Cheese Fondue has been Swiss’ national dish since 1930s and was popularized in the United States in 1960s.
This Cheese Fondue is a dip served in a pot on top of a burner where breads in long sticks are being dipped shared by everyone in the table. This recipe brings out the goodness of cheese in every dip that will leave you crave for more.
Ingredients
- Gruyère cheese: A sweet but slightly salty hard yellow Swiss cheese.
- Emmenthal cheese: From cow’s milk, a smooth and semihard cheese.
- Appenzeller cheese: Rubbed with herbal brine that makes it distinctive.
- Baguette: What to dip in this fondue.
- White Wine: Lets the flavor of the cheese shine through with the help of its acid.
- Kirsch: Brandy that can be added to go along with the white wine on this fondue.
- Nutmeg: Stirring this in adds to the flavor and makes crunchy bits.
- Garlic: Heightens the flavor of this fondue.
- Cornstarch: Thicken the dip.
- Pepper: Add to taste.
Preparation
- Prepare the bread: Slice the baguette into bite-size cubes. Set aside.
- Prepare the pot: Rub the fondue pot with one garlic. After rubbing, mince all the garlic and add it to the pot.
- Mix the ingredients: Add the cheeses, nutmeg and cornstarch then combine well using a wooden spoon. Stir in the white wine.
- Melt the mixture: On the stovetop over medium heat, melt the mixture then constantly stir. As soon as it bubbles, pour the kirsch. Remove from heat then transfer the pot on top of the burner on the center of the table to keep it simmering.
- Serve and keep warm: Serve with guests having dipping fork each to spear bread cuts.
Tips and Variations
Kirsch is optional in this menu. You can leave the recipe as it is or simply remove it from the list of ingredients.
Storage
- Freeze: Pour in a container then sealed properly. Lay in the freezer. This can last up to a week or two.
- Reheat: Freezing dairy products can leave the contents separate. In order to fix that, pour in milk while stirring constantly over low heat.
Cheese Fondue
Print RecipeIngredients
- 300 g Gruyère cheese, grated
- 150 g Emmenthal cheese, grated
- 150 g Appenzeller cheese, grated
- 1 baguette, in bite-size pieces
- 250 mL white wine
- 50 mL Kirsch
- 1 tsp nutmeg, grated
- 2 cloves garlic, smashed
- 4 tsp cornstarch
- ground pepper to taste
Instructions
- Slice the baguette into bite-size cubes. Set aside.
- Rub the fondue pot with one garlic. After rubbing, mince all the garlic and add it to the pot.
- Add the cheeses, nutmeg and cornstarch then combine well using a wooden spoon. Stir in the white wine.
- On the stovetop over medium heat, melt the mixture then constantly stir. As soon as it bubbles, pour the kirsch. Remove from heat then transfer the pot on top of the burner on the center of the table to keep it simmering.
- Serve with guests having dipping fork each to spear bread cuts.
