Swiss Cheese Fondue
"Swiss Cheese Fondue"
photo by Sandi From CA
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 clove garlic, halved
- 8 fluid ounces dry white wine or 8 fluid ounces rose wine
- 1 teaspoon lemon juice
- 2 cups grated gruyere cheese
- 2 cups grated emmenthaler cheese
- 1 teaspoon cornflour
- 1 tablespoon kirsch
- cubed French bread, to serve
directions
- Rub the inside of the fondue pot with cut clove of garlic.
- Pour in wine and lemon juice and heat gently until bubbling.
- Reduce the heat to low, and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently.
- (This stage can take a looooong time.) In a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently.
- Do not allow fondue to boil.
- Serve with the bread.
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Reviews
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Made this for New Year's Eve 2016; served with blanched broccoli florets and large carrot slices, along with crusty bread. Cooked the garlic in the wine while it heated, then removed the garlic before adding the cheese for a more intense garlic flavor. This may be a new tradition! Thanks! -
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Very,very authentic and delicious. We add a bit of nutmeg. -
Thanks for a wonderful recipe. We made this for the first time on New Years Eve 2009/2010 and every one raved about it. Easy to make and beats the hell out of packet Fondue mix. Thanks again. -
This was really good and tasted pretty authentic. I was looking for a recipe that used only these two cheeses. The only difference: since we love garlic so much, I used two garlic cloves and pressed them into the cheese mixture. I'll keep this recipe! -
This is just like the fondue restaurant. I used Chambord instead of Kirsch because I did not have the Kirsch handy. Yummy!
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