Swiss Gruyère and Emmentaler Fondue
In my opinion, Gruyère and Emmentaler are some of the finest cheeses made. Gruyère’s name comes from the village of Gruyères, Switzerland and Emmentaler derived its’ name from Emmental, Switzerland. The secret to superb fondue is to use the best cheeses and that means buying the imported varieties. However, the prices are not for the faint of heart. If you cannot afford the imported varieties, I suggest not making this fondue – the taste will be completely different. I tried to make the recipe one time with Boar’s Head Gruyère and it was truly austere.
Ingredients (5 or 6 servings):
- 1 pound – Emmentaler, grated
- 1 pound – Gruyère, grated
- 2 tablespoons – all purpose flour
- 2 cups – white wine (e.g., chardonnay)
- 4 cloves – garlic, minced
- 1 teaspoon – red pepper
- 1 teaspoon – nutmeg, freshly ground
- 1 – carrot, cut into bite-size pieces
- 2 – celery stalks, cut into bite-size pieces
- 2 – apples, cut into bite-size pieces
- ¼ -- head of cauliflower, cut into bite-size pieces
- ¼ -- loaf of French baguette bread, broken into bite-size pieces
- ¼ -- loaf of pumpernickel bread, broken into bite-size pieces
Once the cheeses have been grated and mixed, add the flour to the cheeses and lightly toss to cover (it will help allow the cheese to uniformly melt in the wine).
Gruyère being grated
Gruyère, Emmentaler mixed with flour in bowl.
Cheese being melted in the wine.
Meanwhile in a nonstick saucepan (I prefer Teflon coated), heat the wine to a boil and add the cheese a handful at a time until the fondue is thick and heated (periodically mix the cheese with a fork as it melts). You may not use all of the cheese (but I have tried to measure out the amount needed with the wine used so it should be close). Add the garlic, red pepper, and nutmeg and serve with the sliced vegetables, fruit, and bread. You should use fondue forks for dipping the food in the cheese. Enjoy!
The two breads prepared.
Carrots and celery prepared.
Apples ready to be sliced.