Entree: Switzerland – French Swiss – Fondue (Communal melted Swiss cheese served in a pot for dipping bread and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) Gruyère cheese, grated
- 8 oz (225 g) Emmental cheese, grated
- 1 cup (240 ml) dry white wine, such as Chasselas or Sauvignon Blanc
- 2 tbsp (30 ml) kirsch (cherry brandy), optional
- 1 clove garlic, halved
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 ml) fresh lemon juice
- 1/8 tsp (0.625 ml) (pinch) freshly grated nutmeg
- Freshly ground black pepper to taste
- 1 loaf, approx. 1 lb (450 g) crusty bread, cut into 1-inch (2.5 cm) cubes for dipping (such as crusty French bread)
- 1 lb (450 g) small boiled potatoes, optional, for serving
- 2 tbsp (30 ml) kirsch or white wine, extra for adjusting consistency if needed

Show original ingredient measurements

- 8 oz (225 g) Gruyère cheese, grated
- 8 oz (225 g) Emmental cheese, grated
- 1 cup (240 ml) dry white wine, such as Chasselas or Sauvignon Blanc
- 2 tbsp (30 ml) kirsch (cherry brandy), optional
- 1 clove garlic, halved
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 ml) fresh lemon juice
- 1/8 tsp (pinch) freshly grated nutmeg
- Freshly ground black pepper to taste
- 1 loaf, approx. 1 lb (450 g) crusty bread, cut into 1-inch (2.5 cm) cubes for dipping (such as crusty French bread)
- 1 lb (450 g) small boiled potatoes, optional, for serving
- 2 tbsp (30 ml) kirsch or white wine, extra for adjusting consistency if needed

Instructions

1. Rub the inside of a heavy-bottomed saucepan or fondue pot with the cut sides of the garlic, then discard the garlic.
2. Pour the wine into the pot and heat over medium until it is hot but not boiling.
3. Toss the grated cheeses with the cornstarch in a bowl to coat evenly; this helps prevent separation.
4. Gradually add the cheese to the hot wine, stirring constantly in a figure-eight motion until melted and smooth. Do not boil.
5. Stir in the lemon juice, kirsch (if using), nutmeg, and black pepper; adjust thickness with extra wine or a little more cornstarch dissolved in cold water if necessary.
6. Transfer the pot to a fondue stand with a low flame to keep warm. Use fondue forks to spear bread or potatoes and dip into the melted cheese, swirling to coat evenly.
7. Keep the fondue warm and stir occasionally; replenish cheese mixture in small batches if needed.