Rolfs Original Swiss Cheese Fondue

Total Time:
25 min
15 min
10 min

8 servings

  • 1/2 pound Emmentaller cheese, grated
  • 1/2 pound Le Gruyere cheese, grated
  • 1 clove garlic
  • 2 cups dry white wine
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • Freshly ground black pepper
  • 1 loaf Italian or French bread, cut into 1-inch cubes with crust on one side
  • In a bowl, combine the cheeses and put aside.

  • Rub the inside of a large saucepan or casserole dish, with garlic and place the saucepan on low-medium heat. Add the wine, heat until warm, but not boiling!

  • Add the cheese by handfuls, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce.

  • Mix the cornstarch and water in a small bowl and then stir into the cheese. As the mixture thickens, let the mixture come to a boil once, before you remove the fondue pot and place it on a lighted burner on a table. Adjust flame of the burner so the fondue continues bubbling lightly.

  • Place baskets of bread cubes onto the table. Take a handful of the bread cubes, sprinkle with black pepper and spear fondue fork through bread cubes. Dunk and stir well to bottom of pot.

  • Serve with white wine or Kirsch to prevent getting that heavy cheese feeling!

  • Other serving suggestions: cherry tomatoes, grapes, sliced ham and kielbasa.

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    This recipe is featured in:

    Cheese Guide