Entree: Switzerland – Alpine Switzerland – Cheese fondue

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Gruyère cheese, grated — 7 7/8 oz (225 g)
Emmental cheese, grated — 7 7/8 oz (225 g)
Dry white wine — 1 cup (240 ml) (about 8 1/2 oz (240 g))
Kirsch (cherry brandy), optional — 1 tbsp (15 ml) (about 0.53 oz (15 g))
Garlic, 1 clove (about 0.106 oz (3 g)), halved for flavoring and discarded
Lemon juice — 1 tsp (5 ml) (about 0.18 oz (5 g))
Cornstarch — 0.28 oz (8 g)
Water — 1 to 2 tbsp (15–30 ml) (0.529 to 1.06 oz (15–30 g))
Black pepper, freshly ground — to taste (estimated 0.018 oz (0.5 g))
Nutmeg, freshly grated — a pinch (estimated 0.0071 oz (0.2 g))
Country-style crusty bread, day-old, cut into 0.984 in (2.5 cm) cubes — 15 7/8 oz (450 g) (estimated edible portion: 15 7/8 oz (450 g))
Pickles or blanched vegetables, optional for serving — quantity not specified

Show original ingredient measurements

Gruyère cheese, grated — 225 g
Emmental cheese, grated — 225 g
Dry white wine — 240 ml (about 240 g)
Kirsch (cherry brandy), optional — 15 ml (about 15 g)
Garlic, 1 clove (about 3 g), halved for flavoring and discarded
Lemon juice — 5 ml (about 5 g)
Cornstarch — 8 g
Water — 15–30 ml (15–30 g)
Black pepper, freshly ground — to taste (estimated 0.5 g)
Nutmeg, freshly grated — a pinch (estimated 0.2 g)
Country-style crusty bread, day-old, cut into 2.5 cm cubes — 450 g (estimated edible portion: 450 g)
Pickles or blanched vegetables, optional for serving — quantity not specified

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rub the inside of a fondue pot or heavy saucepan with the cut sides of the halved garlic clove; discard the garlic.
2. Toss the grated Gruyère and Emmental with the cornstarch until evenly coated.
3. Warm the white wine and lemon juice in the pot over medium heat until simmering, without boiling.
4. Add the cheese gradually by handfuls, stirring continuously until melted and smooth.
5. If using, stir in the kirsch. Add the nutmeg and black pepper; if too thick, add a little additional wine. If grainy, whisk briskly until smooth.
6. If needed, dissolve the stated 1 to 2 tbsp (15–30 ml) water with an extra 1 teaspoon (about 3 g) cornstarch and stir it into the fondue to adjust consistency. Keep over low heat and do not boil.
7. Transfer to a low tabletop fondue burner and serve immediately with the bread cubes and, if desired, pickles or blanched vegetables for dipping.

1. Rub the inside of a fondue pot or heavy saucepan with the cut sides of the halved garlic clove; discard the garlic.
2. Toss the grated Gruyère and Emmental with the cornstarch until evenly coated.
3. Warm the white wine and lemon juice in the pot over medium heat until simmering, without boiling.
4. Add the cheese gradually by handfuls, stirring continuously until melted and smooth.
5. If using, stir in the kirsch. Add the nutmeg and black pepper; if too thick, add a little additional wine. If grainy, whisk briskly until smooth.
6. If needed, dissolve the stated 15–30 ml water with an extra 1 teaspoon (about 3 g) cornstarch and stir it into the fondue to adjust consistency. Keep over low heat and do not boil.
7. Transfer to a low tabletop fondue burner and serve immediately with the bread cubes and, if desired, pickles or blanched vegetables for dipping.