Cheese Fondue with Gruyère and Emmental
This classic Swiss cheese fondue is made with a blend of Gruyère and Emmental cheeses, white wine, and garlic. It's perfect for dipping bread and vegetables.
Ingredients - Serves 4
- French bread - 1 loaf, cut into bite-sized cubes
- Nutmeg - A pinch
- Freshly ground black pepper - 1/4 teaspoon
- Kirsch (cherry brandy) - 2 tablespoons
- Cornstarch - 2 tablespoons
- Dry white wine - 1 cup
- Garlic - 2 cloves, halved
- Emmental cheese - 200 grams, grated
- Gruyère cheese - 200 grams, grated
Let's Get Started
- Rub the inside of a fondue pot with the cut sides of the garlic, then discard the garlic.
- Combine the cheese and cornstarch in a bowl, tossing until the cheese is coated.
- Heat the wine in the fondue pot over medium heat until hot, but not boiling.
- Add the cheese to the pot a handful at a time, stirring until melted and smooth.
- Stir in the kirsch, pepper, and nutmeg.
- Serve with the bread cubes for dipping.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 700
- Fat: 45g
- Carbs: 20g
- Protein: 40g
- Sodium: 800mg
- Sugar: 3g
