Swiss Fondue Switzerland
Dive into the rich, authentic flavors of Switzerland with this classic Swiss Fondue recipe, a delightful combination of molten Gruyère and Emmental cheeses infused with dry white wine, a hint of garlic, and a splash of Kirsch for a luxurious depth of flavor. Perfect for cozy gatherings, this fondue is served with crusty French bread cubes, though you can get creative with dippers like steamed veggies or crisp apple slices. The preparation is simple yet elegant, featuring a timeless technique of melting cheese over low heat and thickening it with a cornstarch slurry for irresistibly creamy results. Whether you’re hosting a dinner party or indulging in a romantic date night, this traditional Swiss cheese fondue is your ticket to an unforgettable meal.
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Recipe Information
Ingredients
- 300 grams Gruyère cheese
- 300 grams Emmental cheese
- 300 milliliters Dry white wine
- 1 clove Garlic
- 1 tablespoon Cornstarch
- 2 tablespoons Kirsch (cherry brandy)
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Black pepper
- 1 loaf French bread or baguette
Instructions
1. Grate the Gruyère and Emmental cheeses and set aside.
2. Cut the French bread or baguette into bite-sized cubes and leave them out to dry slightly while you prepare the fondue.
3. Peel the garlic clove and cut it in half. Rub the inside of a fondue pot (or heavy-bottomed saucepan) with the cut sides of the garlic for flavor. Discard the garlic afterward.
4. Pour the white wine into the pot and gently heat over medium-low heat until it is warm but not boiling.
5. Gradually add the grated cheeses to the pot, one handful at a time, stirring constantly with a wooden spoon in a figure-eight motion until melted and smooth.
6. In a small bowl, mix the cornstarch with the kirsch until it forms a smooth slurry. Add this mixture to the melted cheese, stirring well to incorporate. This will help thicken the fondue and keep it from separating.
7. Season the fondue with nutmeg and black pepper to taste. Continue to cook the mixture gently for a few minutes, stirring constantly, until the fondue is creamy and smooth.
8. Transfer the fondue pot to a tabletop burner or fondue stand to keep it warm.
9. Serve immediately with the cubed bread for dipping. You can also offer steamed vegetables, cooked potatoes, or apple slices as additional dippers, if desired.
Nutrition Facts
Calories |
3207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 4955 mg | 215% | |
| Total Carbohydrate | 255.7 g | 93% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 13.9 g | ||
| Protein | 211.1 g | 422% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 6020 mg | 463% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1285 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.
