This classic Swiss cheese fondue recipe is the real deal – like, “I just skied down Mt. Zermatt into my idyllic alpine cabin circa 1975” real deal. Equal parts Gruyère and Emmenthaler, this fondue is smooth, decadent and everything fondue should be. 

Accompaniments

There are a variety of things to serve with this type of fondue. I mean it’s gooey cheese, right!?!

Here are a few of our favorites:

  • Baguette or other crusty bread
  • Bread Sticks
  • Sliced Apple
  • Grapes
  • Cauliflower
  • Broccoli

Print
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CLASSIC SWISS CHEESE FONDUE

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  • Author: Jennifer Richmond

Description

Courtesy of the New York Times


Ingredients

1 small garlic clove, halved

1cup dry white wine

¾ pound Gruyère cheese, grated

¾ pound Emmenthaler, grated

1½ tablespoons cornstarch

1 to 2 tablespoons Kirsch (cherry brandy)

Kosher salt, to taste

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste (optional)


Instructions

Step 1

Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.

Step 2

Meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired. Serve with crusty bread and other accompaniments.


Notes

If your fondue is grainy or clumpy, add water and stir until it’s the right consistency. This works for reheating it as well.

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