Swiss Fondue

This pot of melty, cheesy goodness is the kickoff to our New Year’s Eve dinner.

Ingredients

  • 1/2 lb. Gruyere cheese
  • 1/2 lb. Emmantaler cheese
  • 1 Tbsp. cornstarch
  • 2 cups dry white wine (Neuchatel, Chardonnay or Savignon Blanc)
  • 2 Tbsp. lemon juice
  • 1 garlic clove, crushed
  • 2 Tbsp. kirsch (cherry brandy)
  • Freshly ground nutmeg
  • Freshly ground white pepper
  • Bread (cut in 1-inch cubes)
  • Granny Smith Apples

Directions

In a large bowl, toss together the cheeses and cornstarch until thoroughly combined.  Pour the wine into a heavy saucepan, drop in the garlic clove and heat to a brisk boil for one or two minutes (to burn off the alcohol).  Reduce heat to a simmer.  Remove the garlic.  Stirring constantly, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated. You want the cheese to melt slowly.  If you melt quickly, the cheese will separate.  When the fondue is smooth and creamy, add the kirsch. Add nutmeg and pepper to taste (approximately 1/4 tsp.)

Serving

Pour the cheese mixture into a fondue pot on low heat.  Dip bread and apples to coat with cheese.  Eat immediately.  Enjoy!

Variations / Words of Advice

  • We usually just use Gruyere cheese.  Emmantaler has a stronger flavor.  A variation of this is to substitute Processed Gruyere for both cheeses.  Processed cheese melts smoother.
  • At the melting stage, a double-boiler will help maintains a more even temperature.
  • Don’t leave out the cornstarch or the lemon juice!  They aren’t there for flavor. The cornstarch prevents the cheese from clumping when it melts, and the acid in the lemon juice prevents the cheese from forming long strands and getting stringy.
  • The bread needs to have a good crust on it so it will stay on the fondue fork.  usually a french bagette cut lengthwise in quarters, then sliced in 1-inch sections will do the trick.  Pumpernickel bread is also a good match – but it’s hard to find pumpernickel that hasn’t already been bread-sliced.
  • Granny Smith apples work best.  Red apples tend to be too sweet.