Fondue is one of our favorite ways to gather together friends or family during the winter months and enjoy something comforting and warm. Fondue was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s. There are many different types of fondue out there, depending on the country and even the region within that country. We've rounded up three different takes on fondue for you below.
FONDUE JURASIENNE
Traditional Jura Fondue
Ingredients
8oz young Comté per person, cubed
1 large clove of garlic
½ cup white wine per person
Freshly ground black pepper (optional)
1 tbsp Dijon mustard (optional)
Instructions
Slice open the garlic clove and rub the entire inside of the fondue pot with the cut edge. Heat the garlic in the wine in a small saucepan. When simmering, remove the garlic. Add the cheese and stir slowly over low heat until the cheese is melted. Add pepper to taste. THERE WILL BE EXCESS LIQUID IN THE POT! This is a delicious broth that soaks into the bread before the bread reaches the cheese and is characteristic of fondues from the Jura. Transfer to a fondue pot over a candle or sterno. Serve with cubes of crusty day-old bread or small cooked potatoes.
TRADITIONAL SWISS FONDUE
Moitié-Moitié
Ingredients
Equal parts Gruyère and Vacherin Fribourgeois
(8oz cheese per person, cubed or shredded)
Cornstarch to coat the cheese
1 large clove of garlic
½ cup white wine per person
Freshly ground black pepper (optional)
Instructions
Toss the cheese with just enough cornstarch to lightly coat the cheese. Slice open the garlic clove and rub the entire inside of the fondue pot with the cut edge. Heat the garlic in the wine in a small saucepan. When simmering, remove the garlic. Add the cheese and stir slowly over low heat until cheese is melted. Add pepper to taste. Transfer to fondue pot over a candle or sterno. Serve with cubes of crusty day-old bread or small cooked potatoes.
TRADITIONAL PIEMONTESE FONDUTA
Ingredients
4-6oz Fontina or Fontal (soaked in milk)
½ lb butter
¼ cup cornstarch
1 egg per 2 people
Shaved fresh truffle to taste
Instructions
In a pan, melt the butter and whisk in the cornstarch. Slowly stir in the cheese until melted and uniform. Stir in eggs and mix with fresh pasta, risotto, or a poached egg. If using fresh truffle, add right before serving.