Cheese Fondue (Switzerland)

Cooking Time: 15 minutes

Cheese fondue, the iconic national dish of Switzerland, is a beloved tradition enjoyed everywhere - from cozy homes to rustic mountain huts and fine restaurants across the country.

This rich, flavorful dish is surprisingly simple to make when you use the right blend of cheeses and the proper melting technique. With just a few key ingredients, you can recreate this Swiss classic, perfect for sharing with friends or family. Whether you're gathering around a pot on a chilly evening or bringing a taste of the Alps to your table, fondue is always a crowd-pleaser. Enjoy this authentic Swiss fondue recipe.

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Ingredients (Serves 4)

• 200g (7 oz) Gruyère cheese, grated

• 200g (7 oz) Emmental cheese, grated

• 1 clove garlic, halved

• 300ml (1 ¼ cups) dry white wine (Swiss wine if possible)

• 1 tbsp cornstarch

• 2 tbsp kirsch (optional, but traditional)

• Freshly ground black pepper, to taste

• Freshly grated nutmeg, to taste

• Cubed bread, for dipping (sturdy, crusty bread like a baguette or rustic loaf), Trad

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Instructions

Prep the cheese

• Grate both cheeses and mix them in a bowl.

Prepare the pot

• Rub the inside of a fondue pot (caquelon) with the cut sides of the garlic clove. Discard the garlic.

  
  

Heat the wine

• Place the pot over medium heat, add the wine and heat gently until hot, but not boiling.

Melt the cheese

• Gradually add the grated cheese to the wine, stirring constantly in a figure-eight motion until the cheese melts and the mixture is smooth.

  
  

Thicken the fondue

• In a small bowl, mix the cornstarch with the kirsch (or a bit of cold water if not using kirsch). Stir this into the cheese mixture and continue to cook until it thickens slightly.

  
  

Season

• Add a pinch of black pepper and nutmeg to taste, stirring gently.

  
  

Serve

• Place the fondue pot over a low flame or on its stand with a heat source underneath to keep it warm. Serve with bread cubes for dipping.

Tips

• Traditionally, fondue is made with bread, but boiled potatoes can also be used.

• In Switzerland, eating fondue is a social affair and there are various rules to follow. The most important rule is not to drop the bread from the fork, otherwise, the person has to buy a round, kiss someone, or do the dishes. Punishment is a must!