Prep
15 min
15 min
Cook
20 min
20 min
Total
35 min
35 min
Yield
4 servings
4 servings
Category
Dinner
Dinner
Cuisine
Swiss
Swiss
Cheese fondue is one of the best-known Alpine sharing dishes, with melted cheese kept warm at the table while everyone dips in pieces of crusty bread. The combination of Gruyère and Emmental gives a smooth texture with plenty of savoury flavour.
Keep the heat gentle once the cheese goes into the pot. Adding it gradually and stirring constantly helps the fondue stay smooth rather than splitting. A little cornflour also helps stabilise the mixture.
Serve with cubes of baguette as the main dipper. Boiled new potatoes, cornichons and pickled onions also work well on the side, making this particularly good for a relaxed chalet-style meal.
Ingredients
- 200g Gruyère, grated
- 200g Emmental, grated
- 1 garlic clove, halved
- 300ml dry white wine
- 1 tbsp cornflour
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1 pinch ground nutmeg
- black pepper, to taste
- 1 large baguette, cut into bite-sized cubes
Method
- Rub the inside of a fondue pot or heavy saucepan with the cut sides of the garlic clove.
- Pour in the white wine and lemon juice and warm gently over a medium-low heat until steaming but not boiling.
- Mix the cornflour with 2 tablespoons of the warm wine from the pan until smooth, then stir the mixture back into the pot.
- Reduce the heat to low. Add the Gruyère and Emmental a handful at a time, stirring continuously and allowing each addition to melt before adding more.
- Stir in the Dijon mustard, ground nutmeg and black pepper. Keep stirring until the fondue is smooth and glossy.
- Transfer to a fondue burner or keep over the lowest possible heat. Serve immediately with the baguette cubes for dipping.
