This is a classic Swiss cheese fondue recipe made with Gruyere and Emmental cheese. It's perfect for a cozy winter dinner.
Ingredients
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200 grams Gruyere cheese
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200 grams Emmental cheese
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1 clove garlic
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300 ml dry white wine
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2 teaspoons cornstarch
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3 tablespoons kirsch
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1 pinch nutmeg
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1 pinch black pepper
cheese
Traditional
comfort food
fondue
Swiss
Main Course
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- short description
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Rub the inside of the fondue pot with the garlic clove
Combine grated cheese and cornstarch
Add wine to the pot and heat gently until hot, but not boiling
Gradually add cheese, stirring constantly until melted and creamy
Stir in kirsch, nutmeg, and pepper
Serve with chunks of bread
- detailed description
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First, rub the inside of a large pot with the garlic clove. Then discard the garlic
In a bowl, combine the grated Gruyere and Emmental cheese with the cornstarch. Mix well to coat the cheese with the cornstarch
Pour the wine into the pot and heat gently until hot, but not boiling
Gradually add the cheese to the pot, a handful at a time, stirring constantly until the cheese is melted and creamy. Do not let the mixture boil
Once all the cheese is melted, stir in the kirsch, nutmeg, and pepper
To serve, transfer the pot to a fondue stand and keep warm over a low flame. Serve with chunks of bread for dipping
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