in Switzerland

Cheese fondue from the canton of Ticino in Switzerland

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Ingredients for 4 servings:

  • 400 g Gruyère cheese, grated
  • 400 g cheese, Emmental, grated
  • ¼ liter of milk
  • 4 tbsp butter, liquid
  • 1 tsp sweet paprika powder
  • ½ tsp white pepper
  • 1 small shallot(s), finely chopped
  • ⅛ liter white wine
  • 1 shot of cherry brandy
  • 1 tbsp chives, finely chopped
  • 1 tbsp parsley, finely chopped
  • 1 kg white bread
  • 2 tsp cornstarch (cornstarch)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine the cheese mixture, milk, melted butter, onions, herbs, and spices in a fondue pan. Bring to a boil over low heat, stirring constantly. The cheese mixture must be thoroughly heated. Add the wine and kirsch. While simmering gently, thicken with cornstarch (dissolve in a little cold wine) until thickened and creamy. Add the cornstarch a little at a time so it doesn’t become too thick. Dip white bread into the cheese and enjoy.

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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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