As the Olympics draw to a close (awww), we bring you the third and final edition of our Food52 Winter Games. We admired Triple-Loop Noodles and skied down the Swooshiest Cakes. The competition was fierce, breakneck, even. But now it’s time for the ultimate face-off.
Presenting Freestyle Fondue! The ooey, gooey cheese dip that hails from Switzerland. But don’t be fooled by the cozy, communal vibes, because these fondues are here to battle it out. Today’s competition pits a classic against a new-comer. Can convention hold out in the face of novelty? Read on to find out.
Traditional Fondue Fribourgeois
In one corner, is this classic fondue with a capital “C”. It features not one but two Swiss cheeses and a healthy splash of Swiss wine to boot. Nutmeg, black pepper, brandy up the flavor and an unexpected spritz of lemon provides a welcome brightness. This is one to put on wool socks for and tuck into with a crusty loaf of bread—think baguette here.
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
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
Aged Cheddar and Pilsner Fondue
Meanwhile, here comes this brew-forward hotshot. The heavy hitter here? A sharp, edgy cheddar, accented by a hearty helping of pilsner, and a zip of mustard powder and Worcestershire. As for what works best for dipping, we've got way more than bread. There are tart apple slices, charred sausage links, and lots of fresh vegetables. Are we freestyling now? For sure.
Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.
They both sound tasty, but the flavor profile of the more adventurous one (cheddar, beer, mustard) sounds so much like Welsh Rabbit that I have a hard time calling it fondue.
See what other Food52 readers are saying.