I was inspired by our trip to Zermatt Switzerland to try my hand at Swiss Fondue. Every where I looked I saw buses advertising Gruyere cheese and fondue pots in every kitchen store. Every menu I opened and every restaurant seemed to beacon me to try the cheesy swiss inspired dip.
I whipped up my first ever fondue in our Airbnb in Aosta, Italy where Fontina cheese is heralded as the speciality cheese of the region. I was told by some local friends that I must try the fontina while in this region. It was so pungent and delicious! I had also picked up some Gruyere cheese in Zermatt and with the Fontina from Aosta I was ready to start my concoction.
My supplies and utensils in the Airbnb kitchen were limited so I kept the recipe simple. I used a sauce pan from the pantry and Prosecco (Italian white sparkling wine) that I had brought along on the trip. I didn’t even have a cheese grater so I just chopped the cheese up finely. I tossed the cheese with a tablespoon of flour to coat the chopped cheese, heated the Prosecco up in the pan and added the cheese flour mixture. Within a few minutes we were happily dipping crusty french bread, apple slices and steamed broccoli into the fondue. It was so cheesy delicious!
I will definitely try this again at home and savor the memories of our epic vacation to Switzerland and the Italian Alps.
Swiss Fondue
- 1 cup shredded Gruyere cheese
- 1 cup shredded fontina cheese (you can also use Emmentaler cheese or Swiss)
- 3/4 cup white wine (I used Prosecco but you could use any white wine)
- 2 Tablespoons flour
Items for dipping:
- Crusty French bread cut into cubes
- 1 head of broccol cut into florets and steamed
- 1 apple sliced thinly
- Red bell pepper cut into chunks
- Breadsticks
Other good dipping options:
- Cauliflower cut into florets and steamed
- Potato cut into wedges, tossed in olive oil and and cooked in the oven
- Chicken breast cooked and cubed
- Brussel sprouts, halved and steamed
Directions:
- Shred the cheeses and toss in a bowl with the flour, set aside
- Prepare the dipping items: cube the bread, chop the pepper and apple slices, chop and steam the broccoli, cauliflower and brussel sprouts. Cook the potatoes and chicken. Set aside.
- Pour the white wine in the pan, bring tina light boil.
- Add the cheese flour mixture
- Stir until the cheese is completely melted
The fondue should be thick and smooth. If you have a fondue pot you can prepare the set up. I just used the pan on a pot holder in our Airbnb!
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