A rich and creamy Swiss-style fondue, perfect for sharing!
Servings: 4-6
Time: 25 minutes
Ingredients:
- 1 garlic clove, halved
- 1 cup dry white wine (such as Sauvignon Blanc or Grüner Veltliner)
- 1 tablespoon lemon juice
- 8 oz Gruyère cheese, grated
- 8 oz Emmental cheese, grated
- 1 tablespoon cornstarch
- 2 tablespoons Kirsch (cherry brandy) (optional but traditional)
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon black pepper
For Dipping:
- Cubed crusty bread (baguette, sourdough, or country bread)
- Steamed or roasted potatoes
- Blanched broccoli, asparagus, or carrots
- Sliced apples or pears
Instructions:
-
Prepare the Pot:
- Rub the inside of a fondue pot or heavy-bottomed saucepan with the cut garlic halves. Discard garlic.
-
Melt the Cheese:
- Over medium-low heat, add white wine and lemon juice; warm until just simmering.
- Gradually add Gruyère and Emmental cheese, stirring constantly in a figure-eight motion until fully melted.
-
Thicken & Flavor:
- In a small bowl, mix cornstarch with Kirsch (or a little water) until smooth. Stir into the cheese mixture.
- Add nutmeg and black pepper. Stir until smooth and thickened.
-
Serve & Enjoy:
- Transfer the fondue to a warmed fondue pot over a low flame.
- Serve immediately with bread cubes, veggies, and fruit for dipping!
Tips for the Best Fondue:
- Use high-quality cheese for the best meltability and flavor.
- Wine is key – its acidity prevents the cheese from becoming stringy.
- No Kirsch? Substitute with a splash of brandy or omit it entirely.
- Avoid overheating – keep it warm over a low flame but never boil.
