The recipe for Swiss cheese fondue

The 100% Alpes Vaudoises cheese fondue recipe

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A traditional and emblematic Swiss dish, cheese fondue is a favourite on cold winter evenings or on the slopes during the cold season. Synonymous with conviviality and pure indulgence, fondue is also considered the dish that's impossible to miss! And yet... to make a perfect cheese fondue, there are certain rules to follow to ensure that the dish is a resounding success. We went to the Solalex refuge - whose fondue was crowned world champion in 2023 - to find out more about the success of their famous half-and-half recipe. And who knows, maybe even their secret?

Half and half fondue: the Solalex gold medallist

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At the World Fondue Championships in Tartegnin in 2023, the fondue from the refuge de Solalex won the gold medal, in partnership with its cheesemaker Damien Raemy. The restaurateurs agreed to reveal a few tips on how to prepare the best cheese fondue possible.

Let’s start with the ingredients: they are simple, but prepared with care. For a half-and-half fondue to have flavour, hold well on the bread and have character, the choice of cheese is essential. So choose a mature Gruyère AOP that's not too full-bodied, and a Vacherin Fribourgeois AOP with a balanced semi-hard texture, slightly acidic and creamy.

The finishing touch? The wine, of course! We select a grape variety typical of the region, the Chasselas. As it gently melts with the cheese blend, the minerality of a dry Chasselas allows the flavours of the cheese to reveal themselves to perfection!

Fondue preparation tips made in Alpes Vaudoises

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As well as the choice of ingredients, the preparation technique plays a vital role in the success of a fondue.

• Caquelon: Choose a cast-iron caquelon, which retains the heat better and allows the cheeses to melt gently and evenly.
• Temperature: The fondue should melt over a low heat, stirring constantly with a wooden spatula to prevent it sticking to the bottom of the caquelon.
• Binding: For a smooth, creamy texture, add a tablespoon of cornflour mixed with a little white wine before stirring in the cheeses.
• Seasoning: Adjust the seasoning by adding freshly ground pepper during preparation and just before serving.

Our tips for perfecting your half-and-half fondue

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Traditionally, cheese fondues are eaten with half-white bread, which holds well on the fork and absorbs the cheese without getting soggy. Want to try something different? Opt for potatoes instead of bread. You can also accompany your fondue with delicious crunchy gherkins and small onions, which you can stock up on in Aigle at the Reitzel Shop.

Which wine should you choose to accompany your fondue?

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The choice of wine is essential to accompany your fondue. Chasselas, the traditional white wine of destination, goes wonderfully well with this cheese dish. For red wine lovers, a light Gamay or Merlot can also go well with fondue. It's a great opportunity to showcase the wines of the Chablais region!

Our 4 recommendations for a successful fondue

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1. The temperature: The fondue should be served piping hot, but be careful not to burn it.
2. The bread: Stick small pieces of bread on your fork and dip them gently into the fondue.
3. Conviviality: Fondue is a dish to be shared! Enjoy your fondue with friends or family for warm, authentic moments.

List of ingredients

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(serves 4)

- 1 clove of garlic

- 3 dl dry white wine (Chasselas)

- 3 tsp cornflour

- 400 g grated Vacherin Fribourgeois PDO

- 400 g grated Gruyère PDO

- 600 to 800 g half-white bread cut into 2-3 cm cubes

- pepper, kirsch (optional)

Preparation

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1. Crush the garlic clove and rub over the fondue pot.

2. Dissolve the cornflour in the wine and bring to the boil.

3. Add the cheeses and melt over a low heat, stirring continuously with a wooden spatula. Add kirsch and pepper to taste.

4. Place the fondue pot on the stove before the first signs of boiling and as soon as the fondue becomes creamy.

5. Serve with the bite-sized pieces of bread pricked with a fondue fork and dipped into the fondue pot.

6. Stir the mixture with each bite to prevent the fondue from burning at the bottom of the caquelon.