Description
Indulge in the creamy, rich goodness of this Awesomely Easy Swiss Fondue recipe. Perfect for gatherings or a cozy night in, this classic cheese fondue is a crowd-pleaser that’s simple to make and enjoy.
Ingredients
Scale
Cheese Fondue:
- 1 clove garlic, halved
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 tablespoon lemon juice
- 8 ounces Gruyère cheese, shredded
- 8 ounces Emmental cheese, shredded
- 1 tablespoon cornstarch
- 1 tablespoon kirsch (cherry brandy, optional)
- Freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
Dippers:
- cubed crusty bread
- blanched vegetables
- sliced apples or pears
- cooked baby potatoes
Instructions
- Rub the pot with garlic: Rub the inside of a fondue pot or medium saucepan with the cut sides of the garlic clove; discard garlic.
- Heat wine and lemon juice: Pour the wine and lemon juice into the pot and bring to a gentle simmer over medium heat.
- Coat cheese with cornstarch: Toss the shredded cheeses with cornstarch until evenly coated.
- Melt the cheese: Gradually add the cheese to the simmering wine, stirring constantly until fully melted and smooth.
- Season and serve: Stir in the kirsch, if using, and season with pepper and nutmeg. Transfer the pot to a tabletop burner to keep warm and serve with dippers.
Notes
- If the fondue becomes too thick, stir in a splash of warm wine to loosen it.
- Don’t boil the cheese—keep it at a gentle simmer for a smooth texture.
- For a kid-friendly version, omit the kirsch and use low-sodium broth instead of wine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Swiss
Nutrition
- Serving Size: About 1/2 cup fondue
- Calories: 380
- Sugar: 1g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 80mg
