Description
A warm, silky blend of Swiss and Gruyère cheeses with white wine and seasonings, perfect for dipping crusty bread and vegetables.
Ingredients
Scale
- 1 garlic clove, halved
- 1 cup dry white wine
- 1 tsp lemon juice
- 7 oz Gruyère cheese, grated
- 7 oz Swiss cheese, grated
- 1 tbsp cornstarch
- 2 tbsp kirsch (cherry brandy, optional)
- Pinch of ground white pepper
- Pinch of ground nutmeg
- 1 loaf French bread or crusty bread, cubed for dipping
Instructions
- Rub the inside of the fondue pot or saucepan with the cut side of a garlic clove.
- Pour in the wine and lemon juice, and gently heat over medium-low until warm.
- In a bowl, toss the grated Gruyère and Swiss cheeses with cornstarch until evenly coated.
- Gradually add the cheese to the warm wine mixture, stirring constantly in a zigzag motion until melted and smooth.
- Stir in the kirsch, if using, followed by a pinch of white pepper and nutmeg.
- Transfer the pot to a fondue stand over a flame to keep warm.
- Serve immediately with cubed bread and optional dippables like apples, roasted potatoes, or blanched vegetables.
Notes
- For a non-alcoholic version, substitute wine with apple cider or broth and add a splash of vinegar or lemon juice.
- Try cheddar and fontina for a different flavor profile.
- Optional seasonings like mustard powder or paprika can add extra depth.
- Dippables like grilled sausage, pretzels, or roasted mushrooms make fun additions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Swiss
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 1g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 90mg