I know the first day of Spring was on Monday but it hasn’t felt too Springy around here. We had snow showers yesterday and the temperature has dropped, so we’re having warm and gooey fondue for dinner tonight.
Last April Andrew and I went on an epic road trip across France into Switzerland. We had a fantastic time and had some must dos and sees on our trip, fondue in Switzerland was one of them. We took a little day trip to Gruyères from Lausanne because if you’re going to have fondue in Switzerland you need to have it where they make the main ingredient!
Gruyères is a medieval town with foot traffic only. There is a large parking lot at the base of a high hill and you must walk up to the small town. We explored the chateau or castle that was perched at the top which was built in the 13th century. The Grue, or crane, was represented on the flag and on many windows in the chateau and was what inspired the name Gruyères.
After exploring the chateau and a few of the stores we popped into Le Chalet for lunch. It was super cute inside and they had exactly what we wanted on the menu. The fondue was ridiculous! We got fondue for two and it came with more food then we could possibly eat. A basket of potatoes, pearl onions, crusty bread, carrots, a meat plate, pickles…just so much food. Andrew was very happy.
So tonight, when our friends come over for our fondue, I’ll be fondly remembering the snowy day last April when we ate Swiss Fondue in Gruyères.
Andrew’s Swiss Fondue
- 1 garlic clove, halved
- 1 pound Gruyère cheese, grated
- 1/2 pound Emmentaler cheese, grated
- 1 cup dry white wine
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 teaspoon fresh lemon juice
- 1 1/2 tablespoons kirsch
- Freshly ground pepper
- Freshly grated nutmeg
Rub the inside of a cheese fondue pot or medium pot with the garlic clove. Combine the grated Gruyère and Emmentaler with the white wine, cornstarch and lemon juice, cook over moderate heat, stirring occasionally. When the cheeses begin to melt add the kirsch and a large pinch of pepper and nutmeg. Stir gently, until creamy and smooth, about 10 minutes; don’t overcook!
Serve with good crusty bread and veggies of your choice (cauliflower and broccoli are excellent)