Swiss Cheese Fondue Kaesefondue
Indulge in the rich, velvety decadence of Swiss Cheese Fondue (Käsefondue), a timeless classic that brings a touch of Alpine charm to your dining table. This authentic recipe combines the nutty depth of Gruyère and Emmental cheeses, gently melted with dry white wine for a luxuriously smooth texture. Infused with the subtle aroma of garlic and a splash of Kirsch for a traditional twist, this fondue is elevated with hints of freshly grated nutmeg and black pepper. Perfect for gatherings, this interactive dish is served with crusty cubes of French bread and optionally paired with crisp vegetables or savory meats for dipping. Ready in just 25 minutes, it's the ultimate festive centerpiece for cozy nights or celebratory occasions. Let this gooey, golden comfort food transport your taste buds straight to the Swiss Alps!
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Recipe Information
Ingredients
- 200 grams Gruyère cheese
- 200 grams Emmental cheese
- 250 milliliters Dry white wine
- 1 clove Garlic
- 2 teaspoons Cornstarch
- 1 tablespoon Kirsch (cherry brandy, optional)
- 0.25 teaspoon Freshly ground nutmeg
- 0.25 teaspoon Freshly ground black pepper
- 1 loaf French bread or baguette, cubed
- to taste Vegetables or meats for dipping (optional)
Instructions
Grate the Gruyère and Emmental cheeses and set them aside.
Peel the garlic clove, cut it in half, and rub the inside of a heavy-bottomed saucepan or a fondue pot with the cut sides of the garlic. Discard the garlic or leave it in the pot for a more robust flavor, depending on your preference.
In a small bowl, whisk together the cornstarch and Kirsch (if using) or mix the cornstarch with 2 tablespoons of the wine. Set aside.
Pour the wine into the prepared pot and heat gently over medium heat until hot but not boiling.
Gradually add the grated cheeses to the warm wine, stirring constantly with a wooden spoon in a figure-eight motion to prevent clumping. Allow each handful of cheese to melt fully before adding more.
Once all the cheese has melted and the mixture is smooth and creamy, stir in the cornstarch mixture. Add the nutmeg and pepper to taste.
Continue to cook and stir for 1-2 minutes longer, ensuring the fondue thickens slightly but remains smooth and silky. Reduce the heat to the lowest setting or transfer the mixture to a fondue burner to keep it warm.
Serve the fondue immediately with cubed French bread, vegetables, or cooked meats for dipping.
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 3869 mg | 168% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 23.1 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 4140 mg | 318% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1278 mg | 27% | |
*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.
