Recipe

Valais cheese-and-tomato fondue

Valais cheese-and-tomato fondue, Valais, Switzerland

Preparation

  1. Heat the garlic, onion and tomatoes in a “caquelon” fondue pan with the butter. Sweat the mixture, then add the Fendant wine.
  2. Add the cheese and bring to the boil over a low heat, stirring continuously.
  3. Mix the cornflour with the kirsch and pour in the caquelon.
  4. Continue stirring, bring back to the boil and season.
  5. Place the caquelon on a “réchaud” burner on the dining table.
  6. Put a portion of potatoes on each plate, cut in pieces and ladle some tomato fondue over them.
Valais cheese-and-tomato fondue, Valais, Switzerland Heat the garlic, onion and tomatoes in a “caquelon” fondue pan with the butter. Sweat the mixture, then add the Fendant wine. Add the cheese and bring to the boil over a low heat, stirring continuously. Mix the cornflour with the kirsch and pour in the caquelon. Continue stirring, bring back to the boil and season. Place the caquelon on a “réchaud” burner on the dining table. Put a portion of potatoes on each plate, cut in pieces and ladle some tomato fondue over them.