Cheese Fondue and TGR

I had got an opportunity to travel to the heaven on earth – Switzerland, thanks to a bunch of friends who planned a vacation. During the stay, we decided to try out Swiss special food. We manage to bump into a restaurant where we were able to get authentic swish dishes.


Cheese Fondue is one such dish, which we managed to try and to be frank we all loved it. Cheese Fondue is a Swiss Dish served in a caquelon over a portable stove and eaten by dipping bread into cheese.

To enjoy Cheese Fondue, we need to ensure that the cheese stays smooth. Overheating the cheese beyond its melting point makes cheese to ball up at higher temperature. Too cold the cheese, it will be stingy and tougher to eat. To ensure everything is good, we can go ahead with coating the grated cheese with bit of starch such as flour or corn starch will surely help.

Here is how to make it:

Ingredients – Serves 4-5.

  • 1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
  • 1/2 pound Gruyere cheese, shredded
  • 2 tablespoons flour or cornstarch (use cornstarch if cooking gluten-free)
  • 1 garlic clove, halved crosswise
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 tablespoon lemon juice
  • 1 tablespoon kirsch (cherry brandy)
  • 1/2 teaspoon dry mustard
  • Pinch of freshly grated nutmeg
  • Assorted dipping foods such as cubed day-old bread, blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears etc.

Special equipment – A fondue pot is also needed.



  • Put the shredded cheese and cornstarch in a plastic freezer bag. Seal the bag, shake to coat the cheese with flour or cornstarch. Set aside this mixed ingredient.
  • Use the cut garlic to rub the inside of the pot, then discard the garlic. Add the wine and lemon juice to the pot, and bring to a low simmer on medium heat. Bit by bit, slowly stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook just until the cheese is melted and creamy. Do not let the cheese boil. Once the mixture is smooth, stir in kirsch, mustard and nutmeg.
  • Transfer the cheese to a fondue serving pot, set over a low flame to keep warm. If your pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno.
  • Arrange various dipping foods around the fondue pot.


Spear bread with fondue forks or small forks. Dip the bread to coat with the cheese, and eat.


I would say, if you like scotch, enjoy cheese fondue along with Scotch. Especially Black Dog Triple Gold Reserve. It does add on a bit to the taste and goes well with Cheese Fondue.

[Cheese fondue recipe Source, Image src]

Disclaimer: The above content is for people aged 25 and above. Do not drink and drive. Drink Sensibly. Underage drinking is crime.

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