in Switzerland

Swiss cheese fondue

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Ingredients for 4 servings:

  • 2 baguette(s), cut into pieces
  • 300 g Gruyère, finely grated
  • 300 g Emmental (Swiss), finely grated
  • 1 garlic clove(s), first halved and then pressed
  • 300 ml white wine
  • 1 tbsp cornstarch
  • 2 tbsp cherry brandy
  • Pepper, white
  • 1 pinch of sweet paprika powder
  • 1 pinch of nutmeg, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Rub half of the garlic clove into the fondue pot. Pour the wine into the pot and heat gently over low heat. Once the wine is hot, add the cheese in portions and melt, stirring constantly. Crush the other half of the garlic clove and add it to the cheese. Mix the cornstarch with the kirsch, add it to the cheese, and bring back to a boil while stirring. Light the flame in the chafing dish. Season the fondue with pepper, paprika, and nutmeg. Skewer baguette pieces on fondue forks, dip them into the fondue, 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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