Swiss Cheese Fondue with Crusty Bread
A hot cheese dip made with melted Gruyère and Emmental, served with bread or vegetables.
Ingredients
Swiss Gruyère cheese (shredded)
396 g
Emmental cheese (shredded)
396 g
cornstarch
4 tsp
white wine
341 ml
lemon juice
1 tsp
cherry brandy
1 small cup
freshly ground black pepper
to taste
nutmeg
to taste
day-old crusty bread (square)
1
sliced vegetables (such as carrots or zucchini)
to taste
Instructions
1
Prepare the fondue pot
First, rub the inside of the fondue pot with a clove of garlic.
2
Mix the cheeses with cornstarch
Shred 396 g of Swiss Gruyère and 396 g of Emmental cheese, then add them to the pot along with 4 tsp of cornstarch and mix well.
3
Heat and melt
Pour in 341 ml of white wine, 1 tsp of lemon juice, and 1 small cup of cherry brandy. Stir to combine, then heat gently while stirring constantly to prevent the cheese from sticking to the bottom of the pot.
4
Season
Once the cheese has fully melted into a smooth mixture, season with freshly ground black pepper and nutmeg to taste.
5
Serve
Serve immediately alongside a platter of day-old square crusty bread, or dip sliced vegetables such as carrots or zucchini directly into the melted cheese.
