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Swiss cheese 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 bread cubes.

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 ground 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-bottomed saucepan with the cut garlic clove; discard garlic.
2. Add the wine and lemon juice to the pot and heat over medium heat until simmering, but not boiling.
3. In a small bowl, toss the grated cheeses with cornstarch until evenly coated.
4. Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight pattern until melted and smooth.
5. Stir in the kirsch (if using), nutmeg, and season with salt and white pepper to taste.
6. Transfer the fondue pot to a fondue burner set over low flame. Serve immediately with bread cubes for dipping.

Tips

• Use a good-quality dry white wine; avoid oaky or sweet wines.
• Keep the fondue warm but not boiling; if it becomes too thick, stir in a little warm wine.
• To prevent the cheese from clumping, add it gradually and stir continuously.
• Leftover fondue can be refrigerated and reheated gently with a splash of wine.

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