Recipe For A Perfect Cheese Fondue

In Geneva this evening, Jan and I ate at a great little place and enjoyed some of Switzerland's famous cheese fondue.  We had great conversation with our server, who with a bit of persuading shared the simple recipe with us (as long as I promised not to tell anyone where it came from).  Unfortunately there were no quantities - but with some experimenting, you can get it right.

Garlic - chopped finely

White Wine

Guyere Cheese

Vacheron Cheese

Water

Corn starch

Put the garlic and wine on to simmer.  Slowly add the cheese (grated) and stir constantly over a low heat.  The two cheeses are used in equal quantities (if you see this on a menu in French it will be called Moitié/Moitié).  Just before serving, mix the cornstarch with water and add a bit to thicken the mixture.  Won't know if this works until we try it, but if you do, and it works, let us know.

Oh - and pour a glass of white wine and drink it as you eat.

Comments

[Erik Martin]

I have read with envy your wonderful narrative and thoroughly enjoyed your excellent photographs--well done. Thanks so much for sharing this masterpiece of travel lore. It has been more than ten years since I have been to Lausanne. I still consider my entire carefree experience in Switzerland a true highlight of my life and most of us would probably say the same. I would have to say though that I was homesick when I left the Lycee, not when I arrived. Until recently my perspective has always been focused forward rather than in the rear view mirror, but memoirs and images as crisp as the ones you have presented on this site trigger much happiness thinking about pleasant memories of the glory years.