Cheese Fondue

Cheese Fondue
Cheese Fondue

When my dad returned from his “Walz” (journeyman years) in Switzerland, he introduced cheese fondue as a new family tradition.
For years we used these ready-made packages from the supermarket, but I wouldn’t be me if I wouldn’t ditch them and make my own – which is surprisingly easy.

You need a mix of cheeses, in our case I used Emmental, a quality mountain cheese (original is Gruyère, I use an Austrian variant) and smoked, aged Gouda.
Grate the cheese and sprinkle a tbsp of tapioca starch on it, mix well. (Usually they use corn starch, but I prefer tapioca because it doesn’t leave that starchy feeling on your tongue)
Rub the cast iron skillet with a clove of garlic and bring some dry white wine (Green Veltliner here) to a soft boil.
Add and melt the cheese mix, a hand full at a time, keep stirring.
Add some whole cloves of garlic (to taste, can be fished out when soft – they are delicious).
Add some freshly grated nutmeg.
Put the skillet on the burner and use those special skewers to dip cut up baguettes into the molten cheese. Make sure it’s proper, firm white bread, because if you lose your bread in the cheese pot, you gotta pay the wine!


There are many recipes and I will try more next time, but this one is what you see in the pot.