Classic Swiss Cheese Fondue

Ingredients

• 400g (14 oz) Gruyère cheese, grated 400g (14 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 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon kirsch (cherry brandy) (optional) 1 tablespoon kirsch (cherry brandy) (optional)
• Freshly ground black pepper Freshly ground black pepper
• Nutmeg, for grating Nutmeg, for grating
• Crusty bread, cut into bite-sized cubes Crusty bread, cut into bite-sized cubes

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 35g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Rub the inside of a fondue pot with the halved garlic clove.
2. 2.
   In a separate bowl, mix the grated Gruyère and Emmental cheeses with cornstarch until well coated.
3. 3.
   Pour the white wine and lemon juice into the fondue pot and heat over medium heat until hot but not boiling.
4. 4.
   Gradually add the cheese mixture to the pot, stirring constantly in a figure-eight motion until the cheese is melted and smooth.
5. 5.
   If desired, add kirsch (cherry brandy) to the fondue and stir well.
6. 6.
   Season with freshly ground black pepper and a grating of nutmeg.
7. 7.
   Place the fondue pot on a fondue burner to keep it warm and melted.
8. 8.
   Serve with bite-sized cubes of crusty bread for dipping.

Treat your ingredients with care...

• Gruyère cheese — Use a good quality Gruyère cheese for the best flavor and melting consistency.
• Emmental cheese — Look for a young Emmental cheese that is mild and nutty in flavor.
• Cornstarch — Coating the cheese with cornstarch helps prevent clumping and ensures a smooth fondue.

Tips & Tricks

• To prevent the fondue from becoming too thick, keep the heat low and stir constantly.
• If the fondue becomes too thick, add a splash of white wine to thin it out.
• Experiment with different types of bread for dipping, such as baguette, rye, or whole wheat.
• For a more intense flavor, rub the fondue pot with a garlic clove before adding the cheese mixture.
• If you don't have a fondue pot, you can use a regular saucepan and transfer the melted cheese to a serving bowl.

Serving advice

Serve the Classic Swiss Cheese Fondue as the centerpiece of a cozy gathering. Place the fondue pot in the middle of the table and provide each guest with a fondue fork for dipping the bread into the cheese. Encourage conversation and laughter as everyone enjoys this interactive and delicious meal.

Presentation advice

Present the Classic Swiss Cheese Fondue in a traditional fondue pot, preferably one with a burner to keep the cheese warm. Garnish the fondue with a sprinkle of freshly grated nutmeg for an elegant touch. Serve the bite-sized bread cubes in a separate basket or plate for easy access.