Cheese Fondue

I have a very clear memory of the best cheese fondue that I've ever eaten.  It was in a tiny chalet on the top of a snow covered mountain in Switzerland.  🏔Cheese fondue in Switzerland - do I need to say anything else? 

From the very moment that we started planning our trip to Switzerland, I starting plotting where I would sample the best cheese and Swiss chocolate.  I mean - can you blame me?  

It didn't take a lot of convincing to get my husband on board with the cheese and chocolate sampling.  I did have to do some persuading to get my better half  to buy into the fact that cheese fondue was going to be a sufficiently filling and satisfying meal, however.  No sooner had he reluctantly agreed to share a pot of cheese fondue with me for lunch, that a group of 6 very large, very burly, very hungry, Swiss workmen sat down at the table right next to us.  They were all served giant meat pies for their meal while we sat dipping our tiny potatoes skewered onto dainty forks in a shared pot of cheese fondue.  I'm not sure that my husband has ever felt more emasculated. 😂  He was convinced that they were making fun of his petite lunch choice.  Dainty or not - it was delicious.  Oh, and before we left, he ordered the biggest dessert on the menu to compensate for his less than masculine lunch portion.  

Fondue in Switzerland is typically served with a bag of small potatoes and some bread cubes.  It's simple and delicious.  The fondue that I make at home doesn't even compare to the fondue in Switzerland but it's fun to make and relive those memories of our European adventures.  I'm a fan of potatoes but when I made fondue for guests, I gathered up some other tasty treats to dip in our cheese.  By far the favorite of all of the choices were the pears.  The pear with the cheese fondue was a surprisingly delightful combination.   🍐

Cheese Fondue
1 Tablespoon olive oil
2 shallots, finely chopped
3/4 cup dry white wine
1 1/4 cups heavy cream
8 ounces cream cheese
8 ounces Gruyere, grated (2 cups)
6 oz. Emmenthaler, grated (about 1 1/2 cups)
Pinch freshly grated nutmeg and black pepper

Heat oil in a medium saucepan over medium-low heat. Add shallots and cook, stirring occasionally, 5 -6 minutes.

Add wine and simmer until reduced to 1/2 cup, 5 to 6 minutes. ​

Add heavy cream, cream cheese, Gruyère, and Emmenthaler. Cook, whisking, until cheese is melted and mixture is smooth.

Increase heat to medium-high and cook, whisking, until steaming and pourable, 3 to 4 minutes. Stir in nutmeg and pepper.

Transfer mixture to a fondue pot and serve with breadsticks, vegetables and fruit.

Happy New Year!!!

Ciao!

Click here for a printable version of this recipe