Main Course

Classic Swiss Cheese Fondue

Name: Classic Swiss Cheese Fondue
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: swiss
Ingredients: 400 g gruyère cheese shredded; 400 g emmental cheese shredded; 1 clove garlic peeled; 350 ml dry white wine; 1 tbsp cornstarch; 2 tbsp kirsch; 0.5 tsp nutmeg freshly grated; 0.25 tsp black pepper freshly ground; 1 pcs baguette cut into cubes

This classic Swiss cheese fondue is a comforting and interactive meal, perfect for sharing. A blend of Gruyère and Emmental cheeses is melted with white wine and kirsch, creating a rich and savory dipping experience. Serve with crusty bread and your favorite dippables for a delightful gathering.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 1,062 kcal

Vegetarian

Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 ggruyère cheese, shredded
400 gemmental cheese, shredded
1 clovegarlic, peeled
350 mldry white wine
1 tbspcornstarch
2 tbspkirsch
0.5 tspnutmeg, freshly grated
0.25 tspblack pepper, freshly ground

for dipping

1 pcsbaguette, cut into cubes

Equipment

fondue pot · bowl · grater · wooden spoon

The method

Step by step

1
Rub the inside of a heavy-bottomed pot or fondue pot with the garlic clove, then discard the garlic.
About 1 min
Cook’s note: This imparts a subtle garlic flavor without overpowering the cheese.
2
Pour the dry white wine into the prepared pot and heat over medium-low heat until it just begins to simmer.
About 5 min
Cook’s note: Do not boil the wine, as this can make the fondue grainy.
3
Toss the shredded Gruyère cheese and Emmental cheese with the cornstarch in a separate bowl to coat evenly.
About 2 min
Cook’s note: The cornstarch helps to prevent the cheese from clumping and ensures a smooth consistency.
4
Gradually add the cheese mixture to the simmering wine, a handful at a time, stirring constantly with a wooden spoon in a figure-eight motion until each addition is fully melted and smooth before adding more.
About 10 min
Cook’s note: Patience is key here to achieve a perfectly smooth fondue.
5
Once all the cheese is melted and the fondue is smooth, stir in the kirsch, nutmeg, and black pepper.
About 1 min
Cook’s note: Kirsch adds a distinctive fruity and slightly boozy note that is traditional in Swiss fondue.
6
Transfer the fondue to a fondue burner set over a low flame to keep it warm and bubbly.
About 1 min
Cook’s note: Adjust the flame as needed to maintain a gentle simmer, preventing the fondue from burning on the bottom.
7
Serve immediately with the baguette cubes for dipping.
Cook’s note: Encourage guests to stir the fondue with their bread to keep it smooth and prevent a crust from forming.

Per serving

Nutrition

19%Score

Calories: 1,062.2kcal
Protein: 61.5g
Carbs: 39.8g
Fat: 64.1g
Fibre: 2g
Sugar: 3.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Leftover fondue can be stored in an airtight container in the refrigerator.

Reheating

Gently reheat leftover fondue in a saucepan over low heat, stirring constantly, adding a splash of wine or milk if needed to restore consistency.