Traditional fondue from a real 'Fribourgeoise'

It had been two years since I was last in my homeland, something that had felt like an eternity to me. I was having a nice dinner with my family, and having a chat. With my husband Darek and my two children with me, it felt like home. I was back in Switzerland; the country where I had been so many times and had experienced so much. We were eating a meat fondue and my cousin, who had prepared the food, asked Darek if he had ever eaten the traditional cheese fondue. He replied, ''no.'' A silence fell and my family looked at me, almost in shock. It was like a scene from a movie where the music stops and everyone stops what they're doing. 'Joelle! How is that possible?' Laughing and slightly blushing, I said: 'sorry, it's been a while for me too'', and we don't have a caquelon at home. Laughing and shaking their heads at my 'great sin' everyone continued their meal. I was reminded how non-Swiss I really am sometimes, and how little I still know of this beautiful country.

A few days later, my aunt and second cousin visited us in the apartment we had rented for a week. There my aunt made the real traditional fondue from the canton of Fribourg. Specially for Darek and the kids and with a friendly wink at me. Of course with the right cheese, the right proportions and the right wine. Darek was initiated and I immediately learned how to make the perfect Swiss fondue.

Fondue comes from the French word "fondre," which means to melt, and dates back to the eighteenth century. It was a dish invented so that cheese and bread could be used longer during the cold winter months. However, it only became popular internationally around 1930 for more commercial reasons: to boost cheese sales. To make a good fondue, you need some "fixed" elements, such as a caquelon, a burner and of course, fondue forks. Although there are several ways to make a fondue, by far the most delicious and also the most traditional variant is the "moitié -moitié" (translated: half- half). It's made with two types of cheese: Gruyère cheese and Vacherin cheese with the AOP label. Both cheeses come from the canton of Fribourg, which probably explains why my aunt as a "Fribourgeoise" can make this fondue like a real pro. Fondue almost flows through her veins...

So how do you make this delicious dish yourself? First, it is important to get a good caquelon. It may be an investment, but they come in different price categories, and if you're smart, you can buy one that can also be used for other dishes, such as meat fondue.

Groceries:  
- Enough white bread (preferably with a hard crust, like a baguette) and/or small potatoes 
- two cloves of garlic
- 300 ml white wine (optional: 30 ml Kirsch)
- Cornstarch (optional)
- Fresh pepper
- Swiss Gruyère cheese (400 grams on average)
- Swiss Vacherin cheese (400 grams on average)
- 1 egg (optional)

So make sure you have enough bread. This is very important. If you like variety, you can choose to cook small potatoes as well. This is especially popular with children. Grease the inside of the caquelon with the two cloves of garlic. If you like it, you can cut the garlic into small pieces and sauté them in the bottom of the pan before adding the cheese. This will give the fondue a little extra kick.

Then the most important ingredient: cheese! As mentioned, you make moitié-moitié with Gruyère AOP and Vacherin AOP. Count about 200 grams of cheese per person. So a meal for four people (800 grams) contains 400 grams of Gruyère cheese and 400 grams of Vacherin. First, put the Gruyère cheese in the pan and let it melt. Add a good white wine. If you want to go for a traditional Swiss wine, you can choose a Fendant (Chasselas blanc). Use 300 ml to add to the fondue. Some Swiss people also add 30 ml of Kirsch, but that's a personal choice. Is the required cheese already in a ready-to-eat package? Then chances are it already has cornstarch in it. Are you buying the cheese at the cheese shop? Then it's important to add cornstarch to the dish. This is to ensure that the cheese doesn't start clumping. Finally, add the Vacherin cheese and turn down the heat. Keep stirring well until everything has become smooth. Add a little pepper and you're ready to eat!

It is advisable not to drink cold drinks with a fondue, as this can get in the way of a good digestion. Therefore, choose a good dry white wine or hot tea, to prevent the cheese from clotting in your stomach.

Tip: when the fondue is finished, a hard cheese crust (la croûte) often remains on the bottom.

If you want the full experience, tap an egg on the cheese crust in the caquelon and let it bake for a while. Eat this along with the cheese crust for an actual delicacy!

Fondue is a way to enhance the community feeling of eating together. There are few people who will not find it cozy to sit around a warm pot of delicious food in the cold winter months. Add to that a delicious traditional wine and the atmosphere is complete. A fun fact is that most Swiss people have the habit of giving the person who drops his bread in the caquelon a small task. An extra fun way to create new memories!

Enjoy your meal and don't forget to leave a comment!

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