Swiss Cheese Fondue
Melted Gruyère and Emmental cheese bound with white wine and a hint of kirsch for a classic Alpine fondue. Serve with crusty bread cubes for dipping.
- Total time
- 15 min
- Servings
- 4
- Calories
- 420
- Protein
- 22g
Ingredients
- 8 oz Gruyère cheese, block
- 8 oz Emmental cheese, block
- 1 cup dry white wine
- 1 tbsp cornstarch
- 2 tbsp kirsch (cherry brandy)
- 1 loaf crusty bread, cut into 1-inch cubes
Instructions
- 1
Cut the Gruyère block into chunks roughly the size of walnuts—about 1 to 1.5 inches wide—using a chef's knife. Place the chunks in a small bowl.
- 2
Cut the Emmental block into chunks the same size as the Gruyère. Add them to the same bowl with the Gruyère.
- 3
Measure 1 tablespoon cornstarch into a small cup. Add 1 tablespoon of the white wine and stir with a small spoon until the cornstarch dissolves completely and looks like thin paste.
- 4
Pour 1 cup of white wine into a fondue pot or a medium heavy-bottomed pot. Place it over medium heat and wait until the surface shimmers and small bubbles rise from the bottom, about 3 to 4 minutes.
- 5
Add the Gruyère and Emmental chunks to the hot wine in one handful. Stir constantly with a wooden spoon or whisk, making circular motions from the bottom of the pot upward, until all the cheese is melted and smooth, about 4 to 5 minutes. The mixture should look creamy with no visible cheese chunks.
- 6
Stir in the cornstarch mixture (the one you made in step 3) by pouring it into the pot while stirring continuously. Keep stirring for 1 to 2 minutes until the mixture thickens slightly and looks glossy and uniform.
- 7
Remove the pot from heat and stir in 2 tablespoons of kirsch. The fondue will smell fragrant and fruity.
- 8
Transfer the fondue pot to a fondue stand with a heat source underneath (an alcohol burner or tea light), positioned in the center of the table so all diners can reach it easily.
- 9
Place the bread cubes in a basket or bowl on the table. Give each diner a fondue fork or small skewer for spearing bread and dipping into the hot cheese.
Tools you’ll need
- chef's knife
- cutting board
- small bowl
- small cup
- small spoon
- fondue pot or medium heavy-bottomed pot
- wooden spoon or whisk
- fondue stand with heat source
- fondue forks or small skewers
- basket or serving bowl
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