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Cheese Fondue

January 13, 2016

Cheese Fondue is a staple of the Swiss diet, especially in winter. The oldest recipe dates back to the 17th century. Learn which cheeses are best used to serve up this delicious, winter treat.

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Symbolbild - Käsefondue
Image: picture-alliance/dpa

Bon Appetit Europe, Part 1

Recipe for Swiss Cheese Fondue

Serves four

Ingredients:

1 kilo of grated cheese, composed of:
600g Vacherin
400g Gruyère

5 small glasses of dry, white wine
2 cloves of garlic

Measure out 5 small glasses of wine and pour into a 'caquelon' or fondue pot.
Press the garlic and add it to the wine. Heat the mixture until it's close to boiling.
Add the grated cheese in small portions, stirring constantly until the cheese is completely melted and creamy.
Cook for 5 minutes, stirring constantly. Then remove from heat and place the caquelon over a lit fondue burner.
Serve with bite-sized chunks of baguette or other white bread. And don't forget the fondue forks!

Authentic Swiss fondue is usually accompanied by white wine or black tea.

Bon appetit!