© Denzil Green
Swiss fondue is a heated cheese sauce into which boiled potatoes or chunks of leftover bread are dipped into the cheese sauce.
The cheese sauce is often made from two cheeses, usually gruyère and Emmenthal, though in some areas of Switzerland, Vacherin cheese is used in place of both. Depending on the region, the cheese is mixed with milk, or with white wine and some starch such as flour or cornstarch to thicken it.
The starch in the recipe helps thicken the sauce by preventing the melted cheese from coagulating back together, thinning the rest of the sauce.
A dash of lemon juice also helps to stop the cheese from coagulating.
Alcohol lowers the boiling point, thereby also helping to prevent the cheese curdling.
There are three main varieties:
- Fribourg Fondue: made from Gruyère with Vacherin;
- Geneva: made from Gruyère, Emmenthal and some make of “Bergkäse.” Occasionally, chopped mushrooms and/or tomatoes are added;
- Vaud: made from Gruyère with roasted garlic.