A true Valais fondue is all about excellent ingredients, a little patience, and a good glass of Valais white wine. It is traditionally enjoyed with bread, pickles, and the beloved potatoes that are often served with melted cheese in Valais.
Ingredients for 4 People
For the Fondue
- 600 g mature Gruyère AOP
- 400 g Raclette du Valais AOP
- 3 dl dry Valais Fendant
- 1 garlic clove
- 1 tbsp cornstarch
- 2 cl kirsch (optional)
- Freshly ground black pepper
- Freshly grated nutmeg
To Serve
- 800 g small waxy potatoes
- 1 baguette or traditional Valais farmhouse bread
- Gherkins
- Pickled pearl onions
Preparation
1. Cook the Potatoes
Wash the potatoes thoroughly and boil them, unpeeled, in salted water until tender.
Keep them warm until serving.
2. Prepare the Cheese
Finely grate the Gruyère and Raclette cheese.
Mix the cornstarch with the kirsch.
3. Prepare the Caquelon
Rub the inside of the fondue pot with the garlic clove cut in half.
Pour in the Fendant and heat gently.
4. Melt the Cheese
Gradually add the grated cheese while stirring continuously.
Once the mixture is smooth and creamy, stir in the cornstarch and kirsch mixture.
Season with pepper and freshly grated nutmeg.
5. Serve
Place the caquelon on the fondue burner.
Skewer pieces of bread with fondue forks and dip them into the melted cheese.
Valais Potatoes with Melted Cheese
In many Valais families, potatoes are an essential part of the meal.
Traditional Version
- Cut the cooked potatoes in half.
- Arrange them on a plate or in a baking dish.
- Season lightly with pepper, paprika, and a few herbs.
- Generously cover with Raclette du Valais AOP.
- Bake or grill at 220°C (425°F) for about 10 to 15 minutes.
The potatoes should be completely covered with melted, golden cheese and served alongside the fondue.
Which Wine to Serve?
Traditional Choice
- Fendant
- Johannisberg (Sylvaner)
- Heida
For Red Wine Lovers
- Dôle
- Valais Pinot Noir
Many Valais locals enjoy serving the same Fendant at the table that was used in the fondue itself.
An Old Valais Tradition
At the bottom of the caquelon, a golden cheese crust often forms. This prized crust is known as "La Religieuse."
At the end of the meal, it is carefully loosened, broken into pieces, and shared among everyone at the table. For many Valaisans, it is considered the very best part of the entire fondue meal.