Classic Cheese Fondue

Have a fondue party beginning with this great classic cheese fondue recipe. Select Swiss Gruyere cheese for the best fondue. Gruyere is a semi firm pale cheese stippled with small holes or air pockets. Real Gruyere is controlled and only comes from the Gruyere region of Switzerland.
When we visited Switzerland we ate cheese fondue every day. I brought cheese back and invited friends over for the “real thing”. Follow the tips for making fondue and enjoy! Remember if you lose your food into the fondue pot it will be your turn next to have the next fondue party

Serves 6-10

Ingredients:

  • ½ pound Gruyere cheese, shredded
  • ½ Emmenthaler cheese, shredded
  • 2 tablespoons flour
  • 1 ½ cup dry white wine
  • 1 tablespoon lemon juice
  • 1 garlic clove, peeled and sliced
  • Salt and freshly ground black pepper
  • 2 tablespoons kirsch

    Instructions:

    Toss together the cheese and flour until all traces of flour disappears. Pour wine and lemon juice into fondue pot. Add garlic clove. Heat until air bubbles begin to form on medium low heat. Add cheese, a handful at a time, stirring constantly with a fork until smooth. Add salt and pepper to taste. Discard garlic. Stir in kirsch.

    Spear food on fondue forks and dunk in the cheese sauce with a stirring motion.
    Serve with bread, apples, and little new red potatoes

    My good friend Conrad is from Switzerland so he provided "real tips" from the Swiss! Thanks Conrad

    Conrad's Tips

  • In general, use 200 grams of cheese per person (7 ounces, .45 pounds)
  • We generally omit the Emmenthaler and use all Gruyere
  • We don't stir in the Kirsch; we drink it after the meal "for good digestion"
  • If you lose your bread, kiss the person to your right
  • While preparing the fondue, stir constantly in a figure 8

    The most important step is getting the right consistency, i.e. not too thick, and not watery where the cheese sort of separates. To do that, we don't generally put in flour upfront. Instead, we just melt the cheese, then add corn starch dissolved in white wine. Add a bit of that mix, stir to see what it does to the consistency, add more if needed. That way, you always end up with exactly the right consistency.

    We also usually serve small boiled potatoes with fondue, and often also cornichons.

    And the best wine to make Fondue with, and drink with Fondue, would be Swiss Fendant

    Terri’s Tips:

  • The flour is added to keep the cheese in suspension, avoiding separation. Don’t omit the flour
  • Lemon juice and wine increases acidity and will break up cheese
  • Stir cheese in zig zag motion to help break it up
  • Kirsch is cherry Brandy and will add a little tartness; taste it before using, some don’t like it
  • Dip food, twirl and drip
  • No double dipping
  • Don’t touch the metal part of the fork, it is hot

    Make it your own:
    There are so many recipes for fondue but a few suggestion include using smoked cheddar cheese and beer to replace the Swiss and wine, or use two types of Swiss for a contast of flavors
    And I would be in big trouble if I didn't mention chocolate fondue