Swiss Fondue

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Swiss Fondue

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Adjust Servings:
¾ lb Emmental cheese
¾ lb gruyere cheese
½ lb a specialty Alpine cheese
1½ cup dry white wine
1 clove of garlic
2 tsp corn starch
2 oz fresh lemon juice
1 small glass kirsch
to taste black pepper
to taste nutmeg
  • Serves 4
  • Medium




If you know anything about Switzerland, you will certainly have heard of this or even already tasted it. It is incredibly popular in the country and, no, it is not a cliché or a stereotype; it’s just that Swiss people really enjoy eating fondue. Fondue recipes vary depending on which area of the country you are in.

Simple and generous, Swiss fondue is made for sharing with friends and family. Simply mix together one or two cheeses, then add garlic and white wine. It is served in a casserole, below which you put a candle to keep the cheese melted. Then using a long fork, you dive in with a piece of bread or potato. Fondue is frequently served with black tea or white wine.


  1. Put the grated cheese and cornstarch Into a large bowl.
  2. Mix or toss it well so that the cheese is coated with the cornstarch.
  3. Crush the garlic clove and rub a saucepan with.
  4. Over a moderately high heat, bring the wine to a simmer in a large saucepan/pot.
  5. Once simmering, reduce the heat to moderately low.
  6. Add in the cheese little at a time, stirring CONSTANTLY. (If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
  7. After the last of the cheese has been added, add the lemon juice.
  8. Add nutmeg and peppercorns to taste.
  9. Continue to stir constantly for 3 minutes.
  10. Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.

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