Cheese Fondue Recipes

There are many different variations of cheese fondue. In France, the most
famous recipes are:
• Fondue Savoyarde
• Fondue Jurassienne
In addition to the French national recipes for cheese fondue, there are also a
number of well-known recipes that are originally Swiss, but are also now part
of the French cuisine. In particular:
• Fondue Neuchâteloise
• Fondue Moitié-Moitié
• Fondue Fribourgeoise
During May/June 2007 we will be adding each of these recipes.
Some cheese fondue recipes are based on a single variety of cheese, but many
combine two different varieties. In addition to cheese, the recipes include wine,
garlic and bread. Many recipes also include additional ingredients such as
kirsch (a cheery brandy) or starch (to help bind the wine and cheese together).
In general, one should allow per person 200 g (7 ounces) of cheese and 100 ml
(3.5 ounces) of wine.
The most common problem with a cheese fondue is the wine and cheese
separating. This detracts from both the taste and the flavour. This can be
avoided by ensuring that the fondue is not over-heated (it must be hot, but
never boil) and by using a binding agent (such as potato starch).
In addition to there being many variations of each of the different cheese
fondue recipes, there are two of particular note. One is that the original
versions call for the garlic to be chopped up and included in the fondue,
whereas most English translations of these recipes have the garlic cut in two
and then rubbed around the interior of the fondue dish and then discarded. The
original approach reflects the French passion for garlic whereas the English
approach reflects a more reserved approach to garlic. In our recipes we have
followed the original traditional approach, but if you find that this gives too
strong a taste, feel free to take the English approach of merely rubbing and
then discarding the garlic.
The other major variation is that many English translations of the recipes omit
the binding agent (e.g. potato starch). Although this simplifies the recipe, it
increases the possibility of the wine and cheese separating. To minimise this
risk, we follow the traditional approach of including the binding agent.
If it so happens that the cheese separates from the wine, one can simply reduce
the heat somewhat and periodically stir the fondue to mix them together again.
If the cheese fat rises and forms a layer of fat on the top, or if the fondue
becomes too thick, the easiest and quickest solution is to add a bit more wine
and stir. Although not a perfect solution, it should allow you to continue with
the meal without problem.