Swiss Cheese Fondue Blend (Print View)

A creamy Swiss cheese blend melted to perfection, ideal for dipping bread and fresh vegetables.

# Components:

→ Cheeses

01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated

→ Liquids

03 - 1 cup dry white wine
04 - 1 tablespoon kirsch (cherry brandy), optional

→ Starch & Seasonings

05 - 1 tablespoon cornstarch
06 - 1 garlic clove, halved
07 - 1/4 teaspoon freshly grated nutmeg
08 - 1/4 teaspoon ground white pepper

→ For Dipping

09 - 1 baguette or rustic country bread, cut into bite-sized cubes
10 - 1 cup blanched broccoli florets
11 - 1 cup blanched cauliflower florets
12 - 1 cup cherry tomatoes
13 - 1 cup blanched baby carrots

# Preparation Steps:

01 - Rub the inside of a heavy fondue pot with the cut sides of the halved garlic clove; discard garlic.
02 - Pour the dry white wine into the pot and warm gently over medium-low heat until it begins to simmer.
03 - In a small bowl, toss grated Gruyère and Emmental with cornstarch until evenly coated.
04 - Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight pattern until smooth and fully melted.
05 - Stir in kirsch if using, then add freshly grated nutmeg and ground white pepper. Keep warm over low heat without boiling.
06 - Place the fondue pot over a tabletop burner and serve immediately with bread cubes and assorted vegetables for dipping.

# Expert Advice:

01 -
  • It's the kind of meal that makes everyone at the table lean in and linger, turning dinner into an event without any fuss.
  • The warm, creamy blend of Gruyère and Emmental is deeply comforting in a way that feels both elegant and completely unpretentious.
  • Once it's made, you get to relax and actually enjoy time with people instead of rushing back to the kitchen.
02 -
  • Temperature control is everything—the moment fondue boils, the fat separates from the solids and you're left with a broken mess. Low and gentle is the only way.
  • Cornstarch is not optional; it's the difference between silky fondue and something that resembles scrambled eggs. Coat every strand of cheese.
  • Slightly stale bread is actually better than fresh because it holds up to the dipping and won't fall apart on the fork.
03 -
  • Always use freshly grated cheese from a block—pre-shredded cheese has anti-caking agents that turn your fondue grainy and your guests will taste the difference.
  • The figure-eight stirring motion isn't just tradition; it actually prevents the cheese from settling and clumping at the bottom, which is why it works better than random stirring.
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