| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 garlic clove, peeled
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 8 ounces Gruyere cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups)
- 8 ounces Emmentaler cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups)
- 3 ounces Appenzeller cheese, cut into cubes (about 1/2 cup)
- 4 teaspoons cornstarch
- 1 tablespoon kirsch
- A few gratings of fresh nutmeg
- Freshly ground pepper, to taste
Instructions
- What to dip: crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or cauliflower florets prepared for dipping.
- Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring to a bare simmer over medium heat.
- In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.
- Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately with dipping ingredients
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 528 |
| Total Fat | 37 g |
| Saturated Fat | 22 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 34 g |
| Cholesterol | 124 mg |
| Sodium | 522 mg |
Reviews
One of the great recipes that I used to make/eat when I lived in Switzerland.
I’ve made this recipe at least 5 times to the letter, and it always turns out perfect. (Although I usually shred the Appenzeller through inattention to the directions; still it turns out fine). Don’t leave out the tres expensive Appenzeller, the recipe calls for very little (about $6 worth), and it gives it the necessary kick. Not sure if my guests are expecting something different; all I know is there is NEVER any left and they always come back when I invite them over for fondue.
I’m an experienced cook and followed the recipe to the letter and it was terrible, not to mention, expensive. Will never make again.
Yum! Just the right amount of pungent taste with creaminess!
This recipe offers the traditional flavor when served up in many restaurants. MmmmHmmmm, yummy! I skipped on the 3rd cheese though to save money, and added a cornstarch slurry at the end instead of with the cheese. Still turned out fine. Thanks! 🙂
yummy