MEAL OF THE MONTH: CAMPSITE FONDUE

Want a comfort food that’s as much about the social gathering as it is about the meal?

Bernie L., Fraserway’s Rentals Manager in Delta, B.C., sat down with us to share his favourite winter camping recipe, which is linked to his Swiss heritage. 

It’s easy, it’s tasty and it’s right here for your enjoyment.

History

Deriving from the French word fondre (“melting”), fondue consists of melted cheese and its history traces back to the Western Alps of Switzerland, France and Italy. Farmers who lived secluded in the mountains had to rely on food that they were able to produce themselves, and came up with cheese fondue – bread and cheese being the main ingredients. 

Today, cheese fondue is a social gathering fueled by food. It’s easy camping cuisine with friends or family, and when the days are short and cold, what could be better than a gathering of loved ones enjoying wine and bread along with a vat of gently bubbling cheese?

Recipe

A good, dry white wine works best in a fondue. For your base, I recommend a dry Sauvignon Blanc, or any dry white that's high in acid. The acid helps keep the cheese smooth, giving the fondue a homogenous texture.

  • 1 garlic clove sliced in half
  • 1.5 cups dry white wine
  • 1 tbsp cornstarch
  • 2 cups each Emmental and Gruyère cheese, grated

Rub garlic slices along the inside of a 4-quart heavy pot, then discard the garlic. Add wine and reduce to a simmer. Mix cornstarch with two tablespoons of water, set aside. Slowly add cheese to pot and stir in a zig-zag motion until melted (circular stirring will cause the cheese to ball up). Add cornstarch. Simmer and stir until thick. Transfer to fondue pot set over a flame. Dip bread, meats and vegetables. Enjoy!

Need a fondue set? Contact your local Fraserway parts department and ask about special orders if they don't have one in stock.