Swiss Fondue

© Katherine Stetson

The best way to warm up on a cold day!

Serves four:

  • 1 clove garlic, peeled
  • 8 ounces Gruyere cheese, grated
  • 8 ounces Emmantal cheese, grated
  • 2 tablespoons unbleached all-purpose flour
  • 1 3/4 cup dry white wine
  • 1 tablespoon kirsch or cognac
  • 4-6 cups cubed firm bread, such as French Baguettes

Side Dish Suggestions:

  • Two types of olives, pitted
  • Two types of pickles, one sweet, one sour
  • Marinated or sautéed mushrooms
  • Cherry tomatoes
  • Smoked sausage links, grilled and sliced

Have the table prepared with the fondue stand, cubed bread and side dishes.

Toss flour with the cheeses and set aside.  Rub the inside of the fondue pot with the garlic clove.  Add the wine to the pot and bring to a gentle simmer on top of the stove.  Add cheese by small handfuls and stir each handful until completely melted.  Stir in the kirsch or cognac.  Move pot to fondue stand and adjust heat to a medium level, stirring occasionally.

Copyright © Katherine Stetson, all rights reserved.