Traditional Swiss Cheese Fondue

A couple of weeks ago, we decided to host an impromptu dinner party.  This was something we used to do on a regular basis for years….before we had children.   I want to bring this tradition back! We even served dinner in the dining room – table cloth and all!  

For an appetizer I made a traditional Swiss fondue.  This is quite possibly one of my favorite dishes of all time.  We received a fondue pot as a wedding present 17+ years ago and still (no shocker to most readers) have it.  It is not electric; it requires a heat source (such as Sterno) underneath it.  However, many years ago we celebrated New Year’s Eve at a friend’s lake house and decided to have an entire fondue dinner so purchased an electric pot to ensure the broth was hot enough to cook the meat.  I continue to use the electric pot – it is much easier to manage the temperature.  But will always have the wedding present fondue pot as a backup.

The Hubby and I love The Melting Pot as well – I seriously cannot get enough Swiss fondue!  It’s an easy and fun appetizer to serve – and I have never had someone not like it!  We typically serve with celery, carrots, apples, and bread.  Rye or pumpernickel bread is especially good with this cheese!



Classic Swiss Fondue
Serves 4
Recipe courtesy of The Book of Fondues

1 garlic clove, halved
1 cup dry white wine
1 teaspoon lemon juice
2 cups (8 oz.) shredded Gruyere cheese
2 cups (8 oz.) shredded Emmentaler cheese
2 teaspoons cornstarch
2 tablespoons kirsch (this is a clear brandy made from distilled cherries)
Dash white pepper
Pinch grated nutmeg
For serving:  bread, apples, carrots, celery, etc. cut into bit sized pieces

Rub inside of a fondue pot with cut garlic clove.

Pour in wine and lemon juice; cook over medium heat until bubbly.  Turn heat to low and gradually stir in cheeses with a wooden spoon.

In a small bowl, blend cornstarch with kirsch.  Blend into cheese and continue to cook, stirring 2 to 3 minutes or until mixture is thick and smooth.  Do not allow fondue to boil.  Season with white pepper and nutmeg.  Service with bread, carrots, celery, and apples. 

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