Swiss fondue with chanterelles

Few dishes capture Swiss mountain comfort like a proper moitié-moitié fondue. Traditionally a blend of Gruyère and Vacherin melted slowly with Fendant and finished with a touch of Kirsch, this version gets elevated with the flavour of fresh chanterelles. Their deep, woodsy aroma transforms the fondue into something richer, more complex, and utterly wintry.

This recipe can be made with cornstarch (maizena) or with a light blond roux. Both work, both are authentic depending on the canton. The important thing is one rule: low heat, patience, and good wine. Fendant in the pot, and Fendant in the glasses.

INGREDIENTS • 400 g Gruyère • 400 g Vacherin• 300–400 g chanterelles (here: girolles + chanterelles jaunes) • 1 small garlic clove • 300 ml Fendant • 1 tbsp maizena mixed with a splash of wine (or 1 tbsp blond roux) • Optional: 1 small shot of Kirsch • Pepper, nutmeg • Bread cubes for dipping.

Nutmeg is optional, I'm not fond of it.

METHOD Clean your chanterelles and sauté them dry in a pan until they release their moisture. Once lightly browned, reserve them.

Rub the inside of your caquelon with a clove of garlic. Pour in the Fendant and heat gently. Add the cheeses while stirring continuously. Keep the flame low. When the cheese starts to melt into a smooth cream, add the maizena slurry (or your roux) and continue to stir until fully integrated.

Season with pepper and a pinch of nutmeg. Add the sautéed chanterelles and let them infuse into the fondue for a minute or two. A splash of Kirsch can be added for the classic touch.

Serve bubbling hot, with cubes of rustic bread and glasses of icy Fendant. Each dip brings the alpine comfort of molten cheese and the deep perfume of forest mushrooms.

A Swiss classic, enriched by the woods. Bon appétit.

Drink: Chasselas or Fendant wines.

Here is another cheesy recipe:

Welsh rarebit cottage pie