Swiss Cheese Fondue Blend (Printable Version)

Rich melting cheese blend with white wine and spices served warm alongside bread and vegetables.

# Ingredient List:

→ Cheeses

01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated

→ Liquids

03 - 1 cup dry white wine
04 - 1 tablespoon kirsch (cherry brandy), optional

→ Starch & Seasonings

05 - 1 tablespoon cornstarch
06 - 1 garlic clove, halved
07 - 1/4 teaspoon freshly grated nutmeg
08 - 1/4 teaspoon ground white pepper

→ For Dipping

09 - 1 baguette or rustic country bread, cut into bite-sized cubes
10 - 1 cup blanched broccoli florets
11 - 1 cup blanched cauliflower florets
12 - 1 cup cherry tomatoes
13 - 1 cup blanched baby carrots

# Directions:

01 - Rub the inside of a heavy fondue pot with the cut sides of the garlic clove and discard the garlic.
02 - Pour the white wine into the pot and heat gently over medium-low until just simmering.
03 - In a small bowl, toss grated Gruyère and Emmental cheeses with cornstarch until evenly coated.
04 - Gradually add the cheese mixture to the hot wine, stirring constantly in a figure-eight motion until melted and smooth.
05 - Stir in kirsch, nutmeg, and white pepper. Keep warm over low heat; avoid boiling.
06 - Place the pot over a tabletop burner and serve immediately with bread cubes and vegetables for dipping using fondue forks.

# Expert Advice:

01 -
  • It transforms a simple ingredient list into theater—everyone gets to cook their own bites, which somehow makes even ordinary bread taste better.
  • Once the pot is ready, you're done working and can actually enjoy the people around your table instead of disappearing into the kitchen.
02 -
  • The starch-coating step isn't decoration—it's the essential trick that keeps cheese from seizing into a greasy clump. Skip it and you'll understand regret in real time.
  • Fondue breaks when it gets too hot; if yours starts looking separated and sad, whisking in a splash of warm wine and lowering the heat usually saves it, but prevention through low, gentle heat is far easier than rescue.
03 -
  • Let your bread sit out for a day—stale bread grips the fork and doesn't slide off into the pot like soft, fresh bread inevitably does.
  • Blanch your vegetables just until tender so they don't cool down the fondue or break apart from the fork when coated in cheese.
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