Fondue au Fromage (Swiss Cheese Fondue)

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 4 servings

Country of Origin: Switzerland

Description

A melted Swiss cheese dish featuring aged Gruyère and Vacherin Fribourgeois melted with dry white wine, garlic, and cherry brandy (Kirsch).

Presentation & How It's Eaten

Served bubbling hot in a communal ceramic pot (caquelon) set over a small burner, eaten by dipping cubed crusty bread on long forks into cheese.

Ingredients

• 2 cups (8 oz) Gruyère cheese, shredded

• 2 cups (8 oz) Vacherin Fribourgeois (or Emmental) cheese, shredded

• 1 clove garlic, halved

• 1.25 cups dry Swiss white wine (Fendant or Sauvignon Blanc)

• 1 tbsp cornstarch

• 1 tbsp Kirsch (cherry brandy)

• 1 tsp fresh lemon juice

• Pinch of nutmeg and black pepper

• 1 day-old French baguette, cut into 1-inch cubes

Step-by-Step Directions

1. Rub Pot: Rub inside of a ceramic fondue pot (caquelon) with cut garlic clove halves.

2. Toss Cheese: Toss shredded cheeses with cornstarch in a bowl until coated.

3. Heat Wine: Pour white wine and lemon juice into pot; heat over medium stove burner until hot but not boiling.

4. Melt Cheese: Add cheese hand by hand, stirring constantly in a figure-eight motion until smooth and fully melted.

5. Finish & Serve: Stir in Kirsch, nutmeg, and black pepper. Transfer pot to portable table burner and serve hot with bread cubes.

Optional

• Dippers: Serve with boiled baby potatoes or cornichon pickles alongside bread cubes.

Cooking Tips

• Figure-Eight Stir: Stir continuous figure-eight patterns with a wooden spoon to prevent cheese from clumping or separating from wine.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~560 kcal

• Total Fat: 34g

• Saturated Fat: 21g

• Cholesterol: 105mg

• Sodium: 680mg

• Total Carbohydrates: 28g

• Dietary Fiber: 1.5g

• Sugars: 2g

• Protein: 32g