The cheese fondue, an authentic Swiss experience
No other dish brings together a refined tradition, friendliness and gourmet as a fondue. Creamy and smooth as you wish Selection Vaud fondue is an authentic Swiss fondue produced in accordance with the original recipe for “half and half” fondue. Prepared with carefully selected and fully matured cheeses, it will satisfy the most discerning connoisseurs. The taste and quality of this fondue gives pleasure to all cheese lovers.
How to prepare
Cheese fondue is usually served with cubes of bread, boiled potatoes, charcuterie and other pickles, alongside white wine or hot tea. Another delicious way to taste the fondue is to dip vegetables (lightly cooked cauliflower and broccoli florets, carrots, pepperonis) or pieces of fruits like apples, pears and pineapple into the cheese. Fresh mushrooms will also be a great variation.
- First cook small potatoes and other vegetables.
- Then cut the bread in cubes. Choose bread with a nice crust and cut it in cubes of approximately 3 cm.
- Take your fondue pot and rub the all inside of your pot with a half clove of garlic. Garlic gives the cheese an extra flavor. Afterwards you can cut the garlic clove in little bits of pieces and add it to the pot.
- Open a bottle of Swiss dry white wine. La légende or Le Chasselas Tradition from Domaine du Daley will be a perfect combination to your fondue. You can also prepare some tea.
- Tip the contents into the fondue pot, heat over a medium heat whilst stirring with a spatula. Once the fondue is as creamy as you like, bring to the boil for one to two minutes and it is ready.
- Take your bread cube or another ingredient of your choice, pierce it onto the fondue-fork and dip it into the cheese.
- Enjoy, or as we say in Switzerland “Bon appétit!”
Our tip
- “Le coup du milieu” is a small glass of kirsch (cherry flavor alcohol) or other fruit alcohol drunk during the meal. This tradition is known to enhance the digestion process.
- Whoever loses his bread in the fondue has to pay for a round of drinks or “Schnapps” for everyone at the table.
- When the fondue is almost finished, maintain the temperature and let the cheese cook for a while. A thin crust of toasted cheese will be formed at the bottom of the pot. This crust is called “la religieuse”. It has the texture of a cracker and can be chipped away from the pot and eaten. It’s considered a delicacy.
The fondue tradition
In Switzerland, before the 18th century, cheese was only consumed in the Alps and Prealps. In the plains, cereal crops predominated, and only the wealthy city dwellers and some wealthy farmers consumed hard cheese. At the onset of village dairies, the farmers began to deliver all their milk. Thus, from the second half of the 18th century, cheese became popular in all circles. Fondue has become popular since 1950.
The first known recipe for the modern cheese fondue under that name, with cheese and wine was published in 1875 and was already presented as a Swiss national dish. Despite its modern associations with rustic mountain life, it was a town-dweller’s dish from the lowlands of western, French-speaking, Switzerland.