Name: Swiss Cheese Fondue
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 1-2 garlic cloves, peeled and halved crosswise; 1/2 lb (227 g) Gruyere cheese, shredded; 1/2 lb (227 g) Jarlsberg or another Swiss-style cheese, shredded; 2 tbsp (16 g) cornstarch; 1 cup (240 mL) dry white wine; 1 tbsp (15 mL) lemon juice; 1 tbsp (15 mL) kirsch, brandy, or cognac (optional); 1/2 tsp dry mustard; Pinch of freshly grated nutmeg; Dippers such as crusty bread cubes, apple or pear slices, blanched vegetables, cherry tomatoes, or steamed baby potatoes

Instructions

Toss the shredded cheeses with the cornstarch until evenly coated.
Rub the inside of a nonreactive saucepan with the cut side of a garlic clove, then discard the garlic.
Add the wine and lemon juice and bring to a gentle simmer over medium heat.
Add the cheese a little at a time, stirring constantly in a zigzag or figure-eight pattern. Continue until melted and smooth; do not let the fondue boil.
Stir in the kirsch, dry mustard, and nutmeg.
Optionally rub the inside of the serving fondue pot with the remaining garlic. Pour in the fondue and keep warm over a low flame.

Notes

Kirsch may be replaced with brandy or cognac, or omitted.

Swiss Cheese Fondue

Print options

Ingredients

Instructions

Notes

Related recipes

Creamy Chicken and Gnocchi Bake

Shrimp Scampi with Pasta

Creamy Tuscan Chicken

Instant Pot Hummus