Don’t have a fondue pot? Make this delicious Swiss cheese on toast instead with the same ingredients used for fondue (except a little less wine). Chässchnitte is served all over Switzerland in one form or another. As with fondue, the ingredients vary slightly from canton to canton and cook to cook; sometimes the bread is dipped in white wine and topped with cheese, other times the wine is dissolved into the cheese as I’m doing here. Sometimes it’s grilled in the oven, sometimes fried in a pan on the stove top – then mustard is often spread on the bread under the cheese topping and it’s called brätkase as it’s cooked in a brätpfanne (frying pan). The same beverage rules apply to chässchnitte as to fondue: drink crisp white wine, schnapps or black tea to help digest all this cheese (never beer or water). I love the fumé blanc from Swiss-born winemaker Matthias Utzinger, now in Tasmania, it seems appropriate! Serve with a salad, like the lambs ear lettuce one pictured.
Serves 2–4
Share page on:
