Classic Swiss Cheese Fondue
- Main Dishes, Switzerland, Winter
Whether you’re hosting a cozy gathering or a festive celebration, this Classic Swiss Cheese Fondue is a crowd-pleaser that ensures a memorable culinary experience. This delightful dish brings together the perfect blend of Emmental and Gruyère cheeses, creating a velvety, smooth texture with every dip. Quick and easy to prepare, this recipe is an absolute must-try during the winter months!
Ingredients you will need for this recipe:
- 500 g mountain cheese | 250 g Emmental cheese, 250 g Gruyère cheese
- 2 tablespoons cornstarch
- 5 garlic cloves
- 250 ml white wine
- 1 tablespoon lemon juice
- a pinch of nutmeg
- optional: 1 tablespoon cherry brandy
- 1 loaf of rye bread
How to make Swiss Cheese Fondue:
(1) Prepare all Ingredients
Grate the cheese and combine it with 2 tablespoons of cornstarch. Slice the garlic finely, and cut the rye bread into approximately 2 cm cubes.
(2) Prepare the Cheese Fondue
Sauté the garlic in a bit of butter. Deglaze with 250 ml of white wine and add 1 tablespoon of freshly squeezed lemon juice; bring to a boil.
Add the grated cheese and stir continuously until a smooth, slightly thickened mixture forms.
Reduce the heat, add a pinch of nutmeg, and optionally, the cherry brandy. Stir until everything is well mixed and creamy.
(3) Serve and Enjoy!
Keep the cheese fondue warm on a rechaud (fondue burner) and serve with the bread cubes.
Enjoy the cheese fondue by dipping the bread pieces into the creamy cheese sauce.
Some Recipe Tips:
Cheese Selection: Experiment with different types of Swiss Cheeses. Combining Emmental, Gruyère, and a touch of Vacherin Fribourgeois can create a rich and flavorful blend.
Wine Choice: Use a dry white wine for the fondue. A Swiss white wine or a crisp Sauvignon Blanc works well. Ensure the wine is at room temperature before adding it to the pot.
Consistency Control: If your fondue is too thick, add a bit more wine. If it’s too thin, mix a little more cornstarch with wine and stir it in.
Keep It Warm: Maintain a low and consistent heat under the fondue pot to prevent the cheese from becoming stringy or clumping.
Side Dishes: Serve the fondue with a simple green salad or pickles to balance the richness.
Amount of Cheese per Person: As a general guideline, one might estimate about 200-250 g of cheese per person for a traditional cheese fondue when served as the main dish.
Classic Swiss Cheese Fondue
Course: Main DishesCuisine: SwitzerlandDifficulty: Easyfor 2
people30
minutesWhether you're hosting a cozy gathering or a festive celebration, this Classic Swiss Cheese Fondue is a crowd-pleaser that ensures a memorable culinary experience. This delightful dish brings together the perfect blend of Emmental and Gruyère cheeses, creating a velvety, smooth texture with every dip. Quick and easy to prepare, this recipe is an absolute must-try during the winter months!
Ingredients
500 g mountain cheese | 250 g Emmental cheese, 250 g Gruyère cheese
2 tablespoons cornstarch
5 garlic cloves
250 ml white wine
1 tablespoon lemon juice
a pinch of nutmeg
optional: 1 tablespoon cherry brandy
1 loaf of rye bread
Directions
Prepare all Ingredients
Grate the cheese and combine it with 2 tablespoons of cornstarch. Slice the garlic finely, and cut the rye bread into approximately 2 cm cubes.
Prepare the Cheese Fondue
Sauté the garlic in a bit of butter. Deglaze with 250 ml of white wine and add 1 tablespoon of freshly squeezed lemon juice; bring to a boil.
Add the grated cheese and stir continuously until a smooth, slightly thickened mixture forms.
Reduce the heat, add a pinch of nutmeg, and optionally, the cherry brandy. Stir until everything is well mixed and creamy.
Serve and Enjoy!
Keep the cheese fondue warm on a rechaud (fondue burner) and serve with the bread cubes.
Enjoy the cheese fondue by dipping the bread pieces into the creamy cheese sauce and remember, fondue is a social dish, so enjoy it with family and friends.
Notes
- Cheese Selection: Experiment with different types of Swiss Cheeses. Combining Emmental, Gruyère, and a touch of Vacherin Fribourgeois can create a rich and flavorful blend.
- Wine Choice: Use a dry white wine for the fondue. A Swiss white wine or a crisp Sauvignon Blanc works well. Ensure the wine is at room temperature before adding it to the pot.
- Consistency Control: If your fondue is too thick, add a bit more wine. If it's too thin, mix a little more cornstarch with wine and stir it in.
- Keep It Warm: Maintain a low and consistent heat under the fondue pot to prevent the cheese from becoming stringy or clumping.
- Side Dishes: Serve the fondue with a simple green salad or pickles to balance the richness.
- Amount of Cheese per Person: As a general guideline, one might estimate about 200-250 g of cheese per person for a traditional cheese fondue when served as the main dish.
