Swiss Cheese Fondue
Swiss cheese fondue is a classic Swiss dish popular in the Alps. This authentic recipe comes from Nika Standen Hazelton's cookbook, The Swiss Cookbook, published in 1967. This recipe serves four as a main dish and 8 as an appetizer.
Servings: 4 people
Calories: 873kcal
Ingredients
- 16 ounces Gruyere cheese, cubed or grated. (see notes about substitutions)
- 1 1/2 Tablespoons cornstarch
- 1 clove garlic
- 16 ounces dry white wine divided. (See notes)
- 1 Tablespoon fresh lemon juice
- 3 Tablespoons Kirsch or brandy
- pinch nutmeg
- pinch white pepper
- pinch paprika
- 1 loaf French bread
Instructions
- Dredge the shredded cheese with cornstarch.
- Rub the inside of a fondue pot or heavy pot with a garlic clove. Set fondue pot to a moderate temperature.
- Pour in 1 1/2 cups wine, reserving 1/2 cup to thin the fondue if necessary. when air bubbles rise to surface, add lemon juice.
- Add shredded cheese by handfuls, stirring with a wooden spoon until the cheese is melted.
- Add Kirsch or brandy, a pinch each of nutmeg, white pepper and paprika, stirring to blend.
- Serve with crusty French or Italian bread cubes.
Notes
- See notes in post about cheese substitutions for Gruyere.
- Reserve 1/2 cup wine to thin down fondue if it becomes too thick.
- This recipe will serve 4-6 as a main dish with accompaniments and 8-10 as an appetizer.
Nutrition
Serving: 1serving | Calories: 873kcal | Carbohydrates: 59g | Protein: 45g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 125mg | Sodium: 1418mg | Potassium: 298mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1076IU | Vitamin C: 2mg | Calcium: 1210mg | Iron: 4mg