Description
Follow this traditional recipe to make smooth, classic Swiss cheese fondue using Gruyère and Emmentaler cheeses, dry white wine, and Kirsch.
Ingredients
Scale
- 1 pound Gruyère cheese, grated
- 1 pound Emmentaler cheese, grated
- 1 1/2 cups dry white wine (like Fendant or Sauvignon Blanc)
- 2 tablespoons cornstarch
- 2 tablespoons Kirsch (cherry brandy)
- 1 clove garlic, halved
- 1 teaspoon lemon juice
- Pinch of nutmeg
- Freshly ground black pepper to taste
- Cubes of day-old French or rustic bread for dipping
Instructions
- Rub the inside of a heavy-bottomed pot or caquelon thoroughly with the cut garlic clove. Discard the garlic.
- Pour the white wine and lemon juice into the pot and heat over medium heat until just simmering. Do not boil.
- In a small bowl, mix the grated cheeses with the cornstarch until evenly coated.
- Add the cheese mixture to the warm wine mixture one handful at a time, stirring constantly in a figure-eight motion with a wooden spoon. Keep the heat low to medium-low.
- Continue stirring until all the cheese is melted and the mixture is smooth and creamy. Do not let the mixture boil, as this can cause the cheese to separate.
- Stir in the Kirsch, nutmeg, and pepper.
- If the fondue becomes too thick while serving, stir in a small splash of warm wine or Kirsch to restore the consistency.
- Serve immediately directly from the pot over a low heat source (like a Sterno burner). Dip bread cubes into the cheese using long fondue forks.
Notes
- Use only high-quality, aged Swiss cheeses for the best flavor and melt.
- If you cannot find Kirsch, you may omit it, but the authentic flavor will be slightly different.
- If the fondue begins to look oily or grainy, stir in one teaspoon of lemon juice or a splash of warm wine quickly to try and re-emulsify it.
- Serve with small pickled onions (cornichons) or boiled small potatoes as alternative dippers.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Swiss
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 650
- Sugar: 3
- Sodium: 850
- Fat: 45
- Saturated Fat: 28
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 15
- Fiber: 1
- Protein: 40
- Cholesterol: 140