Classic Swiss Cheese Fondue
This classic Swiss cheese fondue features a blend of Gruyère and Emmental, combined with dry white wine for a smooth, creamy texture. Perfect for cozy gatherings with friends and family.
Ingredients
- 300 g Gruyère cheese grated
- 300 g Emmental cheese grated
- 1 tablespoon cornflour
- 1 garlic clove halved
- 300 ml dry white wine e.g., Riesling or Sauvignon Blanc
- 1 tablespoon Kirsch optional
- Freshly grated nutmeg to taste
- Crusty bread cubes lightly blanched vegetables, cured meats, and fruits for dipping
Instructions
- Prepare the Cheese: Grate the Gruyère and Emmental cheese, then mix with cornflour to help stabilize the fondue.
- Prepare the Pot: Rub the inside of the fondue pot with the halved garlic clove for a subtle garlic flavor.
- Heat the Wine: Pour the white wine into the fondue pot and gently bring it to a simmer over medium heat.
- Add the Cheese: Gradually add the cheese to the pot, one handful at a time, stirring constantly until smooth and creamy.
- Add Flavorings: Stir in the Kirsch (if using) and a pinch of grated nutmeg for extra depth of flavor.
- Serve: Place the fondue pot over a low flame to keep the cheese warm and serve with a variety of dippers like bread cubes, veggies, meats, and fruits.
Notes
- For a smoother fondue, stir in a figure-eight motion and keep the temperature low.
- Day-old bread works best for dipping as it holds its shape better.
- Keep the fondue over a gentle heat to maintain its creamy texture throughout the meal.