Made the traditional way with a mix of Swiss cheeses and white wine, this recipe couldn’t be any easier. I like to serve this dish with plenty of sliced sausage, roasted or blanched cauliflower, cubed crusty bread, and boiled and cooled potatoes.
Classic Cheese Fondue
- 1 garlic clove, peeled
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 8 ounces Gruyere cheese, grated
- 8 ounces Emmentaler cheese, grated
- 4 ounces Appenzeller cheese, grated
- 4 teaspoons cornstarch
- 3 tablespoons kirsch
- 2 pinches nutmeg
- Salt and pepper to taste
- Sausage, cubed bread, cauliflower and potatoes, for serving
Rub the inside of a heavy bottomed pot with the garlic clove, discard garlic.
Add the wine and lemon and bring to a slow simmer over medium heat.
Add the cheeses and corn starch in batches. Do not boil the cheese, and be sure each cheese batch is fully melted and incorporated before moving on to the next one.
Add the kirsch, nutmeg, salt and pepper.
Pour into a fondue pot over low heat and serve.