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Fondue Vaudoise (Cheese Fondue ‘A La Vaudoise

Fondue Vaudoise (Cheese Fondue 'A La Vaudoise recipe image
This authentic Fondue Vaudoise combines Gruyere, Emmental, Raclette, and Vacherin de Fribourg for a deeply flavorful, stretchy dip. The addition of dry white wine, kirsch, and garlic creates a sophisticated yet comforting dish. Ideal for cozy winter gatherings or intimate dinners, it brings the warmth of the Swiss Alps to your table. Serve with crusty bread cubes for the ultimate communal dining experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 401.9
Dietary: Gluten-free, Vegetarian
Description
This authentic Fondue Vaudoise combines Gruyere, Emmental, Raclette, and Vacherin de Fribourg for a deeply flavorful, stretchy dip. The addition of dry white wine, kirsch, and garlic creates a sophisticated yet comforting dish. Ideal for cozy winter gatherings or intimate dinners, it brings the warmth of the Swiss Alps to your table. Serve with crusty bread cubes for the ultimate communal dining experience.
Ingredients
  • 200 gram Gruyere cheese (7 oz)
  • 135 gram Emmental cheese (5 oz)
  • 135 gram Raclette cheese (5 oz)
  • 135 gram 'Vacherin de Fribourg'-
Directions
  1. 1
    Grate or shred the Gruyere, Emmental, Raclette, and Vacherin de Fribourg cheeses.
  2. 2
    Cut white bread into bite-sized cubes and set aside.
  3. 3
    Peel a clove of garlic, halve it, and rub the cut side all over the inside of a cast iron fondue pot (caquelon).
  4. 4
    Pour dry white wine into the fondue pot.
  5. 5
    Place the pot on a stove burner set to medium-low heat.
  6. 6
    Add the grated cheeses to the hot wine gradually, stirring continuously in a figure-eight motion until melted and smooth.
  7. 7
    In a small bowl, blend corn starch with kirsch until smooth.
  8. 8
    Stir the kirsch mixture into the melted cheese.
  9. 9
    Bring the mixture back to a gentle boil, stirring continuously to prevent sticking.
  10. 10
    Season with freshly ground pepper and nutmeg to taste.
  11. 11
    Transfer the fondue pot to a table burner and keep simmering gently while serving.
  12. 12
    Dip bread cubes into the cheese using fondue forks.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 401.9kcal
% Daily Value *
Total Fat 40.0g62%
Saturated Fat 24.7g124%
Cholesterol 102.2mg35%
Sodium 377.2mg16%
Total Carbohydrate 3.6g2%
Dietary Fiber 0.0g0%
Sugars 2.1g
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a non-stick fondue pot or ensure your cast iron is well-seasoned to prevent the cheese from burning.

Stir continuously when adding cheese and the kirsch mixture to ensure a smooth, lump-free consistency.

Kirsch (cherry brandy) adds traditional flavor; if unavailable, you can omit it or substitute with a splash of dry white wine.

Serve with crusty baguette or country bread cut into cubes.

Do not let the fondue boil vigorously after adding the cheese, as this can cause the mixture to split or become grainy.

Keywords: cheese fondue, swiss fondue, gruyere, emmental, raclette, vacherin, kirsch, wine, garlic, bread, dinner party, winter dinner, communal dish, melty cheese, appetizer, vegetarian main
Read it online: https://www.chefs-mate.com/recipe/fondue-vaudoise-cheese-fondue-a-la-vaudoise/