To create fondue like a Swiss master, read on. Try this quick, easy, and foolproof recipe to create the ideal feast for cheese lovers! It’s amazing to see how acidic wine pairs with the creamy, rich cheeses. There’s something enjoyable about eating foods off the end of a super long fork, aside from the incredible flavor and texture! Customizing the tray of “dippables” to your preferences, such as adding slices of crusty bread, sausage, young potatoes, broccoli, cauliflower, fennel, apples, or grapes, is half the fun of this activity.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ¼ cups dry white wine (such as Sauvignon Blanc)
- 1 tablespoon cherry brandy
- 1 clove garlic, slightly crushed
- 1 pinch cayenne pepper
- 1 pinch freshly grated nutmeg
- 4 teaspoons cornstarch
- 8 ounces shredded Gruyere cheese
- 8 ounces shredded Emmentaler cheese
Instructions
- Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
- Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
- Keep sauce warm while serving so it doesn’t solidify.
- Do not use a sweet cherry liqueur!
- Use the finest Swiss cheese you can find. And if you want your fondue a little thinner, use a little less cheese.
- If you don’t have a fondue pot, you can keep the cheese sauce in the saucepan on the lowest setting on your stove.
- As you dip into the fondue pot, go all the way to the bottom and stir as you do, since the cheese on the bottom is hotter than the cheese on the top.