Description
Indulge in the rich and creamy delight of this Awesomely Easy Swiss Fondue. Perfect for a cozy night in or entertaining guests, this classic cheese fondue is a crowd-pleaser with its blend of Gruyère and Emmental cheeses, complemented by white wine and a hint of kirsch. Serve with an array of dippers for a fun and interactive dining experience.
Ingredients
Cheese Fondue:
- 1 clove garlic, halved
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 tablespoon lemon juice
- 8 ounces Gruyère cheese, shredded
- 8 ounces Emmental cheese, shredded
- 1 tablespoon cornstarch
- 1 tablespoon kirsch (cherry brandy, optional)
- Freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
Dippers:
- cubed crusty bread
- blanched vegetables
- sliced apples or pears
- cooked baby potatoes
Instructions
- Rub the inside of a fondue pot or medium saucepan with the cut sides of the garlic clove; discard garlic. Pour the wine and lemon juice into the pot and bring to a gentle simmer over medium heat.
- In a bowl, toss the shredded cheeses with cornstarch until evenly coated. Gradually add the cheese to the simmering wine, stirring constantly in a figure-eight motion until fully melted and smooth.
- Stir in the kirsch, if using, and season with pepper and nutmeg to taste.
- Transfer the pot to a tabletop burner to keep warm. Serve immediately with dippers.
Notes
- If the fondue becomes too thick, stir in a splash of warm wine to loosen it.
- Don’t boil the cheese—keep it at a gentle simmer for smooth texture.
- For a kid-friendly version, omit the kirsch and use low-sodium broth instead of wine.
