Swiss Cheese Fondue

Melted cheese with wine and kirsch — Switzerland''s communal dining tradition.

Ingredients

• 8 oz Gruyère, grated
• 8 oz Emmental, grated
• 1 tbsp cornstarch
• 1 garlic clove, halved
• 1 cup dry white wine
• 1 tbsp kirsch (cherry brandy)
• Pinch of nutmeg
• Cubed crusty bread, blanched vegetables, apple slices for dipping

Method

1. Rub the inside of a fondue pot (or heavy saucepan) with the cut garlic clove.

2. Toss grated cheeses with cornstarch.

3. Heat wine over medium until simmering. Add cheese a handful at a time, stirring in a figure-8 pattern until melted before adding more.

4. Stir in kirsch and nutmeg.

5. Keep warm over a low flame. Dip bread, vegetables, and apple.

What You're Practicing

• The cornstarch prevents the cheese from clumping — it stabilizes the emulsion.
• Stirring in a figure-8 (not circular) pattern helps the cheese melt evenly.
• If the fondue gets too thick, add a splash of warm wine. If it separates, add a squeeze of lemon juice.