Cheese Fondue

Indulge in a warm Swiss cheese fondue, blending rich Gruyère and Emmental with a splash of dry white wine and a hint of garlic. Perfect for cozy gatherings or a fun weeknight dinner with friends, dip crusty bread and enjoy!

• 200 g Gruyère cheese
• 200 g Emmental cheese
• 300 ml dry white wine
• 1 clove garlic
• 1 tbsp cornstarch
• 1 tbsp Kirsch (cherry brandy)
• to taste freshly ground black pepper
• to taste nutmeg

Method

1. 1

   Rub the inside of a fondue pot with the halved garlic clove.

2. 2

   Pour the dry white wine into the pot and heat over medium flame until hot, but not boiling.

3. 3

   Gradually add the shredded Gruyère and Emmental cheeses, stirring continuously until melted and smooth.

4. 4

   In a small bowl, mix the cornstarch with the Kirsch (if using) until smooth, then stir it into the cheese mixture to thicken.

5. 5

   Season with freshly ground black pepper and nutmeg to taste, stirring until well combined.

6. 6

   Serve the cheese fondue hot with chunks of crusty bread, vegetables, or assorted dipping items.

7. 7

   Enjoy by dipping pieces of bread into the melted cheese using fondue forks.