I haven’t been anywhere this summer, so to treat myself, I decided to go see a friend in Switzerland.
I have to say that the country has stolen a piece of my heart. Cheese and chocolate, what else do I need? Yesterday, was my last night in Basel and we decided to have cheese fondue at home!
The classic dip for this would be bread, but I went a bit crazy.. I started googling ingridients that would be nice for dipping… No, unfortunately no nachos! On the table we have boiled cauliflower and new baby potatoes. Also have pears, cured sausage, pears and our main guest: bread.
You’ve guessed right, there was no cheese left behind.
We have bought ready grated cheese pack for fondue. I’ve done my research and the simple version seems to be from Neuchâtel, which only uses Emmantel and Gruyere. Add about 200ml of white wine – I cannot stress enough about this, but please use a wine that you would drink. If you wouldn’t drink that wine then why would you use it to cook and eat? To the wine, add two tablespoons of strong white flour or ideally cornstarch, once the mixture is warm, add the cheese and melt it. The consistency should be thick but a bit runny.
It’s the perfect social dish for winter.