Classic Swiss Cheese Fondue

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Rub the inside of a heavy-bottomed pot or fondue pot with the garlic clove, then discard the garlic.

   Ongeveer 1 min

   Tip van de kok: This imparts a subtle garlic flavor without overpowering the cheese.

2. 2

   Pour the dry white wine into the prepared pot and heat over medium-low heat until it just begins to simmer.

   Ongeveer 5 min

   Tip van de kok: Do not boil the wine, as this can make the fondue grainy.

3. 3

   Toss the shredded Gruyère cheese and Emmental cheese with the cornstarch in a separate bowl to coat evenly.

   Ongeveer 2 min

   Tip van de kok: The cornstarch helps to prevent the cheese from clumping and ensures a smooth consistency.

4. 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.

   Ongeveer 10 min

   Tip van de kok: Patience is key here to achieve a perfectly smooth fondue.

5. 5

   Once all the cheese is melted and the fondue is smooth, stir in the kirsch, nutmeg, and black pepper.

   Ongeveer 1 min

   Tip van de kok: Kirsch adds a distinctive fruity and slightly boozy note that is traditional in Swiss fondue.

6. 6

   Transfer the fondue to a fondue burner set over a low flame to keep it warm and bubbly.

   Ongeveer 1 min

   Tip van de kok: Adjust the flame as needed to maintain a gentle simmer, preventing the fondue from burning on the bottom.

7. 7

   Serve immediately with the baguette cubes for dipping.

   Tip van de kok: Encourage guests to stir the fondue with their bread to keep it smooth and prevent a crust from forming.