Photo: Swiss Fondue Recipe
Ingredients
- 1/2 pound Gruyere, coarsely grated
- 1/2 pound Emmental, coarsely grated
- 2 teaspoons cornstarch
- 1/2 garlic clove
- 2/3 cup dry white wine (Chardonnay is fine)
- 4 tablespoons Kirsch (dry cherry brandy)
- Pinch freshly grated nutmeg
- Freshly ground pepper
- Dipping items of your choice, such as bread cubes or apples
Directions
Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By jagenovesi_9494727
Hiram, OH
on March 01, 2009
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Follow this recipe exact and it will make perfect Swiss fondue. I just replaced the Kirsch with a bit more wine and it came out perfect - just like the kind on the mountains of Switzerland. (replaced the Kirsch to make it more appealing to the kids. My only tip - try dipping small boiled potatoes along with good French bread and apples.
By redrosie556_6057873
Maplewood, MN
on September 29, 2008
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There was not nearly enough liquid in this recipe. The fondue was extremely thick, but once I added more wine it came to a good consistency. It was a hit after the mishaps were smoothed out.
By sst92_7758806
Oakton, VA
on June 26, 2007
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I used to work at the Melting Pot and this is essentially their recipe for their swiss fondue. I've made it a number of times and it is excellent. I would suggest not adding Kirsch at the end since it is quite strong and can make your have a strong alcohol flavor. As for dipping, we enjoy granny smith apples, lil smokies sausages, and the usual french bread cubes.
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