Swiss cheese fondue mix (Printer-Friendly)

Creamy melted Swiss cheeses paired with bread cubes and fresh vegetables for dipping.

# 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 blanched baby carrots

# Directions:

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

# Expert Suggestions:

01 -
  • It practically forces everyone to slow down, talk, and share space around the table instead of racing through separate plates.
  • The creamy, nutty flavor of Gruyere and Emmental together is richer than any cheese sauce you've had, but somehow never feels heavy.
  • You can prep everything ahead and just melt it when guests arrive, so you're not stuck in the kitchen while everyone else is having fun.
02 -
  • If the fondue gets too thick, whisk in a splash of warm wine—adding cold liquid will make the cheese ball up.
  • Never let the fondue boil once the cheese is in, or it will turn stringy and grainy no matter how carefully you stirred.
  • Use a heavy pot like a cast-iron caquelon if you have one; thin pots don't hold heat evenly and the cheese will scorch in spots.
03 -
  • Stir the fondue often while people are dipping to keep it from settling and scorching on the bottom—I give it a few swirls every time I reach in.
  • If someone's bread falls off their fork into the pot, tradition says they owe a round of drinks, but more practically, fish it out with a slotted spoon before it turns into a soggy lump.
  • For a deeper flavor, substitute a third of the Gruyere with Appenzeller, a sharper Swiss cheese that adds a pleasant tang.
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