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Classic cheese fondue

Based on 6 ratings

Lisa Schölzel

Senior Food Editor at Kitchen Stories

instagram.com/whatscookinglisa/

“In principle, any cheese can be used here, although the varieties shouldn’t be too soft or aged, as it’ll make the fondue salty. In addition to bread, you can serve the fondue with apples, pears, vegetables, pickles, roasted potatoes, pretzels, or cooked pasta shapes.”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g Gruyère cheese
150 g Comté cheese
150 g Emmentaler cheese
1 clove garlic
1 tbsp starch
3 tbsp kirsch brandy
250 ml dry white wine
1 tbsp lemon juice
nutmeg
pepper
baguette (for serving)
Metric
Imperial

Utensils

  • grater
  • cutting board
  • knife
  • bowl (small)
  • pot
  • whisk
  • fine grater

Nutrition per serving

Cal
1058
Protein
70 g
Fat
75 g
Carb
8 g
  • Step 1/4

    Grate Gruyère cheese, Comté cheese and Emmentaler cheese. Peel and halve garlic cloves. Stir together cornstarch, kirsch and some dry white wine in a small bowl.
    • 400 g Gruyère cheese
    • 150 g Comté cheese
    • 150 g Emmentaler cheese
    • 1 clove garlic
    • 1 tbsp starch
    • 3 tbsp kirsch brandy
    • 50 ml dry white wine
    • grater
    • cutting board
    • knife
    • bowl (small)

    Grate Gruyère cheese, Comté cheese and Emmentaler cheese. Peel and halve garlic cloves. Stir together cornstarch, kirsch and some dry white wine in a small bowl.

  • Step 2/4

    Rub around the inside of pot with the garlic. Add remaining wine to pot and warm over high heat.  Add kirsch-mix and whisk together. Slowly add the cheese, stirring slowly in one direction.
    • 200 ml dry white wine
    • pot
    • whisk

    Rub around the inside of pot with the garlic. Add remaining wine to pot and warm over high heat. Add kirsch-mix and whisk together. Slowly add the cheese, stirring slowly in one direction.

  • Step 3/4

    When cheese has melted and consistency is smooth and even, add lemon juice, freshly grated nutmeg, and pepper.  If fondue is too thick, add more wine. If too liquidy, mix cornstarch with a few drops of water, then add to pot.
    • 1 tbsp lemon juice
    • nutmeg
    • pepper
    • fine grater

    When cheese has melted and consistency is smooth and even, add lemon juice, freshly grated nutmeg, and pepper. If fondue is too thick, add more wine. If too liquidy, mix cornstarch with a few drops of water, then add to pot.

  • Step 4/4

    Serve cheese fondue with a baguette, pickles or other sides. Enjoy!
    • baguette (for serving)

    Serve cheese fondue with a baguette, pickles or other sides. Enjoy!