Entree: Switzerland – Alpine Switzerland – Cheese fondue

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 8 oz (225 g) Gruyère cheese, grated
- 8 oz (225 g) Emmental cheese, grated
- 1 cup (240 ml) dry white wine (traditionally Swiss Fendant)
- 1 tbsp (15 ml) kirsch (cherry brandy), optional
- 1 clove garlic, halved
- 1 tsp (5 ml) lemon juice
- 1 tbsp (8 g) cornstarch
- 1–2 tbsp (15–30 ml) water (to dissolve cornstarch)
- Freshly ground black pepper, to taste
- Freshly grated nutmeg, a pinch
- 1 lb (450 g) day-old crusty country bread, cut into 1‑inch (2.5 cm) cubes
- Optional: pickles or blanched vegetables for serving

Instructions

1. Rub the inside of a fondue pot or heavy saucepan with the cut sides of the garlic, then discard the garlic.
2. In a small bowl, toss the grated Gruyère and Emmental with the cornstarch to coat evenly; set aside.
3. Over medium heat, warm the white wine and lemon juice in the pot until it begins to simmer but not boil.
4. Gradually add the cheese a handful at a time, stirring constantly in a figure-eight motion until the cheese is fully melted and smooth.
5. Stir in the kirsch (if using), a pinch of nutmeg and freshly ground black pepper; if the fondue seems too thick, add a splash more wine. If grainy, whisk briskly until smooth.
6. If necessary, dissolve 1–2 tbsp water with an extra 1 tsp cornstarch and stir into the fondue to adjust consistency; keep on low heat and do not boil.
7. Transfer the pot to a tabletop burner set to low, or place over a fondue burner, and serve immediately with bread cubes and optional pickles or vegetables for dipping.