Swiss Alpine Cheese Fondue

Ingredients

• 300g (10.5 oz) Gruyère cheese, grated 300g (10.5 oz) Gruyère cheese, grated
• 200g (7 oz) Emmental cheese, grated 200g (7 oz) Emmental cheese, grated
• 1 garlic clove, halved 1 garlic clove, halved
• 300ml (1 1/4 cups) dry white wine 300ml (1 1/4 cups) dry white wine
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 1 French baguette, cut into bite-sized cubes 1 French baguette, cut into bite-sized cubes

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 12g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rub the inside of a fondue pot with the halved garlic clove.
2. 2.
   Pour the white wine and lemon juice into the pot and heat over medium heat until hot but not boiling.
3. 3.
   Gradually add the grated Gruyère and Emmental cheeses to the pot, stirring constantly in a figure-eight motion until melted and smooth.
4. 4.
   Stir in the nutmeg, ensuring it is evenly distributed.
5. 5.
   Reduce the heat to low and keep the fondue warm.
6. 6.
   Spear a piece of bread with a fondue fork and dip it into the melted cheese, swirling it to coat evenly.
7. 7.
   Enjoy the fondue with friends and family, taking turns dipping bread into the pot.

Treat your ingredients with care...

• Gruyère cheese — Use a good quality Gruyère for the best flavor and melting consistency.
• Emmental cheese — Look for a young Emmental cheese that is easy to grate and melts smoothly.
• White wine — Choose a dry white wine such as Sauvignon Blanc or Chardonnay for a balanced flavor in the fondue.
• Nutmeg — Freshly grated nutmeg adds a delightful aroma and flavor to the fondue.
• French baguette — Opt for a slightly stale baguette as it holds up better when dipped into the fondue.

Tips & Tricks

• To prevent the fondue from becoming too thick, stir in a little more wine if needed.
• If the fondue becomes too thin, mix a small amount of cornstarch with wine and add it to the pot, stirring until thickened.
• Experiment with different types of bread, such as rye or sourdough, for a unique twist on the classic fondue experience.
• For a flavor variation, add a splash of kirsch (cherry brandy) to the fondue.
• If the fondue starts to cool and thicken, gently reheat it over low heat while stirring continuously.

Serving advice

Serve the Swiss Alpine Cheese Fondue in a communal pot placed on a fondue burner to keep it warm throughout the meal. Provide each guest with a fondue fork for dipping the bread into the cheese. Encourage conversation and a relaxed atmosphere as everyone enjoys the fondue together.

Presentation advice

Present the Swiss Alpine Cheese Fondue in an attractive fondue pot, garnished with a sprinkle of freshly grated nutmeg. Arrange the bite-sized bread cubes on a platter or in a bread basket alongside the pot. Add a touch of elegance by placing small bowls of pickles, olives, or sliced apples as accompaniments.