Swiss Fondue with 4 Cheeses an Authentic Recipe
Indulge in the ultimate Swiss dining experience with this authentic Swiss Fondue featuring a luxurious blend of four classic cheeses—Gruyère, Emmental, Appenzeller, and Raclette. Perfectly balanced with dry white wine, a splash of Kirsch, and a hint of nutmeg and black pepper, this creamy and velvety fondue is a showstopper for cozy gatherings or celebratory dinners. The garlic-rubbed pot infuses a subtle aroma, while a cornstarch slurry ensures the smoothest melt. Serve this decadent fondue alongside crusty bread cubes, crisp apple slices, tender boiled potatoes, or blanched vegetables for an unforgettable dipping experience. Quick to prepare in just 35 minutes, this traditional Swiss recipe brings a touch of Alpine charm straight to your table.
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Recipe Information
Ingredients
- 200 grams Gruyère cheese
- 200 grams Emmental cheese
- 150 grams Appenzeller cheese
- 150 grams Raclette cheese
- 350 milliliters Dry white wine
- 1 whole Garlic clove
- 30 milliliters Kirsch (cherry brandy)
- 1 tablespoon Cornstarch
- 0.25 teaspoon Freshly ground black pepper
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Lemon juice
- 400 grams Crusty bread, cubed
- 300 grams Optional dippers (apples, boiled potatoes, or blanched vegetables)
Instructions
Grate the Gruyère, Emmental, Appenzeller, and Raclette cheeses, and combine them in a bowl.
Rub the inside of a heavy-bottomed fondue pot or a medium saucepan with the peeled garlic clove. Discard the garlic clove after use.
Pour the white wine into the pot and bring it to a gentle simmer over medium-low heat.
Slowly add the grated cheese mixture to the pot, one handful at a time, stirring constantly with a wooden spoon or a whisk. Wait until each handful is mostly melted and smooth before adding the next to prevent clumping.
In a small bowl, mix the cornstarch with the Kirsch and lemon juice to create a slurry. Stir this mixture into the melted cheese.
Add the black pepper and nutmeg, stirring well to combine. Continue cooking for another 2-3 minutes until the fondue is smooth and bubbling gently.
Transfer the fondue pot to a stand with a lit burner to keep it warm and melty. Make sure the heat stays low to prevent scorching.
Serve immediately with crusty bread cubes and optional dippers like sliced apples, blanched vegetables, or boiled potatoes for dipping.
Nutrition Facts
Calories |
3925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 6718 mg | 292% | |
| Total Carbohydrate | 270.0 g | 98% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 52.0 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 6470 mg | 498% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1631 mg | 35% | |
*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.
