in Switzerland

Cheese fondue

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Ingredients for 2 servings:

  • 250 g Gruyère or Greyerzer
  • 125 g Emmental cheese
  • 125 g cheese (raclette cheese)
  • ½ tbsp cornstarch
  • ½ liter white wine
  • 1 clove(s) garlic
  • 2 tbsp cherry brandy
  • nutmeg
  • Salt
  • Baguette(s) (white bread)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Coarsely grate the cheese and mix it with the cornstarch in a bowl. Pour the wine into a fondue pot, add the garlic clove, and cook over high heat for 1 to 2 minutes. Remove the garlic. Reduce the heat until the wine is just boiling. Now add the cheese, stirring constantly, waiting until the cheese has melted before adding the next portion. Once all the cheese has melted, add the cherry brandy and season with nutmeg and salt. Cut the baguette into roughly 3cm pieces. Place the fondue pot on the heat and use the fondue forks to dip the bread into the cheese mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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