A communal pot of melted Gruyere and Emmental cheese with white wine and kirsch, served with bread cubes for dipping.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: bubbling caquelon over burner
Accompaniments: cubed bread, cornichons, boiled potatoes, white wine
Instructions
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1
Toss the grated Gruyère and Emmental together in a large bowl with the cornstarch until every strand of cheese is lightly coated. The starch helps the cheese melt smoothly and prevents the fondue from separating into clumps.
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2
Take the halved garlic clove and rub the cut side vigorously around the interior of the fondue pot or caquelon, leaving a thin fragrant layer of garlic oil coating the entire inside surface. Discard the garlic.
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3
Pour the white wine into the garlic-rubbed pot and heat it over medium heat until it begins to simmer gently with small bubbles rising from the bottom. Do not allow the wine to reach a full rolling boil.
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4
Add the cheese mixture one generous handful at a time, stirring continuously in a figure-eight pattern with a wooden spoon. Wait until each addition melts completely before adding the next, maintaining a gentle simmer throughout.
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5
Once all the cheese is incorporated and the fondue is smooth and creamy, stir in the kirsch, nutmeg, and white pepper. The fondue should have a thick, flowing consistency that coats the spoon but drips freely off the end.
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6
Transfer the pot to a fondue burner at the centre of the table, adjusting the flame so the cheese maintains a very gentle simmer with occasional lazy bubbles. Stir periodically to keep the mixture homogeneous and prevent the bottom from scorching.
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7
Using long fondue forks, spear bread cubes through the crust side to secure them firmly. Dip and swirl each piece through the melted cheese in a figure-eight motion, allowing excess to drip back into the pot before eating.
Did You Know?
Swiss tradition says if you drop your bread in the fondue, you must buy the next round of wine.
Chef's Notes
Equipment Tips
- caquelon (fondue pot)
- fondue forks
- spirit burner
Accompaniments
cubed bread, cornichons, boiled potatoes, white wine
The Story Behind Cheese Fondue
The Story: Swiss cheese fondue is a communal pot of cheese, typically a blend of Gruyere and Emmental (or regional variations), melted with white wine, garlic, and a splash of kirsch (cherry brandy), into which diners dip cubes of crusty bread on long forks. The dish has roots in the Alpine pastoral tradition of melting leftover cheese with wine as a practical way to use hardened cheese during winter. The earliest known recipe for cheese fondue appeared in a Zurich manuscript in 1699. The Swiss Cheese Union aggressively promoted fondue as the national dish in the twentieth century, successfully embedding it in Swiss identity.
On the Calendar: Fondue is a cold-weather dish, consumed primarily from autumn through spring. It is also a social and celebratory food, served at gatherings, apres-ski meals, and Swiss National Day (August 1st) celebrations. Tradition holds that anyone who loses their bread in the pot must buy the next round of drinks.
Then and Now: Fondue transcended its Alpine origins to become a global phenomenon in the 1960s and 1970s, though it subsequently fell from international fashion before experiencing a revival. In Switzerland, fondue remains deeply cherished, with regional variations fiercely defended: Fribourg uses only Vacherin, Neuchatel insists on its own blend, and each canton claims supremacy.
Legacy: Fondue is the Swiss principle of unity made edible: diverse cheeses melted into one pot, shared equally among all at the table, a dish that turns eating into an act of communal participation.
Comments (2)
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Tried this for a dinner party and got so many compliments!
Reminds me of my grandmother's cooking. Such a nostalgic flavor.