Swiss Cheese Fondue Dish (Printable Version)

A warm blend of Gruyère and Emmental cheeses, enhanced with white wine and kirsch for rich flavor.

# What You'll Need:

→ Cheeses

01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated

→ Liquids

03 - 1 cup dry white wine
04 - 1 tbsp kirsch (cherry brandy), optional

→ Starch & Seasonings

05 - 1 tbsp cornstarch
06 - 1 garlic clove, halved
07 - 1/4 tsp freshly grated nutmeg
08 - 1/4 tsp ground white pepper

→ For Dipping

09 - 1 baguette or rustic country bread, cut into bite-sized cubes
10 - 1 cup blanched broccoli florets
11 - 1 cup blanched cauliflower florets
12 - 1 cup cherry tomatoes
13 - 1 cup blanched baby carrots

# Directions:

01 - Rub the interior of a heavy fondue pot with the cut sides of the garlic clove; then discard the garlic.
02 - Pour the white wine into the pot and warm gently over medium-low heat until it reaches a gentle simmer.
03 - Combine the grated Gruyère and Emmental cheeses with cornstarch in a small bowl, tossing to coat evenly.
04 - Gradually add the cheese mixture to the hot wine, stirring constantly in a figure-eight motion until the mixture is smooth and fully melted.
05 - Incorporate the kirsch, freshly grated nutmeg, and ground white pepper. Maintain the fondue over low heat to keep warm without boiling.
06 - Place the fondue pot over a tabletop burner and serve immediately with bread cubes and assorted vegetables, using fondue forks for dipping.

# Additional Tips::

01 -
  • It's impossibly elegant yet completely unpretentious, the kind of meal that feels like a celebration but tastes like home.
  • Once the cheese is melted, there's almost zero stress—you just keep the burner low and let everyone eat at their own pace.
  • It works for everything from casual weeknights with family to impressing guests who think you're far more sophisticated than you actually are.
02 -
  • Never let fondue boil; high heat will cause the cheese to break and separate into greasy puddles, a disaster that can't be fully fixed no matter how much you stir.
  • Cornstarch isn't just a thickener—it's an emulsifier that keeps the fat in the cheese evenly distributed, which is why this small amount makes such a difference.
  • If the fondue does get too thick, add a splash of warm wine to loosen it; if it gets grainy, you've probably overheated it, so just lower the flame and keep stirring patiently.
03 -
  • Add a tiny pinch of nutmeg at a time—it's easy to overdo, and too much will overpower the delicate cheese flavor; taste as you go.
  • Keep a small saucepan of warm wine nearby to thin the fondue if it gets too thick as it sits; this keeps it perfect for the entire meal.
  • If you're making this for a crowd, you can actually prepare the cheese mixture ahead of time and reheat it gently just before serving, which takes some pressure off.
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