Swiss Cheese Fondue Blend (Print)

Warm melted Swiss cheeses served with bread and vegetables for dipping.

# Components:

→ Cheeses

01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated

→ Liquids

03 - 1 cup dry white wine
04 - 1 tablespoon kirsch (cherry brandy), optional

→ Starch & Seasonings

05 - 1 tablespoon cornstarch
06 - 1 garlic clove, halved
07 - 1/4 teaspoon freshly grated nutmeg
08 - 1/4 teaspoon ground white pepper

→ For Dipping

09 - 1 baguette or rustic country bread, cut into bite-sized cubes
10 - 1 cup blanched broccoli florets
11 - 1 cup blanched cauliflower florets
12 - 1 cup cherry tomatoes
13 - 1 cup baby carrots, blanched

# Directions:

01 - Rub the interior of a heavy fondue pot with the cut sides of the garlic clove. Discard the garlic halves.
02 - Pour the dry white wine into the pot and warm gently over medium-low heat until just simmering.
03 - In a small bowl, toss the grated Gruyère and Emmental cheeses with cornstarch until evenly coated.
04 - Gradually add the cheese mixture to the simmering wine, stirring constantly with a figure-eight motion until smooth and fully melted.
05 - Incorporate kirsch, freshly grated nutmeg, and ground white pepper into the melted cheese mixture. Maintain warmth over low heat, avoiding boiling.
06 - Place the fondue pot over a tabletop burner and serve immediately with bread cubes and prepared vegetables for dipping using fondue forks.

# Expert Advice:

01 -
  • It turns dinner into an event where everyone lingers at the table, dipping and talking long after they're full.
  • The smell of warm wine and nutmeg makes the whole house feel like a mountain chalet, even in the middle of a city flat.
  • You can hide slightly stale bread and leftover vegetables and call it tradition.
02 -
  • If the fondue seizes and turns grainy, whisk in a splash of warm wine and keep stirring until it comes back together.
  • Never let it boil once the cheese is in, or the proteins tighten and you'll end up with rubber instead of silk.
  • Stir constantly while adding cheese, even when your arm gets tired, or it will sink and scorch.
03 -
  • If the fondue gets too thick, whisk in a little warm wine until it loosens to the consistency of thick cream.
  • Grate the cheese while it's cold from the fridge, it's easier to handle and melts more evenly.
  • Serve it with a pot of hot tea or a glass of kirsch on the side, cold drinks can make the cheese solidify in your stomach.
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