Classic cheese fondue

Classic cheese fondue

Based on 8 ratings
In app
"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 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
200 g
Gruyère cheese
75 g
Comté cheese
75 g
Emmentaler cheese
½ clove
garlic
½ tbsp
starch
tbsp
kirsch brandy
125 ml
dry white wine
½ tbsp
lemon juice
nutmeg
pepper
baguette (for serving)
MetricImperial

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Utensils

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

Nutrition per serving

Cal1058
Fat75 g
Protein70 g
Carb8 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.
    • 200 g Gruyère cheese
    • 75 g Comté cheese
    • 75 g Emmentaler cheese
    • ½ clove garlic
    • ½ tbsp starch
    • tbsp kirsch brandy
    • 25 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.
    • 100 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.
    • ½ 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!

  • Enjoy your meal!

    Classic cheese fondue

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