A delicious fondue recipe made the traditional Swiss way created by the traditional Dutch company Vandersterre.
Credit for the mouthwatering picture above: Vandersterre, a brand of Vandersterre Holland B.V.
Ingredients (for 4 persons)
- 250 g (8.82 oz.) Swiss Gruyère, grated
- 250 g (8.82 oz.) Swiss Emmentaler, grated
- 250 g (8.82 oz.) Vacherin Mont-d'Or AOP
- 1 large garlic clove
- 300 ml (10.14 fl. oz.) dry white wine
- 1 1/2 tbsp cornstarch
- Kirsch
- Dash of nutmeg
- Salt and pepper
For dipping
- Meatballs
- Baguette (preferably slightly stale)
- Cucumber
- Blanched broccoli florets
- Sautéed mushrooms
- Bell pepper
- Boiled baby potatoes (waxy potatoes)
Materials
- BOSKA fondue set
- BOSKA serving board
Preparation
- Start by preparing all the dippers. Sauté the meatballs, slice the cucumber, blanch the broccoli florets, slice and sauté the mushrooms, slice the bell pepper and briefly boil the potatoes so that they do not break apart. Arrange on the serving board and set aside.
- Before you start, make sure the cheese is at room temperature. Cut the garlic clove in half and rub the half clove over the fondue pot. Pour the white wine into the pot and heat over medium heat until it almost boils, but make sure it does not boil!
- Is the wine almost boiling? Lower the temperature and gradually add the cheese. The Vacherin can be added in pieces. Continue stirring until all cheese has melted and the mixture is smooth. Dissolve the cornstarch in a small bit a water and stir well. This will prevent it from clumping. Add to the cheese fondue. Add a splash of Kirsch to the cheese fondue and season to taste with a dash of nutmeg, salt and pepper. Dip away!
Want to prepare the dish for more or fewer people?
- 2 persons: use 125 g (4.40 oz.) Gruyère, 125 g (4.40 oz.) Emmentaler, 115 g (4.05 oz.) Vacherin, 150 ml (5.07 fl. oz.) wine and 1 tbsp cornstarch.
- 8 persons: use 500 g (17.64 oz.) Gruyère, 500 g (17.64 oz.) Emmentaler, 500 g (17.64 oz.) Vacherin, 600 ml (20.28 fl. oz.) wine and 3 tbsp cornstarch.
