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Fondue Recipe
Ash Tyrrell

Fondue Recipe

I recently tried making fondue at home, and I have to say, it was an absolute delight. The creamy, melted cheese with a hint of wine was everything I hoped for. I loved gathering friends around the fondue pot and dipping cubes of bread into the warm, savory goodness.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 200 g Gruyère cheese grated – I always grate it fresh; pre-grated cheese doesn’t melt as smoothly.
  • 200 g Emmental cheese grated – adds a nutty, creamy flavor that balances the Gruyère.
  • 1 clove garlic halved – rub the fondue pot with it for subtle aromatic flavor.
  • 300 ml dry white wine – the acidity helps the cheese melt evenly and adds depth.
  • 1 tsp cornstarch – ensures a silky lump-free texture.
  • 1 tbsp kirsch cherry brandy – optional, but gives a traditional Swiss touch.
  • Freshly ground black pepper – to taste.
  • Freshly grated nutmeg – a pinch adds warm aromatic flavor.
  • Cubed crusty bread – for dipping. I like using a baguette for its sturdy texture.

Method
 

  1. I start by rubbing the inside of the fondue pot with the cut garlic. This infuses a subtle flavor that really enhances the melted cheese. No need to chop the garlic—just a gentle rub will do.
  2. Next, I gradually add the grated cheeses to the pot along with white wine. I stir slowly over low heat, allowing the cheese to melt evenly without burning. Cornstarch mixed with a splash of wine helps keep the mixture smooth.
  3. Once the cheese is melted, I stir in kirsch if I’m using it, then season with pepper and nutmeg. The aroma alone is irresistible. This step ensures the fondue has a classic, rich Swiss taste.
  4. I place the pot over a small heat source at the table so the cheese stays warm. Cubes of crusty bread are perfect for dipping, but I also like vegetables like broccoli or cherry tomatoes. Sharing this warm dish makes the experience extra cozy.

Notes

  • I always grate the cheese myself; pre-grated cheese can be waxy and clump.
  • I mix cornstarch with a little wine before adding it to avoid lumps.
  • I never boil the cheese; gentle heat gives the best texture.
  • I make sure bread cubes are slightly stale or toasted for easier dipping.