Homemade Cheese for Fondue (Swiss-Style Blend)

Name: Homemade Cheese for Fondue (Swiss-Style Blend)
Cuisine: From Scratch
Ingredients: 4 liters Whole milk (for fresh curd base); ¼ tsp liquid or ¼ tablet (dissolved in 60 ml water) Rennet (liquid or tablet); 1½ tsp (dissolved in 120 ml water) Citric acid; 2 tsp Salt; 1 packet or ¼ tsp Mesophilic starter culture (optional for aged flavor)

A recipe from From Scratch.

From ScratchFondueCheeseFromScratchSwissStyleGruyereEmmentalMeltingHomemade

Homemade Cheese for Fondue (Swiss-Style Blend)

Nutrition (per serving)

400Calories

28 gProtein

2 gCarbs

32 gFat

1 gSugar

800 mgSalt

Ingredients

4 liters Whole milk (for fresh curd base)
¼ tsp liquid or ¼ tablet (dissolved in 60 ml water) Rennet (liquid or tablet)
1½ tsp (dissolved in 120 ml water) Citric acid
2 tsp Salt
1 packet or ¼ tsp Mesophilic starter culture (optional for aged flavor)

Method

Heat milk to 32 °C (90 °F) → add dissolved citric acid → stir gently → heat to 35 °C (95 °F).
Add dissolved rennet → stir 30 seconds → cover → let sit undisturbed 30–60 min until curd forms (clean break when cut with knife).
Cut curds into 1 cm cubes → heat slowly to 38 °C (100 °F) while stirring gently → hold 30 min.
Drain curds in cheesecloth-lined colander → rinse gently with warm water → sprinkle salt → knead lightly.
Optional: add starter culture → press curds in mold under 4–8 kg weight 12–24 hours (turn halfway).
Unmold → air-dry at room temp 2–3 days → age in fridge 1–4 weeks for melting flavor (turn daily).
Grate or cube for fondue: melt with wine, garlic, cornstarch slurry → stir until smooth — homemade melting cheese for fondue (Gruyère/Emmental style).