Swiss Cheese and Porcini Fondue
Indulge in the ultimate comfort food experience with this luxurious Swiss Cheese and Porcini Fondue recipe, a decadent blend of classic Gruyère and Emmental cheeses infused with the earthy richness of rehydrated porcini mushrooms. Perfect for cozy gatherings, this dish combines creamy, velvety cheese with a hint of dry white wine, a splash of kirsch, and aromatic seasonings like freshly ground black pepper and nutmeg, adding depth and complexity to every bite. The preparation is simple yet elegant, featuring a traditional technique of melting cheese with wine and thickening it to silky perfection. Serve this fondue warm with an assortment of dippable delights such as crusty bread cubes, tender steamed vegetables, or buttery boiled potatoes for an interactive and flavorful feast. Whether you’re hosting a dinner party or creating an intimate date-night menu, this Swiss-inspired fondue will delight your guests and elevate your dining experience.
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Recipe Information
Ingredients
- 300 grams Gruyère cheese, shredded
- 300 grams Emmental cheese, shredded
- 20 grams Dried porcini mushrooms
- 250 milliliters Dry white wine
- 1 piece Garlic clove, halved
- 10 grams Cornstarch
- 30 milliliters Kirsch (cherry brandy)
- 1 teaspoon Freshly ground black pepper
- 0.5 teaspoon Nutmeg, freshly grated
- 500 grams Assorted dipping items (e.g., cubed bread, steamed vegetables, boiled potatoes)
Instructions
Place the dried porcini mushrooms in a small bowl and cover with warm water. Let them soak for about 15 minutes, or until rehydrated. Drain the mushrooms, pat them dry, then finely chop them. Set aside.
Rub the inside of a heavy-bottomed fondue pot or saucepan with the halved garlic clove. Discard the garlic or save it for another use.
In the prepared fondue pot or saucepan, pour the dry white wine and heat over medium heat until it begins to simmer but does not boil.
Reduce the heat to low, then gradually add the shredded Gruyère and Emmental cheeses, stirring constantly in a zigzag motion (not circular) until the cheese is fully melted and smooth.
In a small bowl, mix the cornstarch with the kirsch until smooth. Stir the mixture into the melted cheese.
Add the chopped porcini mushrooms, and season with freshly ground black pepper and grated nutmeg. Stir well to combine.
Continue to cook gently for 2-3 minutes, stirring frequently, until the fondue is thickened and creamy.
Transfer the fondue pot to a table-side burner or keep warm over low heat. Serve immediately with assorted dipping items like cubed bread, steamed vegetables, or boiled potatoes.
Stir the fondue occasionally to prevent it from separating as you enjoy.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 28.7 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.2 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1461 mg | 112% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 718 mg | 15% | |
*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.
