Swiss Fondue with Calvados
4 servings
20 minutes
Swiss fondue with Calvados is an exquisite version of the classic dish rooted in the mountainous regions of Switzerland. Traditionally, fondue symbolizes coziness and a friendly atmosphere, and the addition of Calvados gives it a special fruity note and noble depth of flavor. The gooey mixture of Gruyère and Emmental, enhanced with white wine and aromatic garlic, creates a rich and delicate texture. It is served with fresh bread and apple slices, adding contrast between the rich cheese and light fruity acidity. This fondue variant is perfect for warm evenings with friends, creating a moment of comfort and enjoyment that unfolds with each dip of bread into the melted cheese ocean.
1
Rub the pot inside with garlic. Mix calvados with starch until a homogeneous mass forms and pour it into the pot. Add grated cheeses and wine, and season with pepper. Place on low heat, stirring constantly until the cheese melts.
- Garlic: 1 clove
- Calvados: 2 tablespoons
- Potato starch: 3 teaspoons
- Gruyere cheese: 200 g
- Emmental cheese: 200 g
- Dry white wine: 200 ml
- Ground black pepper: to taste
2
When the fondue thickens a bit, place the pot on the burner to keep the cheese bubbling. Dip pieces of bread and apple.