Classic Swiss Three Cheese Fondue
Indulge in the rich, velvety decadence of Classic Swiss Three Cheese Fondue, a timeless recipe that brings Swiss alpine charm straight to your table. This creamy fondue combines the bold, nutty flavors of Gruyère, Emmental, and Raclette cheeses, melted to perfection with dry white wine and a splash of Kirsch for an irresistibly smooth texture. Infused with aromatic garlic, a hint of nutmeg, and freshly ground black pepper, this dish is an elegant centerpiece for cozy gatherings. Serve it with crusty bread cubes and tender steamed vegetables for a delightful dipping experience that’s both comforting and sophisticated. Perfect for dinner parties or romantic evenings, this easy fondue recipe is ready in just 30 minutes and pairs beautifully with your favorite white wine. Keywords: Swiss cheese fondue, classic fondue recipe, three cheese fondue, easy fondue for entertaining, creamy cheese fondue.
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Recipe Information
Ingredients
- 200 grams Gruyère cheese, shredded
- 200 grams Emmental cheese, shredded
- 200 grams Raclette cheese, shredded
- 1 cup Dry white wine
- 1 clove Garlic clove, halved
- 1 tablespoon Cornstarch
- 2 tablespoons Kirsch (cherry brandy)
- 0.5 teaspoon Freshly ground black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 1 loaf Crusty bread, cubed
- 300 grams Vegetables, steamed (optional, e.g., broccoli, carrots)
Instructions
Rub the inside of a fondue pot or heavy-bottomed saucepan with the halved garlic clove, then discard the garlic.
Place the shredded Gruyère, Emmental, and Raclette cheeses in a large mixing bowl.
Add the cornstarch to the cheese and toss until evenly coated. This will help thicken the fondue and prevent clumping.
In the fondue pot or saucepan, heat the dry white wine over medium-low heat until it starts to simmer, but do not boil.
Gradually add the cheese mixture to the simmering wine, one handful at a time, stirring constantly in a figure-eight motion with a wooden spoon. Wait for each addition to melt completely before adding the next batch.
Once all the cheese is melted and smooth, stir in the Kirsch, black pepper, and nutmeg. Adjust seasonings to taste.
Reduce the heat to low and keep the fondue warm for serving. If using a fondue pot, you can transfer the mixture and keep it warm over a burner.
Serve immediately with cubed crusty bread and optional steamed vegetables for dipping. Use fondue forks to dip and enjoy!
Nutrition Facts
Calories |
3759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 6360 mg | 277% | |
| Total Carbohydrate | 244.5 g | 89% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 23.3 g | ||
| Protein | 202.0 g | 404% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 5416 mg | 417% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1938 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
