Swiss Cheese Fondue Blend (Printable Version)

Warm melted cheeses with white wine, ideal for dipping crusty bread and fresh vegetables.

# What You Need:

→ Cheeses

01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated

→ Liquids

03 - 1 cup dry white wine
04 - 1 tbsp kirsch (cherry brandy), optional

→ Starch & Seasonings

05 - 1 tbsp cornstarch
06 - 1 garlic clove, halved
07 - 1/4 tsp freshly grated nutmeg
08 - 1/4 tsp ground white pepper

→ For Dipping

09 - 1 baguette or rustic country bread, cut into bite-sized cubes
10 - 1 cup blanched broccoli florets
11 - 1 cup blanched cauliflower florets
12 - 1 cup cherry tomatoes
13 - 1 cup baby carrots, blanched

# How to Make It:

01 - Rub the inside of a heavy fondue pot with the cut sides of the garlic clove, then discard the garlic.
02 - Pour dry white wine into the pot and warm gently over medium-low heat until it begins to simmer.
03 - Toss grated Gruyère and Emmental cheeses with cornstarch until well coated.
04 - Gradually add cheese mixture to the hot wine, stirring constantly in a figure-eight motion until smooth and melted.
05 - Stir in kirsch, nutmeg, and white pepper. Keep warm over low heat without boiling.
06 - Place fondue pot over a tabletop burner and serve immediately with bread cubes and vegetables for dipping using fondue forks.

# Expert Advice:

01 -
  • It's the ultimate interactive meal that keeps everyone engaged and entertained without you stuck at the stove.
  • Gruyère and Emmental together create a depth that feels luxurious but tastes naturally balanced, never heavy.
  • One pot, thirty-five minutes, and your kitchen smells like you've been to Switzerland.
02 -
  • Temperature is everything—low, steady heat keeps fondue smooth; high heat breaks it into weeping oil and rubbery clumps that can't be fixed mid-meal.
  • The figure-eight stirring pattern isn't tradition for tradition's sake; it's the only way to heat all the cheese evenly without dead spots.
  • Slightly stale bread won't disintegrate on your fork, which makes the whole experience less frustrating and more enjoyable.
03 -
  • If the fondue thickens as it sits, stir in a splash of warm wine or even warm water to loosen it back up without breaking the sauce.
  • Toast your bread cubes lightly in the oven for five minutes before serving; the slight crust prevents them from disintegrating in the hot cheese.
  • The moment fondue cools below a gentle simmer, it begins to separate—keep the heat just barely on, checking every few minutes.
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