
- 1 cups Emmentaler cheese (shredded)
- 2 teaspoons cornstarch
- 2 tablespoons kirsch
- dash of white pepper
- pinch of nutmeg (ground)
- Rub inside of fondue pot with cut garlic clove.
- Pour wine, brandy, and lemon juice in fondue pot. Cook over medium heat until bubbly. Reduce heat to low and gradually stir in cheese with a wooden spoon.
- In a small bow blend cornstarch with kirsch. Blend into cheese and continue to cook, stirring 2 to 3 minutes or until mixture is thick and smooth. Do not allow fondue to boil. Season as desired with white pepper and nutmeg. Serve with selection of bread, vegetables, and fruit.