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Fondue Recipe

Swiss · Main course · 25 min total

A classic Swiss fondue made with a blend of Gruyère and Emmental cheeses, white wine, and a hint of nutmeg, perfect for dipping crusty bread.

Ingredients

• 1 clove garlic, halved
• 1 cup dry white wine, such as Sauvignon Blanc
• 1 tablespoon lemon juice
• 8 ounces Gruyère cheese, grated
• 8 ounces Emmental cheese, grated
• 1 tablespoon cornstarch
• 1 tablespoon kirsch (optional)
• 1/4 teaspoon freshly grated nutmeg
• Salt and white pepper to taste
• 1 loaf crusty bread, cut into 1-inch cubes

Instructions

1. Rub the inside of a fondue pot or heavy saucepan with the cut garlic clove; discard garlic.
2. Add wine and lemon juice to the pot and heat over medium-low heat until simmering.
3. In a bowl, toss grated cheeses with cornstarch until coated.
4. Gradually add cheese to the simmering wine, stirring constantly in a figure-eight pattern until melted and smooth.
5. Stir in kirsch (if using), nutmeg, and season with salt and white pepper.
6. Transfer fondue pot to a tabletop burner to keep warm. Serve with bread cubes for dipping.

Tips

• If fondue becomes too thick, stir in a little warm wine.
• For a non-alcoholic version, substitute wine with apple cider and omit kirsch.
• Leftover fondue can be refrigerated and reheated gently with a splash of milk.

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