Learn to make an authentic Swiss Cheese Fondue. A rich, creamy blend of Swiss cheeses and a no-fail technique to get the perfect fondue. A great recipe to enjoy on a cold winter’s night.
1.5 pounds of Cheese, grated
- ½ pound of Gruyere
- ½ pound of Emmenthal (Jarlsberg also works here)
- ½ pound of Appenzeller
5 cloves of Garlic
1 clove sliced in half, 4 cloves diced very thinly
2 cups of dry white wine
1 tbsp of butter
1 tbsp of cornstarch
1 ½ tbsp of Kirsch (If you don’t have Kirsch you can skip this – the fondue is pretty boozy already with the 2 cups of wine!)
For the croutons:
2 day old French Baguettes, cut into bite-sized pieces. (If you haven’t tried making your own, I highly recommend trying out my recipe for beginners)
Heat the oven to 350F.
Spread the Baguette pieces on a cookie sheet (or 2 if need be) and set aside.
Rub the halved clove of garlic, cut side down, all over the inside of a cast iron enameled pot or a fondue pot. Discard.
In the garlic coated pot, heat the butter together with the remaining chopped garlic on medium heat, when they become lightly brown, add the wine. Careful not to let the garlic become dark brown.
In a large bowl, Mix the cornstarch in with the grated cheeses– you will want to ensure that there is a little bit of cornstarch all over the cheese.
Once the wine begins to lightly simmer then start adding the cheese, one handful at a time, allowing the cheese to melt before adding another handful. At the same time, stir the fondue continuously with a wooden spoon in a figure “8” formation. NEVER stop stirring! This technique is the difference between a smooth, rich, creamy fondue and globs of cheese stuck to the bottom of a pot. Trust me, I have been there. The entire process should take about 10-15 minutes – feel free to tag team with a family member if your arm starts to get tired. If ever you feel the cheese sticking, bring the heat down a little.
Put the Baguette pieces in the hot oven to warm, 5 minutes before you finish.
Once you have added all your cheese it is time to stir in the kirsch and continue stirring for another 2 minutes.
Voilà! Your Authentic Swiss Cheese Fondue is ready to serve!