Swiss Cheese Fondue

Ingredients

• •1 clove garlic, halved
• •300 ml dry white wine (e.g. Chasselas or Sauvignon Blanc)
• •225 g Gruyère, coarsely grated
• •225 g Emmental, coarsely grated
• •2 tsp cornstarch (cornflour)
• •2 tbsp kirsch (cherry brandy)
• •1 pinch freshly grated nutmeg
• •1 pinch white pepper
• •1 loaf (about 400 g) crusty bread, cut into 2 cm cubes for serving

Directions

1. 1Rub the inside of a caquelon (or heavy saucepan) all over with the cut sides of the garlic clove, then discard the garlic.
2. 2Pour the white wine into the caquelon and set over medium heat. Bring just to a gentle simmer — do not boil hard.
3. 3In a small bowl, toss the grated Gruyère and Emmental with the cornstarch until evenly coated; this starch will later stabilise the emulsion and prevent the cheese from clumping or splitting.
4. 4Add the cheese mixture to the simmering wine in three additions, stirring constantly in a slow figure-eight motion with a wooden spoon after each addition, letting each batch melt fully before adding the next. The acid in the wine keeps the proteins from seizing together, while the cornstarch thickens the liquid phase and holds the fat and protein in a stable, smooth emulsion.
5. 5Once all the cheese is melted and the fondue is smooth, stir in the kirsch, nutmeg and white pepper. Continue stirring over low heat for 2 minutes until glossy and creamy.
6. 6Transfer the caquelon to a fondue burner set to low to keep the fondue warm and fluid at the table. Serve immediately with bread cubes for dipping.
7. 7To store leftovers, let the fondue cool completely, transfer to an airtight container, and refrigerate for up to 3 days; reheat gently in a saucepan over low heat, stirring in a splash of white wine to restore its smooth consistency.

💡 Keep the heat at the table on the lowest setting — a fondue that overheats will turn grainy and oily, while one that cools too much will seize into a solid mass.

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