On cold winter evenings, there is simply nothing better for me than my classic Swiss cheese fondue – after all, there can never be too much cheese! 😍 With spicy Gruyère and Emmental cheese, gently melted in white wine and refined with a dash of kirsch, it is the highlight of every cosy evening. A real treat that I love to share with family and friends!
original Swiss cheese fondue
Stefie
4
15 minutes
20 minutes
Swiss
Snacks
Ingredients
- 200 g Gruyère cheese, grated
- 200 g Emmental cheese, grated
- 1 clove of garlic
- 300 ml dry white wine (e.g. Fendant or another dry white wine)
- 1 tsp lemon juice
- 1 tbsp cornflour
- 2 tbsp kirsch (optional, for added flavour)
- Pepper and freshly grated nutmeg to taste
For dipping:
- Approx. 1 baguette or farmhouse bread, cut into bite-sized cubes
- Small jacket potatoes, apple pieces or vegetables such as broccoli or cauliflower
Directions
Prepare the vegetables and bread: cut the bread and/or vegetables into bite-sized pieces.
Prepare the fondue pot: Peel and halve the garlic clove and rub thoroughly around the inside of the fondue pot (Caquelon). This will give the fondue a subtle garlic flavour.
Mix the cheese and starch: Mix the grated cheeses with the corn starch in a bowl. The starch helps to keep the fondue creamy and prevents the cheese from clumping.
Preparing the fondue: Add the wine and lemon juice to the fondue pot and heat gently over a medium heat, but do not boil. Once the wine is hot, gradually stir in the cheese and cornflour mixture. Continue stirring with a wooden spoon in a figure-of-8 motion until the cheese has completely dissolved and a smooth, creamy mixture has formed.
Add kirsch and seasoning to taste: When the fondue has reached the right consistency, stir in the kirsch (if using) and season with pepper and a pinch of nutmeg.
Serving the fondue: Place the fondue pot on a rechaud (fondue warmer) to keep the fondue warm. Dip the bread cubes and other accompaniments into the melted cheese mixture and enjoy!
Hi! I’m Stefie 👩🏻🍳
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