Cheese Fondue
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The Tale of Cheese Fondue
Cheese fondue grew out of practical Alpine necessity, a way for Swiss mountain communities to make aged hard cheese and stale bread edible again during long winters when fresh food was scarce. It was actively promoted as a Swiss national dish in the 20th century through marketing by the Swiss Cheese Union.
Ingredients
Scale:· 4 servings
- 1 clove garlic, halved
- 300g Gruyère cheese, grated
- 300g Emmental cheese, grated
- 1 1/2 cups dry white wine
- 1 tablespoon cornstarch
- 1 tablespoon kirsch (cherry brandy)
- Pinch of nutmeg
- 1 baguette, cubed for dipping
Instructions
- 1Rub the inside of a fondue pot or heavy saucepan with the cut garlic clove, then discard.
- 2Toss the grated cheeses with the cornstarch to coat evenly.
- 3Heat the white wine in the pot over medium heat until it just begins to simmer.
- 4Gradually add the cheese in handfuls, stirring constantly in a figure-eight motion until fully melted and smooth.
- 5Stir in the kirsch and a pinch of nutmeg.
- 6Transfer the pot to a tabletop burner to keep warm, adjusting the flame to maintain a gentle simmer.
- 7Serve immediately with cubed bread for dipping, stirring occasionally to keep smooth.
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