…and it’s Backcountry-Friendly!
At least five different people have asked me for my cheese fondue recipe this past month. Last winter alone, we must have hosted at least 5 or 6 fondue dinners at the request of our friends who have all wanted to reproduce the feast at home…Each time I have happily explained the recipe how-to verbally, or in a text message, or scribbled the instructions on a post-it…until I reminded myself: “eh, don’t you have a blog about skiing, climbing, adventure travel AND food?!”
So, I have decided to share my recipe for this traditional alpine dish we all love so much, but also, to tell you a bit about how and why it became so special to us, in addition to being so darn rich, smooth and delicious.
Those of you who have read my first food-related blog will recall that I have a pretty special relationship with cheese.
Maybe my deep interest for everything cheese has something to do with why I became so close with my dear friend Rachel Martin from La Grave, Hautes-Alpes, France.
Rachel owns the most incredible cheese shop right in the Village. She is one of the first individuals I met when we moved to La Grave in 2004, but also the one who has been so kind and caring to me that she became like my second mom.
Not only does she hold this very special place in my heart, she also taught me how to make real cheese fondue.
In Rachel’s shop, you find the finest looking display of cheeses and charcuteries one can find in the whole Alps. From Gruyère to Abondance, Comté, and Beaufort, from Tomme de Savoie, truffle cheese to Jura’s very own Mont-d’Or and the best goat cheese around, from boar saucisson and speck ham that melts in your mouth, there is more than one’s eyes and belly can take in.
If you happen to spend some time in La Grave one day, which should obviously be on every skier’s or mountaineer’s wish-list, La Fromagerie de Montagne must not be missed.
At Rachel’s I would pop by for tea every second day if not every day during the six years we lived there. She would send me home with a bag full of most amazing cheeses each time, which is worth a little fortune by-the-way. At the time, being a dirtbag student with not much to put on our table, Rachel’s cheeses and cured meats made us feel like millionaires.
She also throws the best dinner parties out there. I recall squeezing in her great big living room with 20 or 25 other fine folks for voluptuous meals, usually a cheese specialty of some kind, and eating and drinking and listening to the latest indie music hits (Rachel also has amazing musical tastes) until late at night…
You will now have guessed that I hold my cheese fondue recipe from her. I obviously had to find an adaptation somehow, to Kimberley’s ingredients supply (between Crème Cheese Shop and Overwaitea you can actually find all you need at a fairly decent price).
I am pretty satisfied with the result and I hope you will too. Once you try, I promise you will never go back to packaged fondue ever again. Here we go…
For The Best Cheese Fondue, you will need:
200 grams of cheese per adult. 3 types of cheese minimum. Grated.
Gruyère, Emmenthal or Comté, and the local touch, some Kootenay Meadow Alpindon
1/2 bottle of dry white wine (the best is Vin de Savoie but it’s hard to find around here so Sauvignon Blanc or Pinot Grigio will do. For the record, I have tried it with Champagne once when we were out of wine and it tastes great too!)
4 cloves of garlic
fresh ground pepper, to taste
a pinch of ground nutmeg
a pinch of baking soda
For the bread:
1 large loaf of white or whole wheat sourdough (a day old is best)
Cut the bread into 2″ cubes ahead of time and set aside for an hour or two so it’s a bit dry. Alternatively, you can also place it in the over on a baking sheet at low temp for a few minutes.
Cut one of a garlic clove in half and rub the pot with it.
Add 250ml of white wine and turn the stove on a medium-low temperature.
Add half of the grated cheese and stir gently while it melts.
Alternate between wine and cheese so the texture is liquidy enough.
Add the rest of the garlic (chopped), the freshly ground pepper, nutmeg, and baking soda.
Keep stirring until the texture is a smooth as possible.
Transfer to the burner. Dip a chunk of bread and savour!
I like to serve my fondue with some small Mailles pickles (cornichons extra-fins) and a bit salad with slices of apple, walnuts, and a Dijon-based vinaigrette.
For the backcountry lovers, cheese fondue is a fun dish to serve on a hut trip. You can just grate the cheese ahead and store it in Ziploc bags, the pepper, the nutmeg and baking soda already mixed in another bag and garlic on the side. Bring wine in a tetra pack box and heat it over a camping stove. It is such a comforting and high-calorie dish, it will fuel you up for the next day for sure. It is, of course, great for sharing too.
I hope you will enjoy this fondue as much as my family and friends do. Every time we have it we create more great memories and still recall with so much joy the amazing time we’ve had and we will still have over fondue, here in the Kootenays or at Rachel’s house.
Cheese it up!