Traditional Fondue Fribourgeois - Legendary and Original
The Vacherin Fribourgeois reminded us of Roman ruins in this photo. It's joined by garlic, nutmeg, cornstarch, lemon, white wine, kirsch and Gruyère.
Amanda's SUPER excited for fondue!
A dark rye loaf we found for dipping -- isn't it prehistoric looking?
Preppin'.
Amanda diced the Vacherin into beautiful cubes. We grated the Gruyère, but the Vacherin was a little too soft to grate.
The dark rye, and some baguette.
A whisper of garlic to start things off.
We used a crisp, French white wine for the base.
A watched pot...
Gradually whisking in the cheese.
Patience pays off: our fondue was smooth as silk.
A little nutmeg, and some black pepper to freckle the cheese.
The cornstarch and Kirsch slurry goes in last, to thicken the cheese a little.
Yum.
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Author Notes: Comes from the Canton de Fribourg, in Switzerland, home of the Gruyere and Vacherin Cheeses. Most people have tried to innovate, modify, change or alter this simple and traditional fondue... They have all failed. In failing to stick to the basics... they tried to kill the legendary Swiss dish!! But this recipe will ensure it survives. Fondue means molten... they meant it to be molten cheese only. No "deal breakers" like tomato, champignons, truffles or tourist-like ingredients. - rabino - rabino
Food52 Review: Rabino's fondue adheres strictly to tradition, proving that newer doesn't always mean better. His classic Swiss recipe calls for a blend of Gruyere (fondue's dutiful workhorse) and the more pungent, creamier Vacherin Fribourgeois. (If you can't find Vacherin, you can use just use twice the amount of Gruyere, or sub in something semi-soft and a little stinky, like a good Fontina.) Rabino's fastidious technique is the soul of his recipe: he starts by having you rub the inside of the pot with a crushed garlic clove, add and warm white wine and then gradually work in the cheese so you get a smooth texture. Nutmeg, pepper, lemon juice (a first for us), and a shot of Kirsch bring the molten cheese and wine to life, and a touch of cornstarch thickens the mixture and keeps it from breaking. This is a loose fondue, clinging gently to whatever you dip in it; if you like yours more substantial, just stir in a little extra cornstarch, thinned with a few drops of water. - A&M - A&M
Serves 4
Ingredients
- 1 garlic clove, peeled and smashed
- 400 milliliters dry white wine (Fendant du Valais, Languedoc, Rhone,etc...)
- 14 ounces Gruyere cheese (preferably aged), cubed or shredded
- 14 ounces Vacherin Fribourgeois, cubed
- 1 pinch freshly grated nutmeg
- 2 pinches freshly ground black pepper
- 1 teaspoon lemon juice
- 1 shot Kirsch (cherry brandy)
- 1 tablespoon corn starch
- Bread for dipping
Procedure
- Rub the garlic around the inside of a ceramic or heavy saucepan, then remove the pieces, just leaving the "taste" of it.
- Add the wine and warm it over low heat.
- Start by SLOWLY adding the cheese....and stir vigorously, but slowly, IN ONE DIRECTION only. The cheese will start to melt.
- When the molten cheese starts becomes uniform in consistency, add the nutmeg, pepper, and lemon juice.
- Stir together the corn starch and the Kirsch (IMPORTANT!!). Add to the fondue, to give it viscosity. This is an important step. The secret is: if the corn starch is not diluted in the Kirsch, as it hits the cheese it will coagulate and create little "balls" in the cheese. Then you might as well try to cook something else!
- You are done. If the fondue is too liquid, add more corn starch, mixed with a few drops of water. If too thick, add more wine.
- Cut the bread in pieces (french baguette or whole wheat bread, or both) and enjoy it! Remember not to drink water with the fondue. Only wine or hot tea. Fondue experts say that water will make the cheese lump up into a ball in the stomach. Recent critics have discovered that this is a myth, but I have chosen to ignore them and enjoy my wine with the fondue.
- Your Best Fondue Contest Finalist!
Tags: Cocktail Party
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about 1 month ago Noni'sGirl
I was born and raised in Switzerland. This recipe is very good but this is how I was taught to do it from the traditional cheese store in town. My favorite mix is Gruyere,Vacherin and Appenzeller. I leave the garlic in the ceramic pot and mix all the ingredients together:wine ,cheeses,cornstarch,lemon juice,pepper and nutmeg.Kirsch is optional. I prefer it without as it can overwhelm the cheese flavor.Let it sit for at least one hour at room temperature,then slowly melt on med-low heat stirring often.Creamy and delicious! White wine is the obvious choice to drink but hot tea is just as good. And don't forget a shot of Kirsch at the end! En Guete!
about 1 year ago BavarianCook
I love and appreciate the authenticity of this recipe. My aunt lives in Alsace and we have often had this kind of fondue with her. The simple garlic rub, the kirsch, and the Languedoc in there remind me of fond dinners there. Thanks for keeping it very authentic with this winner of a recipe!
over 1 year ago Lara Lassila
I used to live in Leysin and rubbing of garlic and the classic simple recipe was the way to go.
I would love a wine pairing suggestion beyond dry white?
over 1 year ago Greenstuff
Chris is a trusted source on General Cooking
If I can't find a Swiss Aigle, my favorite is a French Apremont or another wine from the Savoie. They're more available in the States than they used to be,
about 2 years ago rabino
And by the way, Greenstuff, you are right: rubbing garlic onto the "caquelon" IS traditional. It is a common practice in the Oberland Bernois area!
about 2 years ago rabino
Thank you all for your great comments and of course for your votes!!
about 2 years ago Greenstuff
Chris is a trusted source on General Cooking
This contest is winding down, so I wanted to get a few more comments in while people were taking a look. I'm sorry to be so nerdy. One, yes, it's fondue fribourgeoise but vacherin fribourgeois. Two, I in A&M's very cool video, they say that the garlic rub is not traditional, but I think it is? I've read that the sulfur in the garlic helps with the break up the protein in the cheese to make the fondue smooth. Three, two other bits of family lore that I haven't seen here yet: we were told that cutting rather than shredding and stirring with a figure 8 rather than round and round made for a smoother fondue. Four, no one has mentioned the traditional pot--the ceramic caquelon is flameproof, and I personally think the best ones are red (I guess that goes beyond even nerdy).
about 2 years ago jenncuisine
Interesting! In the year that I've lived en Suisse-Romande I've come to know that version as motié-moitié - et la fondue fribourgeoise as having only the vacherin fribourgeois cheese, both of which I first tasted while in the canton Fribourg. I wonder how strict the nomenclature of fondue is en Suisse...
Also my français is not so good so maybe I've learned it wrong, but I thought fondue was a feminine noun and so therefore the adjective denoting it is from Fribourg should be spelled with an "e" on the end?
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats on being a finalist! This is pretty much exactly the fondue friends I visited in Switzerland made for me (I guess they're traditionalists!), and I know it is delicious.
about 2 years ago Sagegreen
Congrats on being a finalist!
about 2 years ago wanderash
Oh why, oh why do we have to choose?! I could bath in this! Congrats on being a finalist!
about 2 years ago Midge
Congrats rabino!
about 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Congrats! This fondue sounds really lovely.
about 2 years ago Greenstuff
Chris is a trusted source on General Cooking
Congratulations on being a finalist! It's great to know that going back to the roots is still valued. If I can find some, think I'll celebrate with a little Fendant du Valais. I already have the Kirsch.
over 2 years ago Greenstuff
Chris is a trusted source on General Cooking
Yes, Rabino! I'm with you on tradition, but I think a lot of the world has passed us by, even in the remote villages. I just looked at the menu for a little place in Vaud (the canton just to the south of you) where we used to sit on the deck and eat fondue while the cows passed through on their way to lower pastures. A little spot called Prafandaz, way above Leysin, which is already way above a lot of the world. They have the Gruyère and Vacherin mix that you’re presenting (it’s called moité moité and is their most traditional option). But they also have 21 other variations, including peppers, curry, herbes de Provence and pain d’épice! I guess it’s a new world out there.