Entree: Switzerland – German Swiss – Schweizer Fondue (Communal melted cheese pot served with bread and other dippers for sharing)

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 8 min

Cook 15 min

Total 25 min

Ingredients

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

1 garlic clove, cut in half; used to rub the pot, then discarded
1 cup (240 ml) (about 8 1/2 oz (240 g)) dry white wine, such as Fendant or Sauvignon Blanc
7 7/8 oz (225 g) Gruyère cheese, grated
7 7/8 oz (225 g) Emmental cheese, grated
0.28 oz (8 g) cornstarch
2 tbsp (30 ml) kirsch (cherry brandy)
1 tsp (5 ml) fresh lemon juice
Freshly ground black pepper, to taste (unmeasured)
A pinch of ground nutmeg
15 7/8 oz (450 g) day-old baguette, cut into 0.984 to 1.57 in (2.5–4 cm) cubes
15 7/8 oz (450 g) small new potatoes, boiled and drained

Show original ingredient measurements

1 garlic clove, cut in half; used to rub the pot, then discarded
240 ml (about 240 g) dry white wine, such as Fendant or Sauvignon Blanc
225 g Gruyère cheese, grated
225 g Emmental cheese, grated
8 g cornstarch
30 ml kirsch (cherry brandy)
5 ml fresh lemon juice
Freshly ground black pepper, to taste (unmeasured)
A pinch of ground nutmeg
450 g day-old baguette, cut into 2.5–4 cm cubes
450 g small new potatoes, boiled and drained

Instructions

1. Rub the cut garlic over the inside of a heavy-bottomed saucepan or fondue pot, then discard the garlic. Add the wine and heat gently until it just simmers.
2. Toss the grated Gruyère and Emmental with the cornstarch until evenly coated.
3. Add the cheese gradually by small handfuls, stirring continuously in a figure-eight motion. Let each addition melt before adding the next. Keep the heat low and stir until smooth and elastic.
4. Stir in the kirsch and lemon juice. Season with black pepper and a pinch of nutmeg. If the fondue is too thick, add a small splash of wine; continue gentle stirring if it appears grainy.
5. Transfer the fondue to a fondue pot over low heat. Serve immediately with the bread cubes and boiled potatoes for dipping. Provide fondue forks and stir the fondue occasionally while serving.