Swiss Fondue Cheese Sauce

Name: Swiss Fondue Cheese Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Swiss
Ingredients: Gruyère, grated — 200 g (2 cups); Emmental, grated — 200 g (2 cups); Dry white wine — 250 ml (1 cup); Garlic clove, halved — 1; Cornstarch — 10 g (1 tbsp); Kirsch (cherry brandy) — 15 ml (1 tbsp); Freshly grated nutmeg — 1 pinch

The Quirky Foodster Team

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10 min

Prep

15 min

Cook

Ingredients

Gruyère, grated — 200 g (2 cups)
Emmental, grated — 200 g (2 cups)
Dry white wine — 250 ml (1 cup)
Garlic clove, halved — 1
Cornstarch — 10 g (1 tbsp)
Kirsch (cherry brandy) — 15 ml (1 tbsp)
Freshly grated nutmeg — 1 pinch

Method

Rub the inside of the fondue pot with the cut garlic clove, then discard.
Toss grated cheeses with cornstarch to coat.
Warm white wine in the pot over medium heat until just simmering.
Add cheese gradually in handfuls, stirring constantly in a figure-eight motion until fully melted and smooth.
Stir in kirsch and nutmeg; transfer to the burner to keep warm and gently bubbling for dipping.

Cultural Background: A molten communal sauce of melted Gruyère and Emmental with white wine and a touch of kirsch, Swiss cheese fondue developed in Alpine cantons as a way to use aged, hardened cheese and stale bread during winter months, becoming a national dish by the mid-20th century.

Tips: • Tossing cheese with cornstarch before adding prevents clumping and helps stabilise the melted texture. • Stir constantly and keep heat gentle — cheese sauce can split or become stringy if overheated.

Variations: • Use half Gruyère and half Vacherin Fribourgeois for a regional Fribourg-style version. • Add a splash of extra kirsch at the table for a more pronounced kick.

Storage: Best made and eaten fresh at the table; does not store or reheat well once cooled and set.

Reheating: Reheat very gently over low heat, stirring constantly and adding a splash of warm wine if it has stiffened. Nutrition (per serving) Approx. 320 kcal, 20 g protein, 24 g fat, 3 g carbohydrate per 100 g serving. FAQs What is fondue traditionally served with? Cubes of crusty bread for dipping, and sometimes boiled potatoes or vegetables. Why did my fondue turn stringy or separate? Overheating or adding cheese too quickly; keep heat low and stir constantly in a steady figure-eight motion.

FAQs: What is fondue traditionally served with? Cubes of crusty bread for dipping, and sometimes boiled potatoes or vegetables. Why did my fondue turn stringy or separate? Overheating or adding cheese too quickly; keep heat low and stir constantly in a steady figure-eight motion.