Taste of Europe Series: Interlaken – Cheese Fondue

 It’s always been a dream of mine to have fondue in the Swiss Alps…

Surrounded by snowy white crags that tower up into a blue sky…table on a wood patio…swirling a bread laden fondue fork into a thick, creamy pot of cheese…a good friend to share it all with…

And so some dreams do come true after all.

Gimmelwald

Fondue is fun. It’s easy. But it can be overwhelming. So many cheeses, so many flavors… where does one start?

Your taste buds! You like Muenster? Go for it! If Emmentaler and Gruyere are your favorites – totally works! If the only cheese you can get your kids to eat is American, why that will make fondue, too.

Swiss Dairy Cows

The answer to the question “What do you dip in it?” is only limited by your imagination. Bread is good for starters, but then there are cooked meats and sausages, veggies, and fruits.

This recipe features smoked Gouda (one of my favorites) and apple cider. That’s right, it’s not necessary to use wine in fondue, though it does pair nicely with different cheeses.

Alpen Cheese for sale!

Smoked Gouda and Apple Cider Fondue

1 c. apple cider

1 T. fresh lemon juice

10 oz. shredded smoked Gouda

(make sure it’s the real cheese and not the processed stuff you get at the deli)

8 oz. sharp white cheddar, like Cabot or Vermont

1 T. corn starch

2 T. apple butter

a few gratings of nutmeg

fresh ground pepper to taste

In  a medium, heavy bottomed saucepan, heat cider and lemon juice over medium heat until barely simmering.

 In a medium bowl toss cheese with cornstarch.

 A handful at a time, stir cheese into the saucepan, stirring the first batch until melted before adding another.

 Stir in the apple butter and season with nutmeg and pepper.

 Fill fondue pot with hot water and let sit for a few seconds to thoroughly warm the pot. Pour water out and dry pot before pouring cheese in.

Light four votive candles and place on fondue stand before setting the pot in it’s place.

I served this fondue with boiled new potatoes, celery, dill gherkins, rye and sourdough breads, pretzel sticks, apple slices, chicken apple sausage and tomato basil chicken sausage.

Everything should be cut into bite-sized pieces. Fry up the sausages and serve them hot. The temperature of the other dippers doesn’t matter much – as long as the cheese is hot.

For a good website on all things fondue, plus tips on fondue etiquette, go to www.fonduebits.com . To read about our time in Switzerland click here.

End of a day’s work.

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