Chäs Fondue

From the kitchen of Max Von Ballmoos.

Original − Famous − Authentic − Genuine Swiss Fondue Recipe. Translated, improved, changed and mishandled by 3rd Chief Cook-Assistant, Fourth Ave. Inn, Ilion

Serves 4

Ingredients

Note: these measurements are for 1.4 times the original recipe (shown below), as those measurements better fit the pot we have in Switzerland.

  • 800 grams (1.75lbs) cheese: 50% Appenzeller, 25% Emmentaler (“Swiss”) and 25% Greyerzer/Gruyere
  • ~550ml (2 ¼ cups) white wine, cheap / sour gives best results
  • ~18.75g (~2 tbsp) corn starch
  • ~30ml (~2 tbsp) fresh lemon juice
  • 2-10 pieces garlic
  • 1 jigger cherry-brandy (or any “schnapps”)
  • pepper
  • 3 french bread (approx. 20 oz), cut into one inch cubes
  • ¼ cup heavy cream (whipped), not absolutely necessary, but makes fondue light and fluffy and eliminates “rubberband − effect”

Original recipe:

  • 1 ¼ pound (20 oz) cheese: (10 oz “Appenzeller”, swiss import, 7 oz swiss cheese, import or domestic, 3 oz “Greyerzer/Gruyere”, swiss import)
  • 1 2/3 cup (13 oz) white wine, cheap / sour gives best results
  • 1 ½ tablespoon corn starch
  • 1 ½ tablespoon fresh lemon juice
  • 2-10 pieces garlic
  • 1 jigger cherry-brandy (or any “schnapps”)
  • pepper
  • 1 ½ french bread (approx. 20 oz), cut into one inch cubes
  • ¼ cup heavy cream (whipped), not absolutely necessary, but makes fondue light and fluffy and eliminates “rubberband − effect”

Instructions

  1. Dissolve corn starch in wine
  2. Grate cheese
  3. Put cheese, wine, lemon juice and garlic in pan and heat on stove or heater, continuously stir in 8-shape pattern
  4. After dissolving of cheese, let bubble and continuously stir for about 5 minutes
  5. Add “schnapps” and pepper
  6. Mix whipped cream slowly under cheese
  7. Ready to serve! − good luck!

Fondue is usually served with white wine or lipton tea, salad and “schnapps”

“repair” instructions:

  • Add wine to make lighter/thinner
  • Add cheese or cook longer to make heavier
  • Add more lemon juice and corn starch if wine and cheese are separated or cheese does not completely dissolve

Published by marco on

Updated by kath on

Comments

4 Replies

#1

marco (updated by marco)

Of late, the recipe has moved more toward 3 equal portions of the cheeses. Also, if Appenzeller is not available, a sharp white cheddar is a decent substitute.

#2 − Swiss Naval Attack

marco (updated by marco)

Are you sure you can change the cheeses just like that? Won’t the Swiss Navy come and get you?

#4 − Seriously.

anon@user-2injlqu.dialup.mindspring.com (updated by marco)

Switzerland’s navy was disbanded in the late ‘80s, wasn’t it?

#6 − WebCore 2.0!

marco (updated by marco)

Woo-hoo!