Swiss cheese fondue
easy
45 mins
45 mins
Ingredients
- 1 small onion
- 2 medium-sized tomatoes
- 4 TABLESPOONS white balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Mustard
- 2-3 TABLESPOONS Oil
- 250 g Lamb's lettuce
- 800 g Baguette or white bread
- 1 Garlic clove
- 200 g Gruyère, Swiss Emmental and Vacherin Fribourgeois
- 300 ml dry white wine
- 1 heaped Tsp cornstarch
- 2 TABLESPOONS cherry brandy
- 7-10 Tbsp Nutmeg
Directions
- 1
First, I'll prepare the salad. For this I peel and chop the onion. Wash and dice the tomatoes. Mix vinegar, salt, pepper and mustard. Add the oil. Add tomatoes and onion to the vinaigrette. Clean, wash and drain the salad
- 2
I cut the bread into bite-sized pieces, so that there is a little crust on each piece. Peel the garlic, cut it in half. Then I use the garlic halves to grate the caquelon (that's what the Swiss call their fondue pot). Then remove the rind from the cheese and grate it with a coarse grater directly into the caquelon. Pour in wine
- 3
I place the caquelon on the hotplate and let the cheese melt at medium heat, stirring constantly, until a homogeneous cheese cream is formed
- 4
Mix starch and cherry brandy. Thicken the cheese cream with it. Simmer for about 2 minutes while stirring. Season with pepper and nutmeg
- 5
Finally I mix salad and marinade and put the fondue pot on the rechaud. I add bread cubes and salad
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