Cheese Fondue (Classic Swiss-Style)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesFondueCheeseSwissFromScratchDippingPartyFood
Nutrition (per serving)
450Calories
24 gProtein
6 gCarbs
32 gFat
2 gSugar
800 mgSalt
Ingredients
- 200 g Gruyère cheese (grated)
- 200 g Emmental cheese (grated)
- 1 tbsp Cornstarch
- 200 ml White wine (dry)
- 1 clove halved Garlic
- 2 tbsp Kirsch (cherry brandy, optional)
- 1 tbsp Lemon juice
- pinch Ground nutmeg
- to taste Black pepper
Method
- Rub inside of fondue pot (or heavy saucepan) with halved garlic → discard garlic.
- Mix grated cheeses with cornstarch in bowl → toss to coat.
- Pour wine + lemon juice into pot → heat over medium-low until simmering.
- Add cheese mixture handful at a time → stir constantly in figure-8 motion until melted and smooth (do not boil).
- Stir in kirsch + nutmeg + pepper → cook 2–3 min until thick and creamy.
- Transfer to fondue burner or keep warm on low stove → stir occasionally.
- Serve immediately with cubed bread, apples, potatoes, vegetables for dipping.
- Makes 4 servings — creamy, melty Swiss cheese fondue (fondue pot recommended for keeping warm).
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