Classic Swiss Fondue
Classic Swiss Fondue is a traditional melted cheese dish made with Swiss cheeses and white wine.It is served hot and shared communally with bread for dipping.Simple yet rich, it highlights the flavors of quality cheese.Fondue is a timeless symbol of Swiss culinary tradition.
Ingredients
- 1 cup Gruyère cheese, grated
- 1 cup Emmental cheese, grated
- 1 clove garlic, halved
- 1 cup dry white wine
- 1 teaspoon lemon juice
- 1½ teaspoons cornstarch
- Freshly ground black pepper, to taste
- Pinch of nutmeg
- Cubed crusty bread, for serving
Instructions
- Rub the inside of a fondue pot with the cut sides of the garlic clove.
- Add white wine and lemon juice to the pot and heat gently until warm.
- Toss grated cheeses with cornstarch and gradually add to the pot, stirring constantly.
- Stir until the mixture is smooth and creamy; do not boil.
- Season with black pepper and nutmeg. Serve hot with bread cubes.
Notes
- Use freshly grated cheese for the smoothest fondue.
- Keep heat low to prevent curdling.
- Stir continuously in a figure-eight motion.
- A dry white wine works best for balance.
- Fondue thickens as it cools—serve immediately.