in Switzerland

Swiss cheese fondue

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Ingredients for 3 servings:

  • 300 g cheese, grated (Gruyere/Greyerzer)
  • 200 g cheese, grated (Emmental)
  • 100 g cheese, grated (Appenzeller)
  • ½ liter white wine, dry
  • 1 garlic clove(s)
  • 2 tbsp cherry brandy
  • 1 tbsp cornstarch
  • 1 tsp. baking soda
  • nutmeg
  • salt and pepper
  • 2 baguettes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rub the fondue pot with the sliced ​​garlic clove. Heat the wine in it and gradually add the grated cheese, melting it. If desired, you can press the remaining garlic and add it to the pot. Dissolve the cornstarch in the kirsch, add it to the cheese, and bring everything to a boil briefly. Season with nutmeg and pepper. Add a little baking soda to absorb the acid. Cut the baguette into cubes, skewer it on fondue forks, and dip it into the cheese. Stir gently while dipping—cheese fondue burns quite easily.

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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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