How To Make An Authentic Cheese Fondue | A Typical Dish From Switzerland

In Switzerland cheese fondue is one of the most popular dishes.
Well, it is a national dish after all.
Gruyère and Vacherin are the most common cheeses used for fondue recipes. Here we have the recipe explained to us - and lucky for you, it's quite simple.
#Cheese #Switzerland #Food
Recipe
800 gr Alpine cheese of which 400 gr Vacherin saveur, 100 gr Appenzeller gold, 200 gr Gruyère AOC medium, 100 gr Heutaler Morteratsch
4 level teaspoons of maizena (corn starch)
350 ml white wine
½ lemon juice
2 cl kirsch (cherry brandy)
1 clove of garlic
---------------------------
Report: Christine Lebert
Camera: Dominic Hiss
Edit: Barbara Gebler
------------------------------------------------------------------------------------
Subscribe to DW Food:
bit.ly/DWFood_Sub
DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.

[@___xyz___]

As a kid I saw this in an Asterix comic over 20 years ago. It wasn't until I saw Swiss fondue in a James Bond movie that I started believing it was actually a real thing. I've recently become quite proficient at cooking, since I mastered the preparation of meats. This is my target for next dish.

[@DWFood]

Fantastic news, Marie. Let us know how it goes! 🧀

[@gorillachilla]

I still have all my Astrix comics

[@marcelmuller8572]

in which Bond does Fondue appear? The Preparation is not easy. But what you have to consider when eating is as compact as with any other Meal in the World.

[@hansgunnoo5159]

​@@gorillachilla Same here these books are real gems

[@Gunzee]

Man, I think the first books I read were Asterix and obelix. I would spend hours re-reading each book in my local library. I don't remember fondue but the gathering at the end when they ate wild boar looked so good.

[@ldhorricks]

My mother, who is Swiss-Italian makes a roux out of olive oil, roasted garlic and a few drops of truffle oil and flour (no cornstarch), she doesn't use lemon or Kirsch...just very dry Port Blanc. I have had Fondue all over Italy and Switzerland and my mom's is the best by far. There are many regions in Switzerland that don't use Kirsch.

[@sakuraninja9073]

Can you share the recipe detail? Sounds very interesting, thanks!

[@practiceyourart]

Can you tell us the recipe?

[@Natur817]

I just saw this food on my television, I'm from Indonesia and there are a lot of creative hands here, talent and other things, I really like cheese,.

[@davidbailey2009]

Wounderful my Scotty, I must try this, you realy have something here.

[@marcelmuller8572]

The only original Recipe I found on youtube and the Way we always do it

[@ashlynnsanders3891]

It looks good❤

[@betterjervs7195]

Love it

[@DWFood]

How do you like cheese fondue? 🧀You can find the recipe in the info box.

[@gerrykomalaysia2]

Beautiful cheese

[@DWFood]

Thank you 😋

[@schizotypeseraph]

i want to try that too!

[@DWFood]

Have you ever eaten it? 😍

[@thecooldude4371]

yeah I love fondue 🫕

[@chardelraconner7324]

swiss quartz baster ✔️✅

[@rakanalajeel2690]

This needs some sunthesized satelite meat powered by photon light coloring and water molecules presurized and textured, throw it in the fondue after it was on the pierade.. the hot stone for cooking. I love the crispy cheese at the bottom

[@polishprince7219]

what is Heutaler Morteratsch cheese or what is it similar to? I cannot find it anywhere.

[@sahasavadmangkhaseum5455]

His German was very soft and clear.

[@gorillachilla]

Well obviously, he's not in the army

[@inisipisTV]

@@gorillachilla - All Swiss are required to take Military service.

[@Rosi_in_space]

@@inisipisTV Swiss men, yes. And the chef is Lukas Pfaff, born in southern Germany.

[@troloosauhund8747]

Lemon? I will hunt this man for the pride of my canton.

[@chardelraconner7324]

it is is it ; what was popular my grounds is now trouble bubble baster biscuited with coconut

[@Zzzsleepzzz]

It’s over $80 to have it in Switzerland so I think I’ll just make it at home 😏

[@MW-yg1ut]

So it depends on where you go but you can find it for 75 dollars for two people with a glass of wine

[@BarnoRenfro]

You can buy it at the supermarket for 7€ in the box and melt it at home

[@olengagallardo8551]

I did this but using butter and some olive oil as a sub for the wine.

[@realdragon]

How was it?

[@maxt3902]

Work in a restaurant serve Cheese fondue it only use 2 type of cheese Ementtara and Gruyere .Now you can get it in packaging easy type.

[@marcelmuller8572]

Emmenthaler

[@melred_1722]

NO traditional and original fondue is GRUYÈRE AOP and VACHERIN AOP.

[@Annie-ZA]

This is SO NOT how the traditional Swiss Cheese Fondue is made in GRUYERE where it originated. This made me laugh though, and laughter is the best medicine.🤫🤭😁🤣🤣🤣🤣🤣It's better than most recipes that I have seen here on You Tube though.

[@awecballwin77]

no one cares

[@1776tonow]

What are the four cheeses you use? You listed 2?

[@DWFood]

For his own recipe, he uses four different kinds of cheese, all of which are variations on the Swiss "Bergkäse" made from raw milk. Cheeses like Gruyère, Emmental, Sbrinz, or Vacherin are very popular.

[@neoibnid303]

What can the kirsch be replaced by please ?

[@samueldougoud3289]

It can also be left out, it is not decisive for the success of the dish.

[@VRAlgamer]

Any non-liqueur alcohol. It's just to give the fondue a bit of flavour.

[@thecook8964]

Cider

[@jbk19xx57]

😌😌😌😌😌😌😌😌😌😌😌😌

[@Steph-kw6ym]

There is no „Swiss Fondue“. Several regions have their own Speciality, like in Canton of Fribourg the Moité Moité, half Vacherin ang Greyerz cheese. Corn Starch is not necessary when you reduce the amount of wine 😊

[@BarnoRenfro]

Hi, can you do just from cheese and white wine ? I don't know what he added in the end

[@Steph-kw6ym]

@@BarnoRenfro normaly yes. But you can take Prosecco instead of white wine. If you like you can also add some Morels or stoneplice. Never forget garlic 🤗 In the video he only rubs the caquelon with it, but you can also add it to the cheese mixture. Shallots also cook very tasty, just be careful because they are very hot. I also use a subtle mixture of herbs. For the moité-moité mentioned above, use one part Fribourg Vacherin cheese and one part Gruyère. 25% of the cheese weight white wine, but it must not boil, only become liquid. Then you don't need cornstarch either.

[@razshakya]

Rub the pot with a garlic for extra flavour😆

[@DWFood]

Fantastic tip! Thank you!

[@chardelraconner7324]

no no no that's *what* i did here my bouy

[@belfi5951]

Actually the dish come from France, Savoy region

[@kealani6535]

Very few ingredients. The quality makes all the difference.

[@rakanalajeel2690]

You can make a cognac out of milk and sugar and satelite 😂

[@Genny-Zee]

He looks like an American but talks like a Swiss

[@chardelraconner7324]

coconut

[@samueldougoud3289]

2:21 Oh... he was in the mood for joking, as I can see. Waaaay too runny. Only a thick and smooth texture makes the fondue such a comforting dish.

[@trvp_biggucci9226]

The opps talking Swiss cheese you mean philly cheese steak.

[@chardelraconner7324]

sadly not ; did you see a winner here

[@harmkr8692]

Ja dat is niet voor kinderen dat eten zo te zien met zo veel drank er in dat is niet normaal