Swiss Cheese Fondue (moitié-moitié) — Creamy, Never Splits
Yvonne Ammann VegetarianPer person, allow 200 g cheese, 1 dl white wine and 1 tsp cornflour. Melt the cheese over medium heat, stirring constantly in figure-eights, and never let it boil. If it splits, a squeeze of lemon juice and vigorous stirring brings it back — the cornflour rebinds it.
Cheese fondue is the Swiss winter meal, and yet most people buy the ready mix. The original takes 20 minutes and tastes far better: moitié-moitié means half Gruyère, half Vacherin Fribourgeois. The Gruyère brings the flavour, the Vacherin the creaminess. The only thing that can go wrong is the fondue splitting — and there is a simple trick against that.
Ingredients
- 400 g Gruyère (grated)
- 400 g Vacherin Fribourgeois (grated)
- 4 dl White wine (dry, e.g. Fendant)
- 4 tsp Cornflour
- 1 piece Garlic clove
- 2 tbsp Kirsch (optional)
- 1 tsp Lemon juice
- Pepper
- Nutmeg
- 600 g Bread (day-old, cubed)
Method
- 1
Prepare the pot
Halve the garlic clove and rub the inside of the pot with it. The clove can stay in. Cut the bread into bite-sized cubes, each with some crust — that is what the cheese clings to.
- 2
Mix the cheese
Toss both cheeses with the cornflour in a bowl so every shred is coated in starch. This is the trick against splitting.
- 3
Heat the wine
Warm the wine and lemon juice in the pot on the stove over medium heat until small bubbles rise. Do not boil.
- 4
Melt the cheese
Add the cheese a handful at a time, stirring with a wooden spoon in figure-eights until melted before adding the next. Takes 8 to 10 minutes. It should become smooth and creamy, never boiling.
- 5
Season
Stir in the kirsch and season with pepper and a little nutmeg. Too thick: add a splash of wine. Too thin: stir 1 tsp cornflour into a little kirsch and mix it in.
- 6
Serve
Set the pot on its burner with the flame low enough for a gentle bubble. Spear a bread cube, stir it through, twist — and whoever loses their bread buys the next round.
Tips
- Fondue splits for almost only two reasons: too hot or not stirred enough. Stay at the stove while melting and keep stirring.
- Grate the cheese yourself rather than buying pre-grated — pre-grated cheese is dusted with starch to stop clumping and melts worse. The counter mixes at Migros and Coop are freshly grated and work well.
- The crust on the bottom of the pot is called the 'grandmother' or 'religieuse' and is the best bit of the whole meal. Prise it out with a spoon and share.
What can I substitute?
Appenzeller makes it spicier, Emmentaler milder and a little stringier. It will not be quite as creamy as with Vacherin.
The alcohol-free version for children. The acidity matters because it keeps the cheese supple — hence the extra lemon juice.
Kirsch is a matter of taste. Without it the fondue is milder; nothing else changes.
Small boiled potatoes are usual in Valais and just as filling. Cauliflower, peppers and apple slices are the lighter route.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why does my cheese fondue split?
Because it got too hot or was not stirred enough — the fat separates from the protein. Rescue: take the pot off the heat, mix 1 tsp cornflour with 2 tbsp white wine or lemon juice, stir it in and keep stirring vigorously. It usually comes back smooth.
How much cheese per person for fondue?
200 g cheese per person as a main, 150 g if there are lots of sides. Plus 1 dl wine and 1 tsp cornflour per person. For 4 people that is 800 g cheese — the amount in this recipe.
Can I make fondue without a caquelon?
Yes. Any heavy pan with a thick base works for melting. To eat you then need something to keep it warm — a burner or a tea-light warmer. Without heat the fondue sets after 10 minutes.
What do you drink with cheese fondue?
Traditionally white wine or black tea, both warm or at room temperature. It is not superstition: cold drinks make the cheese set in your stomach and sit heavily. Children have warm tea or apple juice.
How much does cheese fondue cost per person?
With counter cheese from Migros or Coop, about 7 to 9 CHF per person including bread and wine. The ready mix in a bag costs about the same — mixing your own is mainly worth it for the taste.
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