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Felix’s Grosse Mama Fondue Recipe

Enjoy some time with friends and family with this delicious traditional Swiss fondue recipe - just like grandma used to make!

Felix’s Grosse Mama Fondue Recipe

This recipe is courtesy of Felix Rutz, owner-chef at Bei-Amici restaurant in Darling Point, Sydney. Felix is originally from Zurich in Switzerland and this recipe was handed down to him by his grosse mama (grandmother). Every year for the past six years , Felix has run a fondue night at the restaurant to celebrate Swiss National Day.

Cheese Fondue was declared a national dish in Switzerland in 1699 when a recipe was found in a book in Zurich. Traditionally , it’s been known as a mountain dweller’s dish, but in fact it was a pot dish for town dwellers as peasants at the time could not afford the expensive Gruyere cheese.

Serves 4

300ml dry white wine

300gm Emmenthal cheese, grated

300gm Gruyere cheese, grated

1 clove garlic, finely chopped

1/2 lemon squeezed and strained

50 ml Kirsch liqueur, mixed with 1 teaspoon cornflour

freshly ground black pepper and salt, to taste

freshly grated nutmeg, to taste

 

Bring win to the boil over high flame. turn down the heat to medium-low, add the cheese and stir with a wooden spoon. Season to taste with pepper, nutmeg, salt and garlic.

When mixture comes to the boil, add lemon juice and thicken with Kirsch and cornflour mix. Turn heat down to low.

Serve immediately with cubes of bread, cooked chat potatoes and pickles.

Note: Rub the fondue pot with a clove of garlic, before chopping, for extra flavour. Make sure to keep stirring the fondue so it doesn’t catch – in some Swiss villages it’s traditional to do so in a figure of 8 pattern. Each village has a different tradition e.g. some dip the cubes of bread into a shot of kirsch before dipping in cheeses; others add an egg towards the end, stirring it around to catch all the crusty bits at the bottom.

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