Käsefondue (Swiss Cheese Fondue)
In short: Gruyère and Emmental melted into white wine with garlic and a splash of kirsch, kept warm at the table and eaten with cubes of crusty bread. It takes about 40 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 930 kcal
Cheese fondue is the Swiss winter meal that brings everyone to one pot. Grated Gruyère and Emmental melt slowly into white wine and garlic, and each person spears a cube of bread and swirls it through the cheese. It is eaten all over Switzerland from autumn to spring, at ski huts, family dinners and New Year parties. A little cornstarch and lemon juice keep the cheese smooth.
Instructions
- Rub the inside of a fondue pot or a heavy saucepan with the cut garlic, then leave the garlic in the pot.
- Toss the grated cheeses with the cornstarch until every shred is lightly coated.
- Pour in the wine and lemon juice and heat over medium heat until it steams and tiny bubbles form at the edge. Do not let it boil.
- Add the cheese a handful at a time, stirring in a figure-eight pattern and letting each addition melt before adding the next. Keep the heat medium-low throughout.
- When the fondue is smooth and bubbling gently, stir in the kirsch, pepper and nutmeg and cook for 1 minute more.
- Set the pot over a lit burner at the table, with the flame low enough to keep the cheese liquid without scorching it. Spear bread cubes and swirl them through the cheese, stirring the bottom now and then.
- At the end, scrape up the golden crust that forms on the bottom of the pot, known as la religieuse, and share it.
Tips
- Grate the cheese yourself, because pre-shredded cheese is coated with starch that can make a fondue grainy. Choose cheese aged at least 4 months so it melts smoothly.
- For an alcohol-free fondue, swap the wine for unsweetened apple juice and add 2 tsp lemon juice. The acid keeps the cheese smooth. Strict vegetarians should look for cheeses made with microbial rennet.
Questions and answers
What can I do if my cheese fondue separates?
Take it off the heat and whisk in 1 tsp cornstarch mixed with a splash of wine or lemon juice. Return it to low heat and keep stirring until it comes together. Separation usually means the heat was too high or there was too little acid.
Can I reheat leftover fondue?
Yes. Refrigerate it for up to 2 days and reheat gently with a splash of wine, stirring constantly. It also makes a good sauce for boiled potatoes.
What do you serve with cheese fondue?
Cubes of day-old crusty bread are the classic dipper, with boiled small potatoes, cornichons, pickled onions and apple slices as extras. Many Swiss drink dry white wine or hot black tea with it.
How long does it take to make Käsefondue (Swiss Cheese Fondue)?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Käsefondue (Swiss Cheese Fondue)?
About 930 kcal per serving, with 52 g of protein, 55 g of carbohydrates and 49 g of fat. These values are estimates.
Nutrition per serving
| Calories | 930 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 55 g |
| Fat | 49 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
