in Switzerland

Classic fondue

updated

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Ingredients for 4 servings:

  • 200 g cheese (recent Gruyère), grated
  • 200 g cheese (fresh Emmental), grated
  • 200 g cheese (Appenzeller), grated
  • 200 g cheese (Freiburger Vacherin), grated
  • 3 ½ dl white wine
  • 1 clove(s) garlic halved
  • 4 tsp cornstarch
  • 1 small jar of cherry brandy
  • 1 tsp lemon juice
  • pepper
  • White bread cut into cubes
  • nutmeg

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Soak the cheese in the white wine for 2 hours. Rub the fondue pot with the garlic clove and mix the cornstarch with the Kirsch. Add the cheese, wine, and lemon juice to the fondue pot, stirring constantly until melted. Add the mixed cornstarch, cook the fondue until creamy, and season.

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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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