Swiss cheese fondue
The classic moitié-moitié: Gruyère and Vacherin melted with white wine and a dash of kirsch, for dipping cubes of crusty bread.
- 30 min15 prep · 15 cook
- MediumDifficulty
- 1280 kcalper serving
Ingredients
- Gruyère, grated400 g
- Vacherin Fribourgeois or Emmental, grated400 g
- garlic1 clove
- Dry white wine300 ml
- Cornflour1 tbsp
- Kirsch2 tbsp
- grated nutmeg1 pinch
- Crusty bread, in cubes600 g
- Black pepperto taste
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Steps
- 1
Cut the bread into bite-sized cubes, each with a bit of crust, and leave them to dry slightly.
- 2
Rub the inside of the fondue pot with the halved garlic clove.
- 3
Heat the wine in the pot until steaming, without letting it boil.
- 4
Add the cheese a handful at a time, stirring in a figure of eight over medium-low heat until melted and smooth.
- 5
Dissolve the cornflour in the kirsch, stir it in and cook until creamy. Season with nutmeg and pepper.
- 6
Set the pot over its burner at the table and keep stirring as you dip the bread.
Tips and questions
- Why did my fondue go stringy or split?
- The heat was too high or the cheese went in too fast. Add it a handful at a time over low heat, stirring in a figure of eight; a squeeze of lemon helps bring it back.
- Can I make it without alcohol?
- Yes, replace the wine with unsweetened apple juice or stock plus 1 tbsp lemon juice, and skip the kirsch.
- What else can I dip?
- Boiled new potatoes, gherkins, pickled onions, blanched broccoli and apple or pear slices.
Enjoy your meal!
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