Name: Swiss Cheese Fondue (The Best)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 small garlic cloves, lightly crushed; 14 oz (400 g) cave-aged Gruyère cheese, grated; 3.5 oz (100 g) Emmentaler Swiss cheese, grated; 3.5 oz (100 g) Swiss Vacherin cheese, grated; 4 tsp cornstarch; Freshly ground black pepper, to taste; Freshly grated nutmeg, to taste; 1 1/4 cups (310 ml) Riesling (or other dry white wine); 4 tsp (20 ml) Kirsch (optional); Fresh or day-old bread, loaf or baguette, cubed; Green apple, cut into pieces; Grapes; Ham, cubed; Cooked sausage or dry sausage, sliced; Broccoli or cauliflower, blanched; Cherry tomatoes

Preparation

Rub the inside of a fondue pot with one garlic clove. Finely chop both garlic cloves and place them in the pot.
Add the cheese, cornstarch, pepper and nutmeg. Toss to combine.
Add the wine and cook over medium heat, stirring constantly with a wooden spoon, until the cheese has melted and the mixture is smooth.
Simmer very gently for about 30 seconds, add the kirsch, if desired. Adjust the seasoning. Place on a fondue burner and serve immediately with the dipping accompaniments of your choice.

Comments

Linda M.

5 stars February 3rd, 2019

Made this today and it was absolutely delicious. Will be making it for our ski vacation next week.
Joyce M.

5 stars January 25th, 2018

My husband lived in Switzerland for five years, enjoying many, many cheese fondues. This recipe is exactly like those he remembered (the Kirsch is a necessary component, I humbly add)! We heat the wine, then add the other ingredients in handfuls, over low heat, until incorporated and silky smooth. Food for the gods of any nationality!
Karin G.

5 stars January 25th, 2018

What a pleasant surprise to see an original Swiss recipe with the must have three cheeses in it! Way to go! If anyone is in doubt about this - try it, it is as we make it in Switzerland!
Trish E.

4 stars March 15th, 2014

Very good! I've never made cheese fondue before... it was very simple, but it was "grainy" and when I "googled" for a possible reason, I think it was because the heat was too high, so "low and slow" next time. Thanks Ricardo!
Clara L.

5 stars December 26th, 2013

The best I have ever tried, you should try it to.