Classic Swiss cheese fondue
Ingredients
Utensils
grater, cutting board, knife, bowl (small), pot, whisk, fine grater
Nutrition per serving
Step 1/4
- 200 g Gruyère cheese
- 75 g Comté cheese
- 75 g Emmentaler cheese
- ½ clove garlic
- ½ tbsp starch
- 1½ tbsp kirsch brandy
- 25 ml dry white wine
- grater
- cutting board
- knife
- bowl (small)
Grate Gruyère cheese, Comté cheese and Emmentaler cheese. Peel and halve garlic cloves. Stir together cornstarch, kirsch and some dry white wine in a small bowl.
Step 2/4
- 100 ml dry white wine
- pot
- whisk
Rub around the inside of pot with the garlic. Add remaining wine to pot and warm over high heat. Add kirsch-mix and whisk together. Slowly add the cheese, stirring slowly in one direction.
Step 3/4
- ½ tbsp lemon juice
- nutmeg
- pepper
- fine grater
When cheese has melted and consistency is smooth and even, add lemon juice, freshly grated nutmeg, and pepper. If fondue is too thick, add more wine. If too liquidy, mix cornstarch with a few drops of water, then add to pot.
Step 4/4
- baguette (for serving)
Serve cheese fondue with a baguette, pickles or other sides. Enjoy!
Enjoy your meal!