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Fondue
Switzerland
Fondue was declared Switzerland's national dish in 1930 by the Swiss Cheese Union as a promotion campaign.
A pot of melted Gruyère and Emmental with white wine and kirsch, kept warm at the table for dipping cubes of crusty bread.
Prep
15 mins
Cook
20 mins
Difficulty
Easy
Calories
430 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400gGruyère, grated
200gEmmental, grated
300mldry white wine
1 clovegarlic
1 tbspkirsch
2 tspcornflour
crusty breadcut into cubes
nutmegto grate
Method
1
Rub fondue pot with garlic. Heat wine until just simmering.
2
Add cheese in handfuls, stirring in figures of eight.
3
Mix kirsch with cornflour. Stir into cheese. Cook until smooth.
4
Season with nutmeg. Transfer to table over a flame.
5
Dip bread cubes, stirring constantly.
Chef's Tip
Stir in figures of eight rather than circles — this prevents the cheese from separating.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.