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La fondue au fromage

Cheese fondue

Cheese fondue is so simple to make, and so delicious! Follow this guide for practical and original fondue ideas.

A gourmet treat

Cheese fondue is not only scrumptious: it also gives you a chance to spend some memorable moments with family and friends. And luckily for our taste buds, this Swiss dish is easy to make! Your IGA merchant has everything you need to prepare fondue at home.

A selection of cheese

Traditional Swiss cheese fondue is made from Gruyère, Emmental, Vacherin, and Appenzell cheese, but you can naturally choose other flavours by using local cheese. Generally, firm or semi-firm cheeses are recommended for fondue. A few examples:

How to make successful cheese fondue every time

Choose two or three different firm or semi-firm cheeses.
Per person, you’ll need:

  • 150 g (2 cups) grated cheese in all 
  • 5 mL (1 tsp.) cornstarch
  • 60 mL (1/4 cup) white wine
  • A small pinch nutmeg (optional)
  • Pepper to taste

Multiply the quantities given by the number of guests. You’ll also need a garlic clove to rub the fondue dish beforehand.

If you like your fondue to be fairly liquid, add more wine. For a thicker fondue, add more grated cheese.

Directions:

  • Rub the fondue dish with a garlic clove. 
  • Place the grated cheese and cornstarch in the dish, and stir. 
  • Add wine and gently heat until cheese has melted and texture is smooth. 
  • Season to taste. 

Accompaniments: give free rein to your imagination

What should you serve with fondue? The possibilities are almost endless.
Here are a few examples of accompaniments that will wow your taste buds:

  • Bread: baguette, sweet loaf, olive fougasse
  • Vegetables: broccoli, mushrooms, sweet peppers, baby potatoes
  • Fruit: pears, dates, apples, apricots, figs
  • Nuts: hazelnuts, almonds, walnuts
  • Meats: cooked fresh sausages, cured sausages, diced ham, chorizo

Quantities:

Per person, serve 250 mL (1 cup) of vegetables and/or fruit, 60 mL (1/4 cup) nuts, and half a baguette.

Preparation:

  • Pare the vegetables, and blanch any hard ones like broccoli. 
  • Thinly slice vegetables such as mushrooms and peppers. 
  • Boil potatoes and cut into quarters.

Variations on fondue:

  • Replace wine by your favourite beer or cider. 
  • Add fresh herbs just before serving. 

Disaster recovery plan

What do you do if the fondue separates or has the wrong texture? First of all, don’t throw it out! Simply add 15 mL (1 tbsp.) cornstarch dissolved in 30 mL (2 tbsp.) white wine and stir to the right consistency.

No time?

Impress your guests with hassle-free, ready-made cheese fondues.