in Switzerland

Cheese fondue

Spread the love

Ingredients for 4 servings:

  • 3 tomatoes
  • 1 clove(s) garlic
  • 1 onion(s)
  • some butter
  • 250 ml white wine
  • 500 g cheese (Le Gruyère)
  • 300 g cheese (Emmental)
  • 4 tsp cornstarch
  • 1 jar cherry brandy
  • pepper
  • nutmeg
  • Marjoram or oregano

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

National dish with tradition

Briefly sauté peeled and diced tomatoes with a crushed garlic clove and finely chopped onion in a little water, then deglaze with white wine. Add grated Gruyère and Emmental cheeses and bring to a boil over low heat, stirring vigorously. Dissolve the cornstarch in the cherry brandy and stir in. Bring back to a boil briefly and season with pepper and nutmeg. Finish with marjoram or oregano. If the fondue is too thin, add a little cheese or cornstarch; if it’s too thick, add white wine for the perfect consistency. Bread makes a great side dish, but potatoes and vegetables also taste delicious in a cheese bath.

Facebook Comments

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.

Cream of mushroom soup

French onion soup