Swiss Fondue #2

Swiss fondue is one of those dishes that looks impressive but comes together in about 15 minutes. Grated Swiss cheese tossed with flour gets melted into hot sauterne wine in a garlic-rubbed pot, and that’s the whole recipe. The flour keeps the cheese from separating into a greasy, stringy mess, and the wine’s acidity helps the cheese melt smoothly.

The garlic rub is an old-school technique. Instead of mincing garlic into the fondue where it can overpower, you rub the cut side of a clove around the inside of the pot, leaving behind just a whisper of flavor. Subtle, not aggressive.

Add the cheese half a cup at a time and stir completely after each addition. Dumping it all in at once drops the temperature and creates clumps that won’t melt evenly. Patience here gives you a fondue that’s silky from the first dip to the last.

Chef Tips

• Keep the heat low. High heat makes cheese seize up and turn grainy. A gentle simmer is all you need.
• The Worcestershire sauce adds a savory depth that’s barely noticeable on its own but makes the whole fondue taste more complex.
• Cut bread cubes with some crust on each piece. The crust acts as a handle and grips the cheese better than soft interior alone.
• If the fondue thickens too much as it sits, stir in a splash of warm wine to loosen it back up.

Variations

• Gruyère blend: Use half Swiss and half Gruyère for a deeper, nuttier flavor that’s closer to a traditional Swiss-Alps fondue.
• Kirsch finish: Stir in a tablespoon of kirsch (cherry brandy) at the end for the classic Swiss fondue flavor.