Source: Beerli’s cir. 1973
The Swiss popularized this dish and made it a national dish in the 1930's by the Swiss Cheese Union. In the 50's, Fondue it hit north America and by the 60's, it was as popular as hippies were in San Francisco. Fondue is everywhere in Switzerland. Certainly, it's at every mountain top, and quite popular in the colder months, especially snowy, wintry nights after a long day on the ski slopes. I was honored to get this recipe from my father-in-law, who made it for us upon his first visit to California. It was his first time in North America, and we asked him to share a bit of his heritage with us. We gathered around our kitchen table, set the Fondue pot in the middle and enjoyed our evening filled with Swiss cheese, bread, and a chilled white wine. Memories forever.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
- 4 dl white wine cheap Chardonnay is ok
- 260 gr Gruyère cheese shreaded
- 260 gr Emmentaler cheese shreaded
- 260 gr Appenzeller cheese shreaded
- 1 clove garlic optional, but I always use it if in the house
- 2 tsp cornstarch to bind the fat, thicken
Rub the still cold pot with the garlic piece cut in half.
Now cut the garlic very fine and put aside.
Now pure in the vine and bring it to a boil.
Now add the cheese one handful at a time and wait until melted. Stir continuously. Add the diced garlic.
Take a small teacup add the cornstarch and use very little vine, just enough and get it to a liquid. Now add it to the cheesemix and wait for about 2 to 4 minutes. It should start to become very creamy. Even the thin oily top layer should now bind.
Now add fresh ground pepper on top with some muscat and its ready to serve.