Lakeside Fondue
Switzerland’s national dish is the perfect comfort food for our Canadian winters—especially when you have access to high-quality local cheese! It’s such a lovely meal to share with a partner or friends on a snowy evening. You’ll obviously need a fondue set for this one—they’re easy to find online, at a garage sale, or maybe it’s time to bring your parents’ fondue set out of retirement! And don’t the forget you’ll need fuel for the burner!
As a general rule, you’ll need 150–200g of cheese per person, so this recipe is perfect for four people. With this in mind you can adjust the quantities based on your group size and experiment with cheese ratios, though we’ve found this combination to be a winner!
For the wine, there’s no need to splurge, but do use something drinkable. Instead of the traditional kirsch, we’ve opted for rye whisky, keeping the dish Canadian and avoiding a dusty bottle of kirsch sitting in your cabinet for years. The rye is also a nice pair for the cheddar, adding a great twist to the classic recipe.
When it comes to dipping, good-quality bread cubes are a must—they are one of the star ingredients. Beyond that, use your imagination: broccoli, cauliflower (raw or lightly blanched), mushrooms, potatoes, and onions are all fantastic options. You can steam or boil your veggies in salted water or roast them for added texture and flavor. Don’t forget pickles —they bring a great tanginess to the mix, though too many can affect the fondue’s flavor (which you might enjoy!).
Fondue is simple, versatile, and wonderfully communal. After trying this recipe, you might just become a fondue regular!
Ingredients:
- 200g Lakeside Alpine cheese
- 200g Lakeside cheddar
- 200g Lakeside cloth bound cheddar
- 22g or 3 scant tablespoons of flour
- ½ bottle of white wine
- A clove or 2 of garlic
- Freshly grated nutmeg – to taste
- Cayenne pepper – to taste
Method:
- Grate your cheeses and mix them together in a bowl. Sprinkle the flour over the cheese mixture and toss until evenly coated.
- In your fondue pot, boil the wine with the garlic for 2–3 minutes, allowing the garlic to infuse the liquid. Remove the garlic and discard.
- Gradually add the cheese mixture, one handful at a time, waiting for each addition to melt fully before adding the next. Whisk constantly to ensure a smooth texture.
- Once all the cheese is melted and the mixture is smooth, stir in a pinch of nutmeg and a dash of cayenne pepper. Then add the rye whisky and whisk until fully incorporated. Taste the fondue and adjust the spice if needed.
- Light your fondue set and bring your pot to the table! Start with a medium flame to keep the fondue warm but not boiling. You may need to adjust the flame as needed during the meal.
Now you’re ready to dip! Grab your bread cubes, veggies, and pickles, and enjoy.