Swiss fondue with accompaniments

Classic Swiss Cheese Fondue is a delightful, communal dish perfect for gatherings. The rich, melted cheese blend offers a comforting and indulgent experience.

By Matt Tebbutt
From Saturday Kitchen

This recipe is high in saturated fat and calories due to the cheese content. While it provides calcium and protein, it should be enjoyed in moderation. The vegetable dippers offer some nutritional balance, but the overall dish is calorie-dense. (nutri-score)

Equipment

• Fondue pot
• Grater
• Mixing bowl
• Fondue forks
• Large serving platter

Ingredients

For the Swiss fondue:

• Garlic clove: 1, peeled and halved
• Vegetable stock: 200ml/⅓ pint
• Black peppercorns: to taste
• Fresh thyme: 4 sprigs
• Bay leaf: 1
• Gruyère cheese: 250g/9oz, grated
• Emmental cheese: 250g/9oz, grated
• Cornflour: 1 tbsp
• Nutmeg: for grating

To serve:

• Cornichons: 50g/1¾oz, left whole
• Cocktail onions: 100g/3½oz, left whole
• Toasted sourdough: cubes
• Celery: 4 sticks, cut into batons
• Fennel bulb: 1, sliced into fingers
• Radishes: ½ bunch, quartered
• Red chicory: 1 head, trimmed and separated into leaves

Method

Prepare the Fondue Base

• Rub the inside of the fondue pot with garlic halves.
• Add vegetable stock, peppercorns, thyme, and bay leaf to the pot.
• Bring to a boil.

Prepare the Cheese

• Toss grated Gruyère and Emmental cheeses with cornflour in a bowl.

Cook the Fondue

• Lower the heat on the fondue pot.
• Gradually stir in the cheese mixture, a handful at a time, until melted.
• Stir constantly until smooth and glossy (2-3 minutes).
• Avoid letting the fondue burn or boil.
• Just before serving, grate in some nutmeg.

Serve

• Arrange accompaniments on a large platter.
• Use fondue forks to dip items into the cheese.

Nutri-score Health Check

Nutri-Score: D (Less healthy)

This Swiss Cheese Fondue recipe receives a Nutri-Score of D, indicating it is less healthy. The score is based on the following factors:

• High saturated fat content: The large amount of cheese contributes significantly to saturated fat intake.
• High calorie density: Cheese is calorie-dense, making this dish high in energy.
• Positive components: The recipe includes some vegetables as dippers, providing fiber and nutrients.
• Protein content: The cheese provides a good amount of protein.
• Calcium content: Cheese is an excellent source of calcium.

This score has been automatically calculated from the ingredients in the recipe and is only a guide. Individual portion sizes and overall diet should be considered for a comprehensive nutritional assessment.

Recipe FAQ

• Can I use different types of cheese? While Gruyère and Emmental are traditional, you can experiment with other Swiss cheeses like Appenzeller or Raclette.
• What can I use instead of vegetable stock? White wine is a common alternative in many Swiss fondue recipes.
• Can I make this fondue ahead of time? It’s best served immediately, but you can reheat it gently, stirring constantly.
• What if my fondue is too thick? Add a little warm stock or wine and stir until you reach the desired consistency.
• Can I make this recipe vegetarian? This recipe is already vegetarian. Ensure your cheeses use vegetarian rennet if that’s a concern.
• What other dippers can I use? Try boiled new potatoes, apple slices, or cured meats for variety.
• How do I prevent the cheese from burning? Keep the heat low and stir frequently. A fondue pot with adjustable heat is ideal.
• Is there a low-fat version of cheese fondue? While you can use lower-fat cheeses, it will significantly change the texture and flavor of the fondue.