The traditional Swiss Cheese Fondue is made out of two cheeses : the Vacherin Fribourgeois for the creaminess and the Gruyère for the character. The challenge resides in obtaining a perfect texture, a perfect harmony between the cheeses and the wine.
We decided to twist this classic Swiss dish with golden brown mushrooms, giving it an an expected umami. Other possible variations include herbs, spices, or actually, whatever you want!
- 1 clove of garlic, peeled and cut in two
- 400 g. Gruyère AOP, grated
- 400 g. Vacherin Fribourgeois AOP, grated
- 30 cl white wine
- 15g / 4 teaspoons of cornflour
- 1 teaspoon of lemon juice (optional)
- 1 small glass of kirsch (optional)
- Salt, ground black pepper to taste
- 150g of boletus or ceps mushrooms (or others)
- 20g butter
- 1 loaf of bread from the day before
Rub the fondue pot (or caquelon) with the clove of garlic.
Pour the white wine and bring it to a boil. Add cheeses and stir in with a wooden spoon until melted.
In a glass, mix together the kirsch and cornstach. Add it to the fondue, as well as a few drops of lemon juice. The cornstarch will thicken the fondue, while the acidity of the lemon is said to help breaking the cheese proteins, to allow a better cohesion. The kirsch will just give it a fruitier taste. Season with fresh pepper.
The fondue must not be cooked too long, but simply kept warm on the burner.
Meanwhile, brush (do not wash!) and slice the mushrooms. Pan in hot stove with butter. Season with salt and add to your fondue.
If you are using dry mushrooms, you can also add some of the rehydratation water to your fondue for even more flavors.
Last step: cut your bread in cubes, and grill them shortly in the oven to 200C. I recommend not using a fresh bread, but a bread from the day before.
Enjoy this gooey pleasure with pickles, and white wine!