ماليغادو

Fondue Vaudoise (Swiss Cheese Fondue)

SwitzerlandFrenchZurich (Zürich)

This is the ultimate classic from French-speaking Switzerland (especially Vaud and the surrounding regions). It's communal, comforting, and perfect for sharing with family and friends on cold evenings. The rich, silky melted cheese with a hint of garlic and white wine is simply unbeatable.

Ingredients (for 4 people)

  • 400g Gruyère cheese (grated)

  • 200g Vacherin Fribourgeois or Emmental (grated) — for extra creaminess

  • 1 clove of garlic (cut in half)

  • 300–350 ml dry white wine (e.g., Chasselas from Lavaux)

  • 1–2 tsp cornstarch (or potato starch)

  • 1–2 tbsp kirsch (cherry brandy) — optional but traditional

  • Freshly ground black pepper & nutmeg to taste

  • 800g–1kg good crusty bread (baguette or pain de campagne), cut into cubes

For serving: Pickles (cornichons), pearl onions, and sometimes boiled potatoes or charcuterie.

How to Make It (Step-by-Step)

  1. Prepare the pot: Rub the inside of a cast-iron or ceramic fondue pot (caquelon) with the cut garlic clove. Leave the garlic in the pot or discard it.

  2. Heat the wine; Pour the white wine into the pot and heat gently on medium-low until it starts to simmer (do not boil).

  3. Melt the cheese: Gradually add the grated cheeses while stirring continuously in a figure-eight motion with a wooden spoon. Let it melt slowly and become smooth.

  4. Thicken the fondue: Mix the cornstarch with the kirsch (or a little cold wine) to make a slurry. Stir it into the cheese mixture. Continue stirring until the fondue becomes smooth, creamy, and slightly thick (it should coat the back of a spoon nicely).

  5. Season :Add a pinch of nutmeg and freshly ground black pepper. Taste and adjust.

  6. Serve: Place the pot on a fondue burner (low flame) in the center of the table. Each person spears a piece of bread with a long fondue fork and dips it into the cheese, stirring gently in a circle before eating.

Important Tips

  • Keep the heat low — if it gets too hot, the cheese can separate.

  • If the fondue becomes too thick, add a little warm wine. If too thin, add a bit more cornstarch slurry.

  • Tradition says: if you drop your bread in the pot, you have to kiss your neighbor (or buy the next round of wine!).

This dish perfectly represents Romande culture: simple, high-quality ingredients, shared around the table with laughter and good wine.

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