Classic Swiss Cheese Fondue Recipe

Ingredients

200 grams Gruyère cheese
200 grams Emmental cheese
2 cloves garlic
300 ml dry white wine
2 teaspoons cornflour
3 tablespoons kirsch (cherry schnapps)
1 pinch nutmeg
1 pinch white pepper
1 French baguette

Steps and instructions

Grate the Gruyère and Emmental cheese and set aside.
Peel and halve the garlic cloves.
Rub the inside of a fondue pot with the halves of garlic.
Pour the wine into the pot and heat gently until hot, but not boiling.
Gradually add the cheese, stirring constantly until melted and smooth.
In a small bowl, blend the cornflour smoothly with the kirsch, then stir into the cheese mixture.
Continue to cook gently, stirring constantly, until the mixture is thick and creamy.
Do not allow to boil. Season with nutmeg and white pepper.
Cut the French baguette into bite-sized cubes and serve with the fondue.

Tools for making

Fondue pot - A special pot designed for making fondue, typically made of ceramic or metal.
Grater - A tool used to grate the Gruyère and Emmental cheese.
Garlic cloves - Used for rubbing the inside of the fondue pot to infuse garlic flavor.
Small bowl - Used for blending the cornflour with the kirsch.
Stirring spoon - Used to stir the cheese mixture while melting and cooking.
French bread (baguette) - Cut into bite-sized cubes and served with the fondue.

Recipe variations

Replace Gruyère and Emmental cheese with Swiss cheese for a milder flavor.
Add a splash of lemon juice to the fondue for a tangy twist.
Experiment with different types of cheese such as cheddar, fontina, or mozzarella.
Include chopped herbs like parsley, chives, or thyme for added freshness.
For a meat-free option, substitute vegetable broth for the wine and serve with a variety of dippable vegetables like broccoli, cauliflower, and cherry tomatoes.
Try dipping cooked shrimp, chicken, or beef cubes into the fondue for a meaty variation.
Add a tablespoon of mustard or Worcestershire sauce for an extra kick of flavor.
Replace the French baguette with crusty bread rolls, pretzels, or even tortilla chips.

Recipe overview

Indulge in the warm, gooey delight of a traditional Swiss fondue. This decadent dish involves a mix of sharp Gruyère and creamy Emmental cheeses, melted with garlic-infused white wine, and enhanced with a touch of kirsch for a subtle cherry undertone. Balancing the richness is a hint of nutmeg and white pepper that adds a gentle spice. Serve it in a fondue pot over a flame to keep it lusciously smooth and dip in chunks of crusty French baguette. Perfect for a cozy night in or a fun dinner party activity, this fondue recipe is sure to transport your taste buds to the heart of Switzerland.

Common questions

How do I prevent the cheese from clumping? To prevent the cheese from clumping, make sure to gradually add the cheese to the hot wine while stirring constantly. This will help the cheese melt evenly and smoothly.
Can I use different types of cheese? Yes, you can experiment with different types of cheese. However, Gruyère and Emmental are traditionally used in fondue for their melting properties and flavor.
Can I substitute the wine? If you prefer not to use wine, you can substitute it with vegetable or chicken broth. However, keep in mind that wine adds a unique flavor to the fondue.
What can I serve with the fondue? The fondue is commonly served with bite-sized cubes of French baguette. However, you can also serve it with steamed vegetables, boiled potatoes, or sliced apples.
Can I make the fondue ahead of time? It is best to prepare the fondue just before serving. However, you can prepare the cheese mixture ahead of time and reheat it gently before serving.
How can I keep the fondue warm during serving? To keep the fondue warm, you can use a fondue pot with a heat source or place the pot on a low heat source such as a fondue burner or hot plate.

Serving dishes and utensils

Fondue pot - A specialized pot with a heat source, designed for melting and serving fondue.
Fondue forks - Long forks with heat-resistant handles, used for dipping and eating the fondue.
Heat source - Typically a small burner or candle to keep the fondue warm during serving.
Bread basket - A basket or serving dish to hold the bite-sized bread cubes for dipping.
Small bowls - Optional bowls for serving additional dipping sauces or condiments.
Cheese grater - A tool for grating the Gruyère and Emmental cheese.
Garlic press - A tool for crushing and mincing the garlic cloves.
Small bowl - Used for blending the cornflour with the kirsch.

Origin stories

Fondue, or more specifically Swiss cheese fondue, originates from Switzerland. The dish gained popularity in the 18th century as a way to use up hardened cheese. Its name comes from the French verb 'fondre', meaning 'to melt', and it became a national dish in the 1930s due to aggressive promotion by the Swiss Cheese Union. Here's a delicious detail: Swiss law requires that fondue be served alongside a small measure of kirsch, or cherry schnapps. This isn't just for flavor, but for health reasons too. The small sip of alcohol is said to help the melted cheese slide more easily down the diner’s throat!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.