Swiss Fondue With 4 Cheeses - An Authentic Recipe

Name: Swiss Fondue With 4 Cheeses - An Authentic Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 long skinny French baguettes, Cut in 1 inch cubes with every cube having a piece of crust on it (French bread); 2/3 lb gruyere cheese; 2/3 lb emmenthaler cheese; 1/2 lb jarlsberg cheese; 1/4 lb Appenzeller cheese; 1 cup dry white wine (I use Sauvignon Blanc or Pinot Grigio); 4 garlic cloves, peeled; 1 1/2 tablespoons kirschwasser (clear Cherry Brandy); 1 teaspoon cornstarch; 1/4 teaspoon nutmeg

Servings: persons

1
Cut off all rinds from each cheese.
2
Cut all of the cheeses into cubes.
3
Place cubes in a medium pot (preferably ceramic like Le Creuset) and put on the stovetop just below medium heat.
4
Pour the white wine over the cheese in the pot.
5
Crush the 4 cloves of garlic into the pot.
6
Stir the pot, turning up the heat SLIGHTLY if necessary to melt. Remember that the cheese takes a while to melt, and if you turn up the heat too high in a fit of impatience then you will scorch the bottom of the cheese and have black chunks floating around in it -- so be patient and keep stirring and folding so it does not burn the bottom!
7
Fold the cheese as it progressively melts so that the cubes on top can contact the heated bottom.
8
Once the cheese has fully melted, assess the consistency to determine whether to raise the heat. If the cheese has fully melted, but is VERY thick and hard to stir, turn up the heat a bit (constantly stirring and folding) to melt it further. It should be creamy but not stiff.
9
Meanwhile, in a small bowl, mix the Kirschwasser and the cornstarch together until smooth.
10
When the cheese has reached the fully melted ideal, and it is easy to stir, add the Kirschwasser and cornstarch mixture and mix it in well. The cornstarch thickens the cheese and helps it all to coagulate so you don't have the cheese oils sitting in pools on top of the cheese.
11
Stir in the nutmeg.
12
The fondue should be well blended, creamy, and thick but not stiff. Test by dipping a cube of bread -- If the cheese does not stick or soak into the bread then you may need to turn the heat up, being careful not to burn the bottom.
13
On the otherhand, if it is too thin, be careful not to add too much cornstarch or else you will get stuck with a stiff fondue that is hard to dip into. Try lowering the heat or adding slightly more cornstarch (mixed with Kirschwasser or water first).
14
When the ideal consistency is reached, place the pot over the flame on the tabletop and serve.
15
Bon appetit!

1103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 long skinny French baguettes, Cut in 1 inch cubes with every cube having a piece of crust on it (French bread), 2/3 lb gruyere cheese, 2/3 lb emmenthaler cheese, 1/2 lb jarlsberg cheese, and more.

Yes, Swiss Fondue With 4 Cheeses - An Authentic Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!