Here are the main Swiss fondues:
- Fondue Vaudoise: 100% Gruyère cheese
- Fondue Fribourgeoise: 100% vacherin fribourgeois
- Half and half fondue: 50% Gruyère cheese 50% Vacherin Fribourgeois
- Fondue Neuchâteloise: 50% Gruyère cheese 50% Emmental cheese
- Central Switzerland Fondue: 1/3 Gruyère 1/3 Emmental 1/3 Sbrinz
Swiss fondue recipe for 4 people:
-800g of cheese
-350ml of dry white wine
-1 clove of garlic
-3 to 4 level teaspoons of potato starch (or cornstarch)
-pepper, nutmeg
-1 small liqueur glass (20ml) of kirsch (not the fancy one!!)
-a dash of lemon juice or a pinch of cream of tartar
Bernard’s advice
Lemon or cream of tartar are acidic and allow to emulsify the fondue. Concretely, the fatty substances of the cheese (and there are many!!) do not want to mix with the white wine (water + alcohol). Adding this acidity will create a reaction that will result in a perfectly homogeneous fondue! And there will be no lemon taste!