Classic Swiss Cheese Fondue
A delightful and interactive dining experience with melted cheese perfect for dipping bread and a variety of other treats, steeped in Swiss tradition.
Ingrédients
Cheese Ingredients
- 200 g Gruyère cheese, grated
- 200 g Emmental cheese, grated
Liquid Ingredients
- 300 ml dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon kirsch (optional) cherry brandy
Flavoring Ingredients
- 1 clove garlic, halved For rubbing the fondue pot
- 1 tablespoon cornstarch
- freshly ground black pepper, to taste
- freshly grated nutmeg, to taste
Dipping Items
- Bread cubes (for dipping) Crusty French bread recommended
Instructions
Preparation
- Gather all your ingredients: grate the Gruyère and Emmental cheeses if not pre-grated, halve the garlic clove, and measure out your wine and lemon juice.
- Rub the inside of your fondue pot with the halved garlic clove to infuse subtle garlic flavor into the dish.
Cooking
- Pour the dry white wine and lemon juice into the pot and heat gently over low heat, taking care not to boil.
- Once the wine is warm, gradually add the grated Gruyère and Emmental cheeses, stirring constantly until melted smoothly (about 5-10 minutes).
- In a small bowl, mix the cornstarch with kirsch if using; add this mixture to the melted cheese and stir well for slight thickening.
- Season the fondue with freshly ground black pepper and nutmeg to taste.
- Keep the fondue warm over low heat, stirring occasionally to prevent sticking.
Serving
- Arrange your bread cubes on a platter, and invite everyone to dip into the warm fondue pot using long forks.
Notes
Experiment with different dippers like roasted vegetables or charcuterie, and customize with herbs or spices to suit your taste.