It's National Fun with Fondue Month, Here's How to Celebrate

9/10 Previous Next

© Moment / soblue.weina@gmail.com

Valais Cheese and Tomato Fondue

Native to the Valais region of Switzerland, this fondue is believed to be one of the best variations. It's made using tomatoes, white wine, garlic, butter, shallots, and a heap of grated cheese, such as Gruyère or Emmental. 

Ingredients:

• 3 cloves garlic 
• 3 tbsp tomato juice
• 2 tbsp tomato purée
  
• 4 cups grated Gruyère or Emmental
• 1/4 tsp thyme
• 2 tsp cornflour
  
  
• 1/4 cup red wine (Valais is best!)
  
  
• 1 tbsp grappa
• 
  
  1 pinch sugar
• Salt and pepper

Instructions:

1. Add a glug of oil to a caquelon. Chop the garlic and add, allowing it to sweat, before adding the tomato juice, tomato purée, and sugar. Bring to the boil and remove the caquelon from the stove. 
2. Add the cheese to the hot tomato sauce and melt on medium heat while stirring in the thyme.
3. In a seperate skilllet, combine the cornflour and wine, and stir. Add to the fondue, bring to the boil. Mix in the grappa and serve immediately.
4. Serve with hot, large potatoes, cut into quarters. Pour the fondue over the potatoes. 
5. Keep the fondue simmering on a low heat if desired, stirring occasionally with a ladle.