One of my favorite easy and cheap gourmet meals is making traditional cheese fondue. A few years ago we got to enjoy fondue in Switzerland with some friends, and I was quite impressed with the array of dipping options that they included: pepper, mustard seed, caraway seeds & more! Each time I make fondue, I make sure to include things to dip the cheese-dipped bread into when serving fondue.
Now that we’re living in the French alps, I think we’ll probably revisit this tradition and take a bike ride over to our fromagerie to pick up some cheese for our fondue this year. Take a look at the video below to see more of the scenery around where we live and to learn more about this amazing fromagerie!
- 1 clove Garlic
- ¾ cup White wine
- ½ lb. Gruyere cheese, shredded
- ½ lb. Emmental (Swiss) cheese, shredded
- Rub clove of garlic on bottom of fondue pot and discard.
- Add wine to pot and bring to a boil. Once it comes to a boil, turn temperature down.
- Add cheeses by the handful and stir in a figure-eight motion. Repeat until all the cheese has dissolved.
- Serve with cubed bread, vegetables such as broccoli and mushrooms and thinly sliced charcuterie.
Note: Emmental is a Swiss cheese, and often the cheese that is labeled as “Swiss cheese” in the US is the often very similar to Emmental – and the price is usually much more affordable than Emmental.