{"id":77983,"date":"2022-12-01T17:00:45","date_gmt":"2022-12-01T16:00:45","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=77983"},"modified":"2026-03-24T10:44:18","modified_gmt":"2026-03-24T09:44:18","slug":"original-cheese-fondue","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/original-cheese-fondue\/","title":{"rendered":"Original Cheese Fondue with Gruy\u00e8re and Vacherin"},"content":{"rendered":"\n

This recipe is based on one from Fromagerie Tea-Room Piller in Semsales, Switzerland<\/a>. It\u2019s the best recipe for fondue that I have tried. I mean really the BEST! So much so, that the Fromagerie also sells their fondue-mix in small supermarkets in the region. What makes it so special is that it is made with Gruy\u00e8re and Vacherin cheese, which gives the fondue it\u2019s notable creaminess. And this classic cheese fondue recipe, is also made with sparkling wine, which not only make it lighter tasting, but my Swiss friends swear it makes it easier to digest. Whether this is true or not, it hard to say, but making fondue with Prosecco does give you the perfect excuse to enjoy a bottle of bubbly along with this delicious Swiss favourite. A small glass of Schnapps tastes good too!<\/p>\n\n\n\n

Choosing the best fondue cheese<\/h2>\n\n\n\n

Like many other recipes, the success of the dish has to do with the selection of the ingredients. In this case, the proper cheese selection. Two factors come into play here: flavor and age. The latter being important as this affects how easily the cheese melts. This original Swiss cheese fondue recipe, originating in Fribourg, is made with two types of cheese and is known as a moiti\u00e9-moiti\u00e9, or half and half. Traditionally, it is made up of equal parts Gruy\u00e8re and a local creamy cheese by the name of Vacherin<\/a>. If you aren\u2019t already familiar with Vacherin cheese, you can find it in specialty cheese shops or potentially the cheese stand at your weekly farmers market. I buy mine from the \u201cDie K\u00e4sekiste\u201d at the Isarmarkt in Hamburg.<\/p>\n\n\n\n

\"Switzerland\"<\/figure><\/h2>\n\n\n\n

Cheese variations<\/h2>\n\n\n\n

Other versions of this Swiss classic, include the variant “Fondue Fribourgeoise”, which uses Vacherin as the main ingredient, or yet another which uses 70% Appenzeller and 30% Vacherin. And then there is the variant from the region around Basel, which uses a mix of Gruyere, Vacherin and Appenzeller. My personal favourite remains the most traditional; the Fribourg moiti\u00e9-moiti\u00e9 version with Gruy\u00e8re and Vacherin.<\/p>\n\n\n

\n
\"K\u00e4sefondue
Original Cheese Fondue with Gruy\u00e8re and Vacherin from Fromagerie Piller Tea-Room in Semsales Switzerland<\/figcaption><\/figure>\n<\/div>\n\n\n

Tips for the best fondue<\/h2>\n\n\n\n

Grating the cheese<\/h3>\n\n\n\n

For quicker melting and a smooth fondue, be sure to grate the cheese. This helps it melt faster and more evenly, which leads to smoother results. I use the large holes of a box grater<\/a> to do so (which takes a little muscle power with so much cheese), but you can also use the grater blade of your food processor<\/a> if you have one. It\u2019s super fast.<\/p>\n\n\n\n

Toss the cheese thoroughly with a little cornstarch<\/h3>\n\n\n\n

Cornstarch helps thicken the fondue and prevents the cheese from clumping. Arrowroot powder also works great and has a neutral taste. Both keep the fondue gluten free for those with dietary concerns.<\/p>\n\n\n\n

Use good wine<\/h3>\n\n\n\n

Use a Prosecco, Cava or Sekt that you actually like. Even a dry sparkling ros\u00e9 works fine. Or go the classic route and simply use a good Riesling, Chasselas or other dry white wine. The taste of the wine directly impacts the taste of the fondue, so make sure it\u2019s a wine you\u2019d enjoy drinking with dinner.<\/p>\n\n\n\n

How to serve classic Swiss fondue<\/h2>\n\n\n\n

Traditionally, all you need to dive in this big gooey pot is pieces of bread and fondue forks. But their are other options besides chunks of bread. Try including boiled potatoes, mushrooms, apples, pears, or even blanched vegetables (such as broccoli or cauliflower). As for sides, you could also serve it alongside a bowl of gherkins and pickled onions or even olives and sun-dried tomatoes.<\/p>\n\n\n

\n
\"Beilagr<\/figure>\n<\/div>\n\n\n

<\/p>\n\n\n\n

Enjoy a warm pot of silky delicious cheese anytime<\/h2>\n\n\n\n

Fondue is perfect thing for hosting friends. It\u2019s easy to prepare and tastes delicious. You don\u2019t need to wait until the holidays to enjoy this classic Swiss recipe. It is welcoming and cozy. Whether you want to enjoy a cozy fall or winter dinner, celebrate Christmas or New Year\u2019s Ever, fondue always feels like a special treat.<\/p>\n\n\n\n

If you like this recipe, you might also like:<\/h2>\n\n\n\n