Entree: Switzerland – German Swiss – Schweizer Fondue (Communal melted cheese pot served with bread and other dippers for sharing)

Serving Size: 4

Approximate Time

Prep 8 min

Cook 15 min

Total 25 min

Ingredients

- 1 clove (garlic) (1 clove)
- 1 cup (240 ml) dry white wine (such as Fendant or Sauvignon Blanc)
- 8 oz (225 g) Gruyère cheese, grated
- 8 oz (225 g) Emmental cheese, grated
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) kirsch (cherry brandy)
- 1 tsp (5 ml) fresh lemon juice
- Freshly ground black pepper, to taste
- Pinch ground nutmeg
- 1 baguette, cut into 1–1.5 inch cubes, approx. 1 lb (450 g) day-old bread
- 1 lb (450 g) small new potatoes, boiled and drained (optional)
- Additional kirsch or white wine, extra (optional)

Instructions

1. Rub the inside of a heavy-bottomed saucepan or fondue pot with the cut side of the garlic, then discard the garlic. Add the white wine and heat gently until just simmering.
2. In a bowl, toss the grated Gruyère and Emmental with the cornstarch until evenly coated.
3. Gradually add the cheese to the warm wine in small handfuls, stirring constantly in a figure-eight motion until each addition melts and the mixture becomes smooth and elastic. Keep the heat low to avoid separation.
4. Stir in the kirsch and lemon juice, then season with black pepper and a pinch of nutmeg. If texture is too thick, loosen with a splash more wine; if grainy, continue stirring over gentle heat until smooth.
5. Transfer the fondue pot to its stand with a low heat source. Serve immediately with bread cubes and boiled potatoes for dipping, and provide long fondue forks. Reheat gently as needed and stir before serving.