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Recipes · Main dishes

Classic Swiss Cheese Fondue

AI-written · not yet kitchen-tested

Cheese fondue depends on two things: freshly grated cheese and heat that never reaches a real boil. If it gets too hot, the fat separates from the cheese and the mixture turns grainy. The wine contains alcohol, which does not fully cook off during the short heating.

  • Serves 4
  • Prep 20 min
  • Cook 15 min
  • Total 35 min
  • medium
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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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  • 400 g (3 1/2 cup) Gruyère cheese freshly grated
  • 400 g (14 oz) Emmental cheese freshly grated
  • 2 tbsp cornstarch level
  • 1 clove garlic halved
  • 300 ml (1 1/4 cup) dry white wine contains alcohol
  • 1 tbsp lemon juice
  • 1 pinch nutmeg freshly grated
  • black pepper to taste
  • 500 g (1.1 lb) crusty white bread a day old, cut into 1-inch (2.5 cm) cubes with crust

Method

  1. Cut the bread into cubes of about 1 inch (2.5 cm), leaving a bit of crust on each cube so that it holds on the fork. Put them in a basket or in bowls on the table.
  2. Toss the Gruyère and Emmental with the cornstarch in a bowl until every shred is lightly coated. Rub the cut side of the garlic half over the inside of the fondue pot or a heavy saucepan.
  3. Pour the wine and lemon juice into the pot and heat over medium heat until it steams and small bubbles rise at the edge. The wine should not boil vigorously.
  4. Add the cheese a handful at a time and stir in a figure-eight over medium-low heat. Add the next handful only when the previous one has melted; this takes about 10 minutes in total. The mixture must not boil, or it turns grainy.
  5. When the mixture is smooth and creamy and only bubbles gently, season it with nutmeg and pepper. If it is too thick, stir in 50 ml (3 tablespoons) warm wine.
  6. Set the fondue on the burner and keep it warm over a low flame so it does not set. Put the burner on a stable, heatproof surface and never refill the fuel while it is burning. Spear bread cubes on fondue forks and swirl them through the cheese.

Tip: The wine does not become alcohol-free: brief heating evaporates only part of the alcohol. This fondue is therefore not suitable for children, pregnant women or anyone who still has to drive afterwards.

Tip: Pre-shredded cheese from a bag often contains anti-caking agents and melts less well. Buy the cheese in a block and grate it fresh.