Traditional Swiss Cheese Fondue
This traditional Swiss cheese fondue is purely authentic and “the best” – or “le meilleur” as they say in French. Seriously, what’s not to like about three kinds of cheese melted together with white wine, a pinch of nutmeg and a touch of kirsch or brandy? Oh goodness! Serve it with a variety of dippers like bread, apples, cauliflower, sausage and new potatoes, and make it the perfect communal meal for a romantic evening or a gathering of friends – or make it part of a holiday buffet.
Equipment
- fondue pot or 3 quart saucepan
Ingredients
- 2 garlic cloves, peeled and crushed
- 1-⅓ cup dry white wine
- 16 ounces aged Gruyère cheese, grated
- 4 ounces grated Emmental cheese, grated
- 4 ounces Swiss Vacherin Fribourgeois (substitute Fontina), grated
- a few grinds of freshly ground pepper, to taste
- a pinch of fresh grated nutmeg, to taste
- 1 tablespoon cornstarch
- 1 tablespoon kirsch (substitute brandy or Cognac)
For serving:
- French bread, such as a baguette, cut in 1-½” cubes
- sweet apples, such as Honey Crisp or Fuji, cut into slices or chunks
- browned and cooked sausage, such as kielbasa
- mini frozen meatballs or mini hotdogs
- cauliflower or broccoli, trimmed and cut into florets and blanched
- cooked or roasted new potatoes
Instructions
- Rub the inside of a fondue pot or s heavy bottomed saucepan with the garlic cloves. (Discard the garlic.)
- Transfer the pot to the stove and over low heat, add the wine and warm for five minutes. Slowly add the grated cheeses in increments, stirring as the cheese melts. When it is melted, stir in the pepper and nutmeg.
- In a small bowl, combine the cornstarch together and the kirsch (or brandy or Cognac) until the cornstarch is dissolved. Slowly add it to the cheese mixture stirring until thickened.
- If the fondue is too thin, to thicken add more cornstarch dissolved in water. If it is too thick, thin the fondue, add more wine or a squeeze of lemon juice.