I got hooked on this Swiss Cheese Fondue Recipe when my aunt, who moved from Switzerland, made it for us. Prior to having a ‘real’ fondue recipe, I thought it was a leftover trend from the 70’s. I couldn’t have been more wrong, it’s perfect for a cold winter meal in front of a roaring fire. It’s a national dish of Switzerland and the original good mood food, perfect after a day of skiing, or for a party!
The easier way to make a Swiss Cheese Fondue is to buy a ready made mix from the store that needs heating up. They will have the right cheese blends, white wine and kirsch already mixed in. However, here in Australia, it’s hard to find some things that are common overseas, so I have to make it from scratch (which is always tastier anyway).
A homemade Swiss Cheese Fondue Recipe can be quite an expensive meal. The cost of the Gruyere and Emmental Cheese can be quite expensive, never mind adding the cost of the wine and the Kirsch liqueur. Kirsch or Kirschwasser translates to cherry water in German, and it’s type of cherry brandy that isn’t sweet like you’d expect a liqueur to be. You can use a mixture of different cheeses from Switzerland but Gruyere and Emmental seem to be most accessible. Fontina Cheese can be added in as well.
A Few Cheese Fondue Quirks
To get the consistency of the Swiss Cheese Fondue right, you need to use the wooden spoon method. When melting the cheese, mix with a wooden spoon with a hole in the middle of it. When you lift the spoon up, the cheese should run thinly covering the hole. Too thin and the hole in the middle of the spoon is exposed. Too thick and the hole is covered and indistinguisheable from the rest of the spoon. If it’s too thick, then add a bit more white wine to get the consistency right.
Some people like to lightly dip their bread cubes into the Kirsch before dipping it into the Swiss Cheese Fondue. If you love the flavor of Kirsch, then you definitely need to try it this way.
My last bit of advice when enjoying this Swiss Cheese Fondue Recipe, don’t lose your bread cube inside the fondue pot. By Swiss tradition, if you are a woman, you would need to kiss your neighbors at the table. If you are a man, you need to buy the table a round of drinks!
This traditional Swiss Cheese Fondue Recipe is a winter favorite in Switzerland and around the world. Melted Emmental, Gruyere cheese with Kirsch liqueur, white wine and a hint of garlic. Bon Appetit! Приятного аппетита!
- 1 clove garlic
- 1½ cups dry white wine
- 750g grated Gruyere and Emmenthal or Fontina Cheese mix
- 1 tablespoon cornstarch
- 2 tablespoons kirsch liqueur
- pinch nutmeg (optional)
- black pepper to taste
- crusty loaf, cut into large cubes
- Cut garlic clove in half. Rub the inside of the fondue pot with the garlic halves. If you like garlic, leave it inside the pot to cook with your cheese (definitely recommended).
- Add the white wine and cornstarch and heat until smooth and hot, but not boiling.
- Slowly add the Swiss cheeses while continually stirring until melted and smooth. If cheese mixture is too thick, add an extra ¼ cup of white wine or until you are happy with the consistency. Season with nutmeg and black pepper. Add the Kirsch.
- Remove the fondue pot from the stove, and place over a fondue burner and serve immediately with the crusty bread.