Swiss Cheese Fondue
Photo: James Carrier; Styling: Valerie Aikman-Smith
Cheese fondue is a fun and unique appetizer that’s perfect for bringing friends together. This fondue recipe features Swiss and gruyère cheeses and is served with baguette cubes.
How to Make It
Step 1
1
In a 1 1/2- to 2-quart fondue pan (flame-proof ceramic or porcelain-glazed cast-iron) or heavy-bottom metal pan over medium heat, warm 1 cup wine until bubbles form and slowly rise to surface, about 6 minutes.
Step 2
2
In a bowl, mix Swiss cheese, gruyère cheese, cornstarch, and mustard.
Step 3
3
Add cheese mixture, a handful at a time, to hot wine, stirring until fondue is smoothly melted and beginning to bubble. Add kirsch and sprinkle fondue with nutmeg and pepper.
Step 4
4
Set pan over an ignited alcohol or canned solid-fuel flame (if pan is ceramic, place a heat diffuser between it and heat source). Adjust heat so fondue bubbles very slowly. Check occasionally to be sure fondue is not scorching; if it is too hot, reduce or turn off the heat, then resume heating when mixture begins to cool.
Step 5
5
Spear bread cubes, 1 at a time, with fondue forks or thin skewers (metal or wood) and swirl through fondue (stir across bottom frequently to prevent scorching); lift out and let drip briefly over pan, then eat. If fondue gets too thick for easy dipping, stir in more heated wine, a few tablespoons at a time. After fondue is consumed, scrape the cheese crust from pan to divide and eat; it's considered a special treat.
Ingredients
1 to 1 1/4 cups dry white wine
1/2 pound Swiss (emmenthal) cheese, shredded
1/2 pound gruyère cheese, shredded
4 teaspoons cornstarch
1 teaspoon dry mustard
2 tablespoons kirsch (optional)
Fresh-ground nutmeg and pepper
1 baguette (1/2 lb.), cut into 3/4-inch cubes
Directions
Step 1
1
In a 1 1/2- to 2-quart fondue pan (flame-proof ceramic or porcelain-glazed cast-iron) or heavy-bottom metal pan over medium heat, warm 1 cup wine until bubbles form and slowly rise to surface, about 6 minutes.
Step 2
2
In a bowl, mix Swiss cheese, gruyère cheese, cornstarch, and mustard.
Step 3
3
Add cheese mixture, a handful at a time, to hot wine, stirring until fondue is smoothly melted and beginning to bubble. Add kirsch and sprinkle fondue with nutmeg and pepper.
Step 4
4
Set pan over an ignited alcohol or canned solid-fuel flame (if pan is ceramic, place a heat diffuser between it and heat source). Adjust heat so fondue bubbles very slowly. Check occasionally to be sure fondue is not scorching; if it is too hot, reduce or turn off the heat, then resume heating when mixture begins to cool.
Step 5
5
Spear bread cubes, 1 at a time, with fondue forks or thin skewers (metal or wood) and swirl through fondue (stir across bottom frequently to prevent scorching); lift out and let drip briefly over pan, then eat. If fondue gets too thick for easy dipping, stir in more heated wine, a few tablespoons at a time. After fondue is consumed, scrape the cheese crust from pan to divide and eat; it's considered a special treat.
Search All of Sunset's Recipes
The Latest
Beyond Defensible Space: Here’s How to Protect Your Home with a Safer Garden.
