How to Make Authentic Swiss Cheese Fondue

Simple Summary

Indulge in the rich, creamy delight of Swiss Fondue with Melted Cheese, a classic Alpine dish perfect for cozy gatherings and intimate dinners. This communal meal brings people together over a pot of gooey, flavorful cheese.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1/2 pound (225g) Gruyère cheese, grated
• 1/2 pound (225g) Emmentaler cheese, grated
• 1 clove garlic, halved
• 1 cup (240ml) dry white wine (preferably Swiss or French)
• 1 tablespoon cornstarch
• 1 tablespoon kirsch (cherry brandy)
• 1/4 teaspoon freshly ground black pepper
• Pinch of freshly grated nutmeg
• 1 loaf crusty bread, cut into 1-inch cubes
• Assorted dippers: boiled baby potatoes, blanched vegetables, apple slices

Instructions

1. Rub the inside of a fondue pot or a heavy-bottomed saucepan with the cut sides of the garlic clove. Discard the garlic.

2. Pour the white wine into the pot and heat over medium heat until it's hot but not boiling.

3. In a small bowl, mix the cornstarch with the kirsch until smooth.

4. Gradually add the grated cheeses to the hot wine, stirring constantly in a figure-eight motion with a wooden spoon. Keep the heat moderate to prevent the cheese from sticking to the bottom.

5. Once the cheese has melted and the mixture is smooth, stir in the cornstarch mixture. Continue stirring until the fondue thickens and becomes creamy, about 5-7 minutes.

6. Add the black pepper and nutmeg, stirring to combine.

7. If using a fondue pot, transfer the mixture to the pot and light the burner underneath to keep it warm. If using a regular pot, serve immediately and keep warm over very low heat.

8. Serve with bread cubes and other dippers, using long-handled forks for dipping.

Chef's Notes

• For the best flavor and texture, grate the cheese yourself rather than using pre-shredded cheese.
• If the fondue becomes too thick, stir in a little warm white wine. If it's too thin, add more grated cheese.
• Keep the fondue at a gentle simmer while eating; if it gets too hot, it may separate.
• Stir the fondue occasionally as you eat to prevent it from separating or burning on the bottom.
• If you don't have kirsch, you can substitute with brandy or omit it altogether.

Nutritional Info

Per serving (approximately): Calories: 450, Protein: 25g, Fat: 30g, Carbohydrates: 15g. This dish is high in calcium and protein from the cheese. While it's rich in saturated fat, it also provides beneficial nutrients when enjoyed in moderation as part of a balanced diet.

Serving Suggestions

• Serve with a crisp green salad dressed with a light vinaigrette to balance the richness of the cheese.
• Pair with a dry white wine like Sauvignon Blanc or a light-bodied Pinot Grigio.
• For a complete Swiss experience, follow the fondue with a fruit sorbet for dessert.
• Present the fondue in the center of the table with dippers arranged around it for an inviting, communal dining experience.
• Remember the Swiss tradition: if someone drops their bread into the fondue, they buy the next round of drinks!