Cheese Fondue is a Swiss dish made out of cheese melted with wine, kirsch (type of cherry liqueur) and seasoning in a communal pot called caquelon; bread is then picked by long-stemmed forks and dipped into the melted concoction.
- 200g Emmental, grated
- 200g Gruyere, grated
- 1 cup dry white wine
- 1 tbsp kirsch
- 2 tbsp cornstarch
- 1 clove garlic, lightly pounded
- 1 tbsp lemon juice
- 1/2 tsp dry mustard
- pinch nutmeg
What to dip (Choose from any below)
- Day old baguette, lightly toasted and cubed
- Vegetables (broccoli, carrots, cauliflower)
- Cold Cuts
- In a covered container mix together Emmental, Gruyere and cornstarch. Cover container and shake to coat cheese inside.
- Rub the pounded garlic inside a pot then pour wine and lemon juice. Place in a stove top and simmer on low heat, once it gets hot slowly add in the cheese while stirring constantly, do not add all of the cheese in one go otherwise it will not result to a smooth texture. Do not let the mixture boil.
- Once all of the cheese is melted add in the kirsch, mustard and nutmeg.
- Turn heat odd then transfer into the fondue serving pot, set flame to low just to keep it warm.
- Serve with bread cubes.