Swiss Cheese Fondue

This recipe is by no means authentic – we put our ingredients in the fondue pot and melted it all up and then got stuck in with our dipping bits. There may well be Swiss traditions that I have missed out (the only one we heard of involved a lot of wine-buying and kissing!) and I apologise if I have. The cheese we used is probably not widely available in other countries and so I would recommend anything that melts well – a fairly hard cheese. We used around 200g per person of a mixture of Gruyere, Raclette and Appenzeller, though something like Emmental would work as well. You can also choose what you want to dip in the fondue – bread and potatoes are traditional but why stop there! Enjoy – I know I did!

Serves 4


250g Gruyere
250g Raclette
250g Appenzeller
2 cloves garlic
200ml white wine
Salt and pepper
8 new potatoes
1 small loaf crusty bread
Whatever else you want to dip!

1. Cut all the cheese into rough chunks and remove the rind if necessary. Rub the fondue pot with the garlic and begin to melt the cheese. Add the wine once the cheese has started melting and stir often.
2. Boil the potatoes for around 15-20minutes depending on their size in salted water.
3. Chop the bread into large bitesize pieces, as well as other vegetables you may be using.
4. Place the fondue onto the heated gas stand if you have one, if not just return the fondue to the stove whenever it has become too solid to dip things into.
Viel Spaß dabei!


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