Swiss Cheese Fondue
Silky Swiss cheese fondue made with Gruyère, Emmental, white wine, garlic, lemon, and nutmeg for dipping.
Equipment
- Fondue pot or heavy saucepan
- Fondue forks
- Box grater
- Small bowl
- Wooden spoon
Ingredients
Fondue
- 1/2 lb Gruyère cheese, grated
- 1/2 lb Emmental cheese, grated
- 1 tbsp cornstarch
- 1 clove garlic halved
- 1 1/2 cups dry white wine
- 1 tbsp fresh lemon juice
- 1/4 tsp ground nutmeg
For Dipping
- 1 crusty loaf of bread cut into cubes
- 1 lb baby potatoes boiled
- 1 cup cornichons
- 1 crisp apple sliced, optional
Instructions
Prepare:
- Toss the grated Gruyère and Emmental with the cornstarch. Rub the inside of a fondue pot or heavy saucepan with the cut garlic clove.
- Arrange the bread, potatoes, cornichons, and apple on a serving platter.
Melt the Cheese:
- Pour the wine and lemon juice into the pot and warm over medium heat until steaming but not boiling.
- Add the cheese one handful at a time, stirring gently until each addition melts before adding more.
- Stir in the nutmeg and reduce the heat to low.
Serve:
- Transfer the pot to its burner and keep the fondue barely warm. Stir occasionally so the cheese remains smooth.
- Dip bread, potatoes, and apple into the cheese and serve with cornichons.
Notes
- Use freshly grated cheese for the smoothest fondue.
- Keep the heat low after the cheese melts to prevent separation.
- A dry white wine with good acidity works best.
Nutrition
Calories: 720kcalCarbohydrates: 48gProtein: 36gFat: 43gSaturated Fat: 27gCholesterol: 125mgSodium: 920mgFiber: 5gSugar: 7g