Authentic Swiss Cheese Fondue
A classic and comforting Swiss cheese fondue recipe, perfect for sharing with friends and family.
30m4Servings
Nutrition
464kcal
28gProtein
12gCarbs
31gFat
Ingredients
FONDUE
Gruyère Cheese
200 g
Emmentaler Cheese
200 g
Dry White Wine
150 ml
Kirsch
2 tbsp
Cornstarch
1 tsp
Garlic Clove
1 clove
Nutmeg
1 pinch
Black Pepper
1 pinch
FOR SERVING
Crusty Bread
1 loaf
Pear Halves
1 cup
Cherry Tomatoes
1 cup
Instructions
1Prepare the Fondue Pot
2m
2mRub Garlic
Rub the inside of the fondue pot with a cut garlic clove. Discard the garlic pieces.
2Melt the Cheese
10m
10mHeat Wine
Pour the white wine into the fondue pot and heat it over medium heat until it is hot but not boiling.
Add Cheese
Gradually add the grated Gruyère and Emmentaler cheeses to the pot, whisking constantly until melted and smooth. Do not let the cheese boil.
Add Kirsch and Seasonings
Stir in the Kirsch, cornstarch (dissolved in a tablespoon of water if desired), nutmeg, and pepper. Continue whisking until the fondue is thick and creamy.
3Prepare Dippers
5m
5mCut Bread
Cut the crusty bread into bite-sized cubes. Ensure the cubes are not too thin so they don't fall apart when dipped.
Arrange Dippers
Place the bread cubes, pear halves, and cherry tomatoes into serving bowls.
4Serve Fondue
1m
1mTransfer to Burner
Place the fondue pot onto the fondue burner over a low flame to keep the cheese warm.
Serve
Serve immediately with the prepared dippers and white wine.
Tips
Use a good quality dry white wine; avoid sweet wines as they can make the fondue too sweet.
Grate the cheese yourself from blocks rather than using pre-shredded cheese, which often contains anti-caking agents that can affect the fondue's texture.
If the fondue becomes too thick, stir in a little more warm white wine. If it becomes too thin, stir in a slurry of cornstarch and water.
Ensure the heat is kept low once the cheese is melted to prevent it from becoming oily or scorched.