Hello and greetings from the Swiss mountain tops!
Its nice, cold and sunny here in Switzerland! We are enjoying all the beauty the country has to offer! Beautiful mountains, awesome white ski slopes, sunsets behind the mountain tops, wooden sheds, glühwein and of course cheese fondue!
Switzerland is like the heaven of cheese fondue. Every restaurant you enter offers a wide variety of different cheese fondues. I personally really like the restaurants where you can even choose several different flavours. For instance, you can have a pan with 3 different sections and 3 different fondues. And then the side dishes you get…. vegetables, potatoes, bread, some savory onions and pickles. It’s a real festive meal.
Cheese fondue with truffle is unfortunately one I’ve not seen in Switzerland before but if you like truffle (and who doesn’t like truffle????) it’s definitely worth to try it out!
Ingredients for 4 pers.:
- 300 gr Gruyere cheese
- 300 gr Emmental cheese
- 1 clove of garlic
- 400 ml dry white wine
- juice of ½ lemon
- 3 table spoons of corn flour
- fresh pepper
- truffle oil
- nutmeg
How to prepare it:
Start by grating the cheese. Put the cheese aside for a while and cut the garlic. Anoint the inside of the fondue pan with the garlic. Take out the root of the garlic and squeeze the garlic into the fondue pan. Put the pan on the stove and immediately add the wine and the lemon juice. Heat the wine until it’s boiling. Now you can add the grated cheese. Keep stirring until the cheese is melted.
Put the corn flour into a small bowl. Add some water (1 table spoon) and whisk the corn flour. Make sure that you whisk out all the clumps. Add the cornflour to the cheese fondue and stir well. Add the truffle oil; a small sip is already enough to add for the flavor. Stir again.
Add some nutmeg and fresh pepper to spice up the taste.
Cheese fondue always goes well with bread, potatoes, vegetables, pickles and everything else that you can think about that will go well with melted cheese.
Enjoy this Swiss meal!
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