Swiss · Main · Easy
Swiss Fondue
The Alpine classic: molten Gruyere and Emmental with white wine and kirsch, swirled onto cubes of crusty bread.
The whole recipe in 60 seconds
Swiss Fondue, in 5 ideas
- Grate the cheese yourself; pre-shredded has anti-caking agents that make fondue grainy
- The figure-eight stir is tradition and actually keeps it emulsified
- If it splits, whisk in a splash of lemon juice to bring it back
- Lost bread in the pot means you buy the next round, per Swiss tradition
- End with the crispy cheese crust at the bottom, the coveted la religieuse
What you need
Ingredients
- 1 clove garlic, halved
- 1 and 1/2 cups dry white wine
- 8 oz Gruyere, grated
- 8 oz Emmental, grated
- 2 tablespoons cornstarch
- 2 tablespoons kirsch (cherry brandy)
- 1/2 teaspoon nutmeg
- Freshly ground black pepper
- 1 large loaf crusty bread, cubed
How to make it
Directions
- Rub the inside of a fondue pot or heavy saucepan with the cut garlic.
- Pour in the wine and bring to a gentle simmer over medium heat.
- Toss the grated cheeses with the cornstarch, then add a handful at a time, stirring in a figure-eight until melted before adding more.
- Stir in the kirsch, nutmeg, and pepper.
- Keep warm over a low fondue burner, stirring occasionally.
- Serve with bread cubes for dipping, swirling in a figure-eight to keep the fondue smooth.
Money saver. Buy cheese ends and rinds from the deli counter; they melt perfectly and cost much less.