Classic Swiss Cheese Fondue Delight
Experience the rich flavors of Switzerland with this Classic Swiss Cheese Fondue Delight. Combining a blend of authentic Swiss cheeses like Gruyère, Emmental, and Appenzeller, this fondue recipe captures the essence of old-world techniques and traditions. Perfect for gatherings, this creamy, gooey delight is served with crusty bread cubes, making it an ideal centerpiece for any gathering. Let the rich aroma entice your guests while they dip into the warm, melted cheese, creating unforgettable memories around the table.
N/A
Servings
150
Calories
11
Ingredients
Ingredients
Gruyere cheese
1.5 cups (shredded (6 ounces, 180 g))
Emmenthaler cheese
1.5 cups (shredded (6 ounces, 180 g))
Appenzeller cheese
0.5 cup (shredded (2 ounces, 60 g))
All-purpose flour
2-3 tablespoons
Garlic
1 clove (halved)
Dry white wine
1 cup
Fresh lemon juice
1 teaspoon
Kirsch (optional)
1 dash
Fresh ground pepper
to taste
Nutmeg
1 pinch
Crusty bread
as desired (cut into large cubes)
Instructions
1
Choose a medium-sized steel or cast iron pot (2 quart) with an enameled interior for optimal results.
2
In a medium bowl, combine Gruyère, Emmental, and Appenzeller cheeses, tossing them together with the all-purpose flour until well-coated.
3
Rub the inside of the fondue pot with the halved garlic clove to impart flavor.
4
Pour in the dry white wine and heat over medium heat, stirring regularly until it reaches a temperature just before boiling.
5
Stir in the fresh lemon juice and kirsch, if using, ensuring everything blends well.
6
Gradually add the cheese mixture in handfuls, stirring continuously until each portion melts completely and forms a smooth, creamy consistency before adding more.
7
Season the mixture with fresh ground pepper and a pinch of nutmeg to taste.
8
Once the fondue reaches a bubbling state, remove it from direct heat and place it over a gentle alcohol burner on the table.
9
Adjust the burner to maintain a gentle simmer, and serve immediately with generous cubes of crusty bread for dipping.
Nutrition Information
10.6g
Fat
7.5g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Swiss Cheese Fondue Delight?
It is a traditional Swiss dish featuring a creamy blend of Gruyère, Emmental, and Appenzeller cheeses melted with white wine and seasonings.
Which specific cheeses are required for this recipe?
This recipe uses a blend of Gruyère, Emmenthaler (Emmental), and Appenzeller cheeses.
How much Gruyère cheese should I use?
You will need 1.5 cups of shredded Gruyère cheese, which is approximately 6 ounces or 180 grams.
What is the correct amount of Emmenthaler cheese?
The recipe calls for 1.5 cups of shredded Emmenthaler cheese, weighing about 6 ounces or 180 grams.
How much Appenzeller cheese is needed?
You should use 0.5 cup of shredded Appenzeller cheese, which is roughly 2 ounces or 60 grams.
Why is all-purpose flour added to the cheese?
The shredded cheeses are tossed with 2-3 tablespoons of flour to help thicken the fondue and ensure a smooth, stable consistency.
What type of pot is best for making this fondue?
A medium-sized (2 quart) steel or cast iron pot with an enameled interior is recommended for optimal results.
How should I prepare the garlic for the fondue pot?
You should halve one clove of garlic and rub the inside of the fondue pot with it to impart a subtle flavor.
What kind of wine is used in Swiss fondue?
The recipe requires 1 cup of dry white wine.
At what point do I add the cheese to the wine?
Heat the wine over medium heat until it is just before the boiling point, then begin adding the cheese mixture.
Is lemon juice a necessary ingredient?
Yes, 1 teaspoon of fresh lemon juice is added to the wine to help balance the richness of the cheese.
Is Kirsch mandatory for this recipe?
No, the dash of Kirsch is optional and can be used if desired for extra flavor.
How do I ensure the cheese melts smoothly?
Gradually add the cheese mixture in handfuls, stirring continuously until each portion is completely melted before adding more.
What seasonings are used in this fondue?
The mixture is seasoned with fresh ground pepper to taste and a pinch of nutmeg.
What should I do once the fondue reaches a bubbling state?
Once it bubbles, remove it from the direct heat and place it over a gentle alcohol burner on the serving table.
How do I maintain the fondue temperature at the table?
Use an alcohol burner adjusted to maintain a gentle simmer throughout the meal.
What is the recommended item for dipping?
The recipe suggests serving the fondue with generous cubes of crusty bread.
How many calories are in a serving of this fondue?
There are approximately 150 calories per serving.
What is the fat content of this dish?
Each serving contains approximately 10.6g of fat.
How much protein is provided per serving?
This fondue provides 7.5g of protein per serving.
How many carbohydrates are in this recipe?
There are 7.5g of carbohydrates per serving.
How many ingredients are needed in total?
The recipe consists of 11 ingredients, including the optional Kirsch and the bread for dipping.
What tags describe this recipe's style?
Tags include swiss fondue, cheese recipe, traditional swiss dish, fondue night, and comfort food.
How large should the bread cubes be cut?
The crusty bread should be cut into large cubes for easier dipping into the cheese.
Is this fondue suitable for parties?
Yes, it is described as an ideal centerpiece for gatherings and is perfect for creating memories around the table.
What is the texture of the finished fondue?
The finished fondue has a creamy, gooey, and smooth consistency.
Does the recipe use fresh garlic?
Yes, one clove of fresh garlic is halved and used to season the pot.
What is the first step of the instructions?
The first step is to choose a medium-sized steel or cast iron pot with an enameled interior.
Can I use an enameled cast iron pot?
Yes, an enameled cast iron pot is specifically recommended for optimal results.
How often should I stir the wine while heating?
You should stir the wine regularly while heating it over medium heat until it is nearly boiling.