Classic Swiss Cheese Fondue with Gruyère and Emmental

Name: Classic Swiss Cheese Fondue with Gruyère and Emmental
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 200 g Gruyère cheese (grated); 200 g Emmental cheese (grated); 1 tbsp cornstarch; 1 clove garlic (halved); 250 ml dry white wine; 1 tbsp lemon juice; 2 tbsp kirsch

30 min 4 servings Medium

All Recipes

Classic Swiss Cheese Fondue with Gruyère and Emmental

Experience the authentic taste of Switzerland with this classic cheese fondue recipe featuring Gruyère and Emmental, perfectly melted with white wine and kirsch.

Prep

10 min

Cook

20 min

Total

30 min

Servings

Difficulty

Medium

Swiss cheese fondue is a quintessential dish that brings friends and family together around a bubbling pot of melted goodness. Originating from the Alpine regions of Switzerland, this dish traditionally combines Gruyère and Emmental cheeses, which are both renowned for their distinct flavours and melting properties. The addition of white wine and kirsch, a clear cherry brandy, enhances the depth of flavour, while garlic adds a subtle aroma. The fondue is thickened with cornstarch, which prevents the cheese from becoming stringy and ensures a smooth, creamy consistency. Perfect for a cozy winter evening, this classic dish is both a comforting meal and a delightful social experience.

Ingredients

Servings

Cheese Mixture

Fondue Base

Instructions

Prepare the cheese

Grate the Gruyère and Emmental cheeses and toss them with cornstarch until evenly coated.

Pro tip: Tossing with cornstarch prevents the cheese from becoming stringy.

Prepare the fondue pot

Rub the inside of a fondue pot with the cut sides of the garlic clove.

Pro tip: This step infuses a subtle garlic flavour into the fondue.

Heat the wine

In the fondue pot, bring the wine and lemon juice to a gentle simmer over medium heat.

Pro tip: Avoid boiling the wine to prevent the fondue from becoming too acidic.

Melt the cheese

Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight pattern until the cheese is melted and smooth.

Pro tip: The figure-eight motion helps to blend the cheese and wine smoothly.

Add the kirsch

Stir in the kirsch until fully incorporated into the cheese mixture.

Pro tip: Kirsch adds a unique depth of flavour to the fondue.

Adjust consistency

If the fondue is too thick, add a splash more wine. If too thin, add a little more cheese.

Pro tip: Balance the consistency to ensure a smooth and creamy fondue.

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Tips & Tricks

<ul><li>Use good quality cheese for the best flavour and smooth texture.</li><li>Grate cheese finely to ensure even melting.</li><li>Consistently stir in a figure-eight pattern to blend ingredients smoothly.</li><li>If the fondue splits, add a splash of lemon juice to bring it back together.</li></ul>

Serving Suggestions

Serve your classic Swiss cheese fondue with an assortment of dippables such as crusty bread cubes, blanched vegetables, or sliced apples for a touch of sweetness. Pair it with a crisp white wine like a Sauvignon Blanc or a light red such as Pinot Noir to complement the rich, cheesy flavours. If you have leftovers, you can store the fondue in an airtight container in the refrigerator for up to two days. Reheat gently over low heat, stirring constantly to bring it back to its original creamy consistency.