Swiss Fondue #1
Submitted by elfmatt
Classic Swiss fondue with a full pound of Gruyère melted into dry white wine with kirsch and nutmeg. The authentic recipe for a fondue pot and crusty bread cubes.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minThis is fondue the way it’s done in the Swiss Alps: no shortcuts, no substitutions, just Gruyère, wine, and kirsch doing what they were born to do.
The pot gets rubbed with garlic first, then dry white wine is warmed gently before handfuls of grated Gruyère are stirred in until the whole thing turns glossy and smooth.
Cornstarch mixed with kirsch goes in last, giving the fondue body and that unmistakable cherry brandy warmth.
A grating of nutmeg on top and it’s ready for the table.
Spear crusty French bread cubes on long forks, swirl them through the cheese, and let the conversation flow.
Pro Tips
- Keep the heat low. Fondue should never boil. High heat makes the cheese seize up into a stringy, grainy mess.
- Add the cheese in small handfuls, stirring each batch until fully melted before adding more. Patience here pays off with a silky texture.
- If the fondue thickens too much as you eat, stir in a splash of kirsch to loosen it back up. Wine works too in a pinch.
- Rub the pot with garlic generously. That subtle flavor works its way into every bite without overpowering the cheese.
Ingredients
Directions
Rub the inside of a heavy saucepan with the garlic, add the wine and heat it over mod-low heat until it is hot.
Add the cheese by handfuls, stirring.
Cook the mixture, stirring, until smooth, keeping it just below simmering point.
In a small bowl, stir together the cornstarch and ¼ cup kirsch.
Mix well and add to the Gruyere mixture with nutmeg and pepper to taste.
Heat, stirring constantly, just until it begins to bubble. Do not let it boil.
Transfer to a heated fondue pot and keep it hot over a low flame.
If fondue becomes too thick, add some additional kirsch to thin.
Spear bread cubes with long fondue forks and dip them into the cheese.
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