Alpine Cheese Fondue

~ Alpine Cheese Fondue ~
(from the TasteFood archives, because it’s that time of year)

It perplexes me when the subject of cheese fondue comes up, and it’s often accompanied by a snide reference to the seventies. I find it sad that this quintessential alpine dish is relegated to a by-gone era evoking images of shag rugs, unfortunate hair and textured bell-bottoms. Certainly this was not intended when the rural inhabitants of Swiss and French mountainous villages devised a warming winter dish incorporating their local cheese and winter staples.

I may be biased. I was never a fan of the seventies, even when I lived in them. Conversely, I am a huge fan of Switzerland. After all, I lived there for 10 years following my stint at cooking school in Paris. My husband and I were married in Switzerland, and our children were born there. As a result, Switzerland holds a special place in our hearts and will always be considered home to our family.

The best way to a country’s soul is to experience its cuisine. As an expat in Geneva it was a delicious pleasure to embrace Swiss specialties, namely chocolate and cheese. We’ll leave the chocolate for another post. As for the cheese, we enjoyed it in all of its forms, and the Swiss tradition of melting it in deep pots with wine and spirits quickly became a favorite. When we eventually moved from Geneva to London, and then on to Copenhagen, I became more reliant on making my own version of fondue for wintry family dinners to satisfy our wistful cravings.

This recipe has been tweaked and fine-tuned over the years, influenced by taste and available ingredients. In addition to serving it with the usual bread, I like to pass around bowls of parboiled baby potatoes, cauliflower and broccoli florets for dipping.

Alpine Cheese Fondue

Do not skimp on the cheese. Purchase the best quality, cave-aged Swiss or French alpine cheese you can find such as Gruyère, Emmental, Comté, Beaufort.

Active Time: 20 minutes
Total Time: 20 minutes
Serves 6

1/4 cup Calvados or Poire William brandy
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus extra for serving
1/4 teaspoon nutmeg
3 cups dry white wine, such as Sauvignon Blanc
1 garlic clove, minced
1 1/2 pounds alpine cheese, such as Gruyère and Emmental, coarsely grated
1 loaf country style or levain bread, cut in 3/4 inch cubes

Note: Have all of your ingredients ready before you begin. Once you start, the fondue will come together quickly, and during this time it must be constantly stirred. The fondue must not come to a boil during this time.

1. Whisk the Calvados, cornstarch, salt, 1/2 teaspoon black pepper, and the nutmeg in a small bowl, until smooth. Set aside.
2. Combine the wine and garlic in a large heavy saucepan or fondue pot. Heat over medium heat until tiny bubbles form, giving the wine a fizzy appearance without bringing to a boil. Add the cheese one handful at a time, stirring constantly until each handful is melted before adding the next – do not let the fondue boil.
3. Once the cheese is added, continue stirring one minute – do not let the fondue boil.
Stir in the cornstarch mixture and continue to stir until it thickens to a fondue consistency. (Some cornstarch brands thicken more easily than others. If your fondue remains thin, whisk 1 more tablespoon cornstarch with 2 tablespoons white wine and stir into the cheese.)
4. When the fondue is ready, remove from the heat. Pour cheese into a warm fondue pot if necessary and place over a fondue burner. Serve immediately with extra ground pepper, the bread, and parboiled vegetables such as small potatoes, cauliflower and broccoli florets.