This is his recipe and preference 🤦🏽♀️ he specifically says he adds a lot of garlic and spices etc for his personal taste... haters always complaining man. Looks delicious to me
Discovered this video last year and absolutely saved my cheese fondue! This year I am using the same video again. Cut down ingredient list per person is very helpful. Im using a bit less spices for my taste. Thank you!!
I'm Swiss too and absolutely love your Fondue - bravo. Memories of my childhood coming back when we older kids were allowed to stir the "8" and were told otherwise the Fondue wouldn't be good. And it's a must to have a spoon with a hole so the cheese can go through - LOL. As an adult I started experimenting with spices and herbs too and it adds a new dimension to the traditional recipe. Years later I discovered a restaurant in Zermatt who's absolute hit was what they called "herb fondue". No idea what kind of fresh herbs they used but it was superb. It was an almost green fondue and the restaurant had a waiting list ... Being a garlic fan too I love the amount of garlic you put in. Kevin - just ignore the puritans - LOL. They lack any fantasy and imagination! En Guete!!
One thing I forgot to mention ... and you too ;-). What to do with "la religieuse" - which is the crust at the bottom. The absolute best to share at the end of the Fondue!!
This is an amazing video, great way to understand the technique. I tried it a couple of ways and this worked really well to make a kirsch cornstarch slurry and add it at the end. Thank you!
There so many ways to do that dish and he did it his way. Looks good I’m sure every house in Swissy didn’t cook the exact same way people. And 100 chefs will do it 100 different ways but similar
Take half Greyerzer and half Vacherin cheese (makes the fondue creamy)) and if you like it a little bit of Emmentaler, to much of it makes it chewy. To make it mor fluffy and better for the stomach, put a little trace of natron (sodium bicarbonate)to it when its cooked. As a desert, you may put pieces of pear into the cheese instead of bread pieces, this is delicious! This receipe is called moitie-moitie, drom the French words, half and half. Enjoy
I helped my mom whenever we made fondue. I shredded the Swiss Emmentaler 70% and 30% Gruyere cheeses and shook them in a paper bag to coat flour all over it before melting in the pot. We used white pepper to avoid colored bits in the fondue. Great recipe and I like the cute background music! Part of the experience is the wonderful aroma of fondue and burning Sterno in the house.
Thanks for the very interesting video. I didn't know about the tea tradition with fondue, and dipping the bread into kirsch first. In the Canton de Vaud, we gravitate toward the 50% Grueyere/50% Vacherin recipe. I'm traveling to Switzerland in a few months and will load up on fondue at COOP, as well as some Cailler chocolate. I'll have to keep my eyes open for that kirsch brand that you recommended.
I love how peasant dishes have elevated to gourmet food in so many cultures. We've made this fondue a few times and it's a real crowd pleaser. Thanks for sharing your interpretation of this amazing dish.
Hi, I'm from Switzerland :-) I have a suggestion, try "Herren Fondue moitié-moitié" - this contains 50% Gruyère, 50% Vacherin, 1TS crushed green pepper, 1TS grainy mustard... the other ingredients as usual (garlic, starch, Fendant wine, Kirsch)... try it, it is fantastic!
This guy has it nailed down tight. The recipe portions listed as per person makes preparation sensible. Purchasing the right amount of cheese is easier. It's a peasant dish, not gourmet. Using Emmental is fine but unimpressive, so I use Jarlsberg (the Norwegian version of Emmental) and find it better to my taste. The Gruyere can vary a lot in flavor. I advise you to taste before you buy. It WILL make a difference. Wine choice is a big influence too. I've used plain Mt. Rhine with great success. Imported Kirschwasser is very difficult to find here, so I used a domestic distilled right here in Idaho. It worked. As for the bread, a multi-grain baguette is far superior to white flour French bread. Schenk did a fine no nonsense job. Those recipe proportions will be my go to Swiss fondue from now on. One more note. I've used the alcohol burners. They are miserable. Use a good, controllable electric hot plate instead. It may look un-cool, but you'll be happier. No burning.
I see you are using Peller Estates chardonnay...I also used a Santa Carolina chardonnay....but just for a change I tried Asiago cheese which has such an interesting flavour did not need the kirsh I also like garlic; but if you don't just add one quarter tsp nutmeg & some freshly ground pepper...amazing...also I used a leftover strong Belgium style bread(similar to bagette) Great presentation...looks delicious. THANK YOU.(a simple baby spinach salad on the side would round out the meal. It looks like you are having a great time in the kitchen and entertaining.
I'm Swiss, the only criticism is that it looks a little too thin, when this is the case, just add some corn flour, it usually helps. Also if you can get some Appenzeller it would really add to the flavor.
Whenever I decide to try a new dish I watch at least 5 different videos but I settled on this one for some reason. . . I think it was the lots of garlic because nobody else I found on RUclips recommended that and it seemed "ballsy" somehow in a good way because I just YEAH I love garlic but I DONT love nutmeg so just to be safe I left out the nutmeg and I didn't have any Kirsh either. I left out the Paprika. Just Pepper, Italian herb mix and a dash of cayenne pepper and EIGHT count'em EIGHT cloves of garlic squished through one of those garlic press things so my friends wouldn't get angry -- they had no clue how much garlic I put in there. YUM!
Looks stunningly delicious and makes me very hungry! Shame Gruyère is so expensive where I live and for Kirsch I will have to go abroad. A well, I stick to the haggis I suppose.
Hi. Tried to make this today and there was a lot of fat on top of the fondue. I could pour this off but is this avoidable? We're thinking it was just cheap cheese but wanted to get your opinion if you don't mind. It was clear and yellow. Basically like melted butter. Tasted OK but was really oily and not that runny. More like cheese on toast cheese. Any tips?
In my Family we melting kornstach in the wine so you have an homogene liquid to add in. And the 50/50 fondue is really good but the real first fondue is from Vacherin fribourgeois and just some water ;)
Hi, we've never tried it, but I found this link that explains why wine is used, and some recommendations for substitutes: www.huffingtonpost.com/2011/09/22/can-fondue-be-made-without-wine_n_976410.html . The acidity of it influences the consistency, so I'm not sure if just subbing, e.g., unsweetened white grape juice would give good results. But adding lemon juice might work. Also found this thread, also from someone who's Muslim that wants to make fondue without wine: cooking.stackexchange.com/questions/17670/what-to-use-instead-of-white-wine-in-recipes. Here's another recipe that subs in lemon juice: saracoloradorecipespot.blogspot.ca/2011/01/cheese-fondue-non-alcoholic.html. It'll taste different for sure, but that doesn't mean it'll be bad. I recommend Googling a bit more for alcohol-free cheese fondue, or variations of that, and maybe trying a small portion first in case it doesn't turn out well. Good luck!
OMG sir you forgot the most important thing, the VACHERIN! I add around 60% of it and 40 of Gruyère for the fondue to be more smooth, less salty and the genuine Swiss recipe to do it!
PLEASE tell me where you got that white spatula you mixed it with. My mom had one of those, not plastic, its like bone or maybe some coated wood idk, but ours broke and we can literally not find it anywhere in existence, they all just make shit plastic ones
There is a custom of kissing the girl next to you, or taking a drink... not Swedish, I suppose :( Do you have the recipe for his rye bread? Would love to bake some up, with the fondue.
+Rebecca Grimshaw My dad, from the video, says that whoever loses a piece of bread has to buy the next bottle of wine, so it probably depends on the family!
To all haters, so you mean just because of 'cultural thing' people should upload 100+ videos with the same recipes all the time? Don't u know the word authentic with a twist? Since he has all the basic ingredients of an authentic fondue, i didnt even know the rest of the authentic ingredients until now, i thought it's only cheese and cornstarch, i have no idea about this wine etc etc, so be grateful for people sharing their secret recipes to us, atleast we have a lot of references.
You, Sir, are a Fondue Master. Looks amazing, but being from Texas I would have to add shrimp, crawfish & mushrooms to it...🤣🤣🤣🤣 Don't hate me too much. Great recipe.
This seems overly complex with spices....especially paprika...I have never been in a Swiss home where they use paprika or other herbs in the mix. My mom (who is Swiss) makes a roux of Olive oil, roasted garlic ,flour, and a very dry white port wine for thickening...and Kirsch is not a given in every household in Switzerland...I use a Hungarian Cherry Palinka...and Rye bread...not in any Swiss home I've been in.
I would eliminate the herbs and use less garlic. I'd add a little fresh Thyme from my garden...Haven't made Fondue in years but only used some garlic and nutmeg and Gresham ground black pepper...
JFC. There are some rabid cheese fondue fans in here. LMAO.
come for the recipe vid, stay for the puritanical outrage
This is his recipe and preference 🤦🏽♀️ he specifically says he adds a lot of garlic and spices etc for his personal taste... haters always complaining man. Looks delicious to me
I LOVE garlic so I added even MORE than he recommended and it turned out AMAZING!
It's ok, I got the same haters for my recipe!!
It looks too watery!!
protect this man, this cheese fondue looks amazing
Discovered this video last year and absolutely saved my cheese fondue! This year I am using the same video again. Cut down ingredient list per person is very helpful. Im using a bit less spices for my taste. Thank you!!
I'm Swiss too and absolutely love your Fondue - bravo. Memories of my childhood coming back when we older kids were allowed to stir the "8" and were told otherwise the Fondue wouldn't be good. And it's a must to have a spoon with a hole so the cheese can go through - LOL. As an adult I started experimenting with spices and herbs too and it adds a new dimension to the traditional recipe. Years later I discovered a restaurant in Zermatt who's absolute hit was what they called "herb fondue". No idea what kind of fresh herbs they used but it was superb. It was an almost green fondue and the restaurant had a waiting list ... Being a garlic fan too I love the amount of garlic you put in.
Kevin - just ignore the puritans - LOL. They lack any fantasy and imagination! En Guete!!
One thing I forgot to mention ... and you too ;-). What to do with "la religieuse" - which is the crust at the bottom. The absolute best to share at the end of the Fondue!!
Thanks for sharing your Fondue recipe watching from Japan
This is an amazing video, great way to understand the technique. I tried it a couple of ways and this worked really well to make a kirsch cornstarch slurry and add it at the end. Thank you!
There so many ways to do that dish and he did it his way. Looks good
I’m sure every house in Swissy didn’t cook the exact same way people. And 100 chefs will do it 100 different ways but similar
The most authentic recipe I know ❤
Looks delicious
Take half Greyerzer and half Vacherin cheese (makes the fondue creamy)) and if you like it a little bit of Emmentaler, to much of it makes it chewy. To make it mor fluffy and better for the stomach, put a little trace of natron (sodium bicarbonate)to it when its cooked. As a desert, you may put pieces of pear into the cheese instead of bread pieces, this is delicious!
This receipe is called moitie-moitie, drom the French words, half and half.
Enjoy
I helped my mom whenever we made fondue. I shredded the Swiss Emmentaler 70% and 30% Gruyere cheeses and shook them in a paper bag to coat flour all over it before melting in the pot. We used white pepper to avoid colored bits in the fondue. Great recipe and I like the cute background music! Part of the experience is the wonderful aroma of fondue and burning Sterno in the house.
what for swiss cheese?
@@troloosauhund8747 My bad. Emmentaler.
@@riproar11 My fribourgeoise heart is crying
Just jocking thanks
We just made it and it is fantastic! Different flavor from what I traditionally think of as fondue, but I like it better. Thanks!
FABulous video thanks James... Bon Appetit and Cheers!
Great, im hungry now Love the music
Thanks for the very interesting video. I didn't know about the tea tradition with fondue, and dipping the bread into kirsch first. In the Canton de Vaud, we gravitate toward the 50% Grueyere/50% Vacherin recipe. I'm traveling to Switzerland in a few months and will load up on fondue at COOP, as well as some Cailler chocolate. I'll have to keep my eyes open for that kirsch brand that you recommended.
Fondue isch guet u git ä gueti lunä ;-)) mmhhh grossartig!
Thank YOU, looks very nice, our family loves fondue, cheers from Brazil!
Excellent, thank you for your demonstration, it was a good lesson full of helpful information
Hi, can you please make more food videos? This one is really good!
He died from garlic poisoning
I love how peasant dishes have elevated to gourmet food in so many cultures. We've made this fondue a few times and it's a real crowd pleaser. Thanks for sharing your interpretation of this amazing dish.
Beautiful !!!
Very well done Sir. Thank you. From Stowe, VT, USA
This recipe was amazing! My family we loved it and I used it as my sauce for chicken cordon blue pasta
at 5:50 you can see how the cheese separates from the whine. If you add the cornstarch at the beginning, with the whine, that wont happen.
Thanks for sharing this amazing recipe, we made our fondue tonight and it turned out brilliant!
This looks amazing thanks for sharing❤
What a great recipe I made it and it was delicious!!!
Hi, I'm from Switzerland :-) I have a suggestion, try "Herren Fondue moitié-moitié" - this contains 50% Gruyère, 50% Vacherin, 1TS crushed green pepper, 1TS grainy mustard... the other ingredients as usual (garlic, starch, Fendant wine, Kirsch)... try it, it is fantastic!
I traced my ancestors back 900 years in Switzerland! Would love to go there soon. Beautiful country 👍🏼
Super gemacht 👍🏻
This guy has it nailed down tight. The recipe portions listed as per person makes preparation sensible. Purchasing the right amount of cheese is easier. It's a peasant dish, not gourmet. Using Emmental is fine but unimpressive, so I use Jarlsberg (the Norwegian version of Emmental) and find it better to my taste. The Gruyere can vary a lot in flavor. I advise you to taste before you buy. It WILL make a difference. Wine choice is a big influence too. I've used plain Mt. Rhine with great success. Imported Kirschwasser is very difficult to find here, so I used a domestic distilled right here in Idaho. It worked. As for the bread, a multi-grain baguette is far superior to white flour French bread. Schenk did a fine no nonsense job. Those recipe proportions will be my go to Swiss fondue from now on. One more note. I've used the alcohol burners. They are miserable. Use a good, controllable electric hot plate instead. It may look un-cool, but you'll be happier. No burning.
Thank you for sharing, will try this recipe this Thanksgiving
What a lovely fondue pot
❤I’m hungry now. I will cook it in a while but I have only the cheese and garlic and pepper oregano 😂
Thanks for sharing this great recipe, it certainly gives me more ideas.
Etter Destillerie Zug
I see you are using Peller Estates chardonnay...I also used a Santa Carolina chardonnay....but just for a change I tried Asiago cheese which has such an interesting flavour did not need the kirsh I also like garlic; but if you don't just add one quarter tsp nutmeg & some freshly ground pepper...amazing...also I used a leftover strong Belgium style bread(similar to bagette) Great presentation...looks delicious. THANK YOU.(a simple baby spinach salad on the side would round out the meal. It looks like you are having a great time in the kitchen and entertaining.
That's how you do it! Legend.
Looks delish 👌
I'm Swiss, the only criticism is that it looks a little too thin, when this is the case, just add some corn flour, it usually helps. Also if you can get some Appenzeller it would really add to the flavor.
Yay swiss
He is an absolute DELIGHT. 💯
Can you please share your bread recipe as well? 😍
Looks great
Great Recipe! Looks Good! Thank You Kevin!
Absolutely fantastic.
This recipe is the best!!!!
Wow this looks explosively Good lol get buzzed and munch is life 🤗
Whenever I decide to try a new dish I watch at least 5 different videos but I settled on this one for some reason. . . I think it was the lots of garlic because nobody else I found on RUclips recommended that and it seemed "ballsy" somehow in a good way because I just YEAH I love garlic but I DONT love nutmeg so just to be safe I left out the nutmeg and I didn't have any Kirsh either. I left out the Paprika. Just Pepper, Italian herb mix and a dash of cayenne pepper and EIGHT count'em EIGHT cloves of garlic squished through one of those garlic press things so my friends wouldn't get angry -- they had no clue how much garlic I put in there. YUM!
This looks good.I'm hungry now!🖒
Looks stunningly delicious and makes me very hungry! Shame Gruyère is so expensive where I live and for Kirsch I will have to go abroad. A well, I stick to the haggis I suppose.
You sound like a fellow Canadian sir edit: "deciliter" definitely Canadian, greetings from Ontario, j'aime le fromage, merci
Swiss is heaven on earth.
Love ur videos
Looks delicious .m
I toast my bread cubes.....and add the flour (not corn starch) into the cheese. Works like dream.
Perfect 😊👌🏼
Thanks a lot for such a awesome recipe..really loved it the way you made the fondue...mouth watering...😋😋😋😋😋😍😍😍😍😍😇😇😇😇
What watch are u wearing sir..
I make this recipe once a month, but i have yet to use the swiss liquor
Legend.
What is the substitution for wine
Would Vodka work if you cant find Kirsch?
Does the alcohol evaporate or cook out?
Very cool. Thanks
Finally a good fucking recepie for fomdue on this plattform. The first after many, many i watched
Never try fondue need to try one...
Is it the Kirsch necessary?
Great recipe and tutorial. Tried it and was very successful. Thank you:)
Question: Can you use other liquor when Kirsch is not available?
no
Is it ok to make this dish without the nutmeg? Or can i substitute it with somthing else?
Hi. Tried to make this today and there was a lot of fat on top of the fondue. I could pour this off but is this avoidable? We're thinking it was just cheap cheese but wanted to get your opinion if you don't mind. It was clear and yellow. Basically like melted butter. Tasted OK but was really oily and not that runny. More like cheese on toast cheese. Any tips?
In my Family we melting kornstach in the wine so you have an homogene liquid to add in. And the 50/50 fondue is really good but the real first fondue is from Vacherin fribourgeois and just some water ;)
3:15 may i know which powder u put inside there?
Corn startch
I'm Muslim and I want to try this recipe out but it has wine can I make it without it? is there a substitute?
Hi, we've never tried it, but I found this link that explains why wine is used, and some recommendations for substitutes: www.huffingtonpost.com/2011/09/22/can-fondue-be-made-without-wine_n_976410.html . The acidity of it influences the consistency, so I'm not sure if just subbing, e.g., unsweetened white grape juice would give good results. But adding lemon juice might work.
Also found this thread, also from someone who's Muslim that wants to make fondue without wine: cooking.stackexchange.com/questions/17670/what-to-use-instead-of-white-wine-in-recipes.
Here's another recipe that subs in lemon juice: saracoloradorecipespot.blogspot.ca/2011/01/cheese-fondue-non-alcoholic.html. It'll taste different for sure, but that doesn't mean it'll be bad.
I recommend Googling a bit more for alcohol-free cheese fondue, or variations of that, and maybe trying a small portion first in case it doesn't turn out well. Good luck!
thankyou hunny :) I will sure follow your recipe and add lemon or something as a subtitute :)
and why exactly can't you drink wine? Because you might get drunk and that is not what God likes? Not being mean, I'm just really curious :)
take alcohol free beer.
if you look at kids fondue recipes they use apple juice. I recommend watching fondue recipes for kids cuz most of them leave alcohol out
Hi , can you please help me , how can I replace kirschwasser if I don't have any ?
Vodka
OMG sir you forgot the most important thing, the VACHERIN! I add around 60% of it and 40 of Gruyère for the fondue to be more smooth, less salty and the genuine Swiss recipe to do it!
wonderful life ... yammmyyy
Very yummy!
PLEASE tell me where you got that white spatula you mixed it with. My mom had one of those, not plastic, its like bone or maybe some coated wood idk, but ours broke and we can literally not find it anywhere in existence, they all just make shit plastic ones
Cheers !!
What if you use milk istead of vine>?
The cheese would solidify.
Try it and see.
I live in Germany can you just use Kartoffelstärke instead of corn Starch?
Aardappelzetmeel werkt nog beter Dan maiszetmeel. I think Kartoffelstärke is better then maisstärke.
Well that was one expensive but nice fondue. Thanks.
What do you do if you drop a piece of bread in the fondue?
+Rebecca Grimshaw Stab around with the fork until you get it, then eat it.
There is a custom of kissing the girl next to you, or taking a drink... not Swedish, I suppose :( Do you have the recipe for his rye bread? Would love to bake some up, with the fondue.
+Rebecca Grimshaw My dad, from the video, says that whoever loses a piece of bread has to buy the next bottle of wine, so it probably depends on the family!
I didn't see a video of his bread. Has he made one, yet?
+Rebecca Grimshaw In my family, we have to kiss the person on our right...or left, depending on what's called at the beginning of the meal :-)
To all haters, so you mean just because of 'cultural thing' people should upload 100+ videos with the same recipes all the time? Don't u know the word authentic with a twist? Since he has all the basic ingredients of an authentic fondue, i didnt even know the rest of the authentic ingredients until now, i thought it's only cheese and cornstarch, i have no idea about this wine etc etc, so be grateful for people sharing their secret recipes to us, atleast we have a lot of references.
You, Sir, are a Fondue Master. Looks amazing, but being from Texas I would have to add shrimp, crawfish & mushrooms to it...🤣🤣🤣🤣
Don't hate me too much.
Great recipe.
Hey you are not allowed to have shrimp in your fondu !!
Yummy 😋
If you're adding 8 CLOVES of garlic, what's the point of rubbing the pot with one clove first?
Looks good to me. But I would have to use less alcohol.
Mmm mmm good!
Give me some for me.... yummmm
Traditionally, I its actually 50% Swiss Gruyer and 50% Emmenthal. But this looks so tasty too! 😋
Were can I buy that Swiss Alcohol 🙃
www.etter-distillerie.ch/en
You can use most of US Fruit Brandy like Calvados, check Tequila but try that first with 25 Gramm Chese, Whitewine
merci!
with my friends if your bread drops off the fork into the fondue you have to host next fondue party
Yum!
He really knows how to cut the cheese
Only one Swiss cheese that’s it ? Not another chees?
This looks like it tastes awesome....but literally just melting good cheese tastes just as good. I understand this is traditional.
This seems overly complex with spices....especially paprika...I have never been in a Swiss home where they use paprika or other herbs in the mix. My mom (who is Swiss) makes a roux of Olive oil, roasted garlic ,flour, and a very dry white port wine for thickening...and Kirsch is not a given in every household in Switzerland...I use a Hungarian Cherry Palinka...and Rye bread...not in any Swiss home I've been in.
YEAH BUDDY!!!!!! ♡
I would eliminate the herbs and use less garlic. I'd add a little fresh Thyme from my garden...Haven't made Fondue in years but only used some garlic and nutmeg and Gresham ground black pepper...