Gather a few friends, dust off the fondue set, and lean into this classic Swiss favourite. Let cheese take centre stage as the main event with this rich, melty Swiss Cheese Fondue.
ingredients
400g gruyere, shredded
300g emmentaler
100g appenzeller
1 garlic clove
2 Tbsp cornstarch
1 ⅓ cup white wine
4 tsp Kirsch brandy (optional)
pepper + nutmeg, to taste
bread, cut into bite-sized pieces
method
- Mix cheese and cornstarch in a bowl. Split into three equally-sized portions.
- Peel the garlic clove and cut in half. Rub the inside of your fondue pot with the clove. You can leave the garlic in or discard it afterwards.
- Pour the wine into the pot and cook over medium heat until bubbles start to form. Do not bring to a boil.
- Add in the shredded cheese, one portion at a time, stirring until each addition is completely melted before adding in the next.
- When the cheese is fully incorporated and the fondue is thick + creamy, let the mixture start to boil and add the Kirsch, if using.
- Mix until well-blended.
- Add pepper and nutmeg to taste.
- Place the pot over a lit fondue burner and serve immediately with bread for dipping.
Serves 4.
