Classic Swiss Fondue The garlicky pesto is a perfect match for sweet, silky scallops. See the Classic Swiss Fondue Recipe. Christopher Hirsheimer
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This fabled dish is said to have been invented in the Swiss canton of Zurich during a 16th-century siege, when meals had to be improvised from available ingredients.

Classic Swiss Fondue Classic Swiss Fondue
There's just something about melting cheese that turns it from good to sublime.
Yield: serves 4

Ingredients

  • 1 loaf country bread
  • 1 clove garlic, peeled
  • 1 14 cups dry white wine (preferably Swiss fendant)
  • 1 lb. (about 3 cups) gruyere cheese, chopped
  • Pinch of nutmeg
  • 1 tbsp. cornstarch
  • 2 tbsp. kirsch
  • Salt and freshly ground pepper

Instructions

  1. Tear country bread into bite-size pieces. Set aside.
  2. Rub interior of a medium stainless-steel pot with garlic clove, then discard garlic. Add white wine and bring to a simmer over medium heat. Add gruyere cheese and nutmeg. Cook, stirring with a wooden spoon, until cheese melts (cheese and wine will not yet be blended).
  3. Combine cornstarch with kirsch in a small bowl. Mix thoroughly and stir into cheese mixture. Continue to stir and simmer until cheese mixture becomes smooth, about 5 minutes, then season with salt and freshly ground black pepper, adding up to ¼ cup more wine if fondue is too thick.
  4. To serve, transfer to a fondue pot or chafing dish set over a flame. To eat, spear bread pieces with fondue forks and dip in cheese, continuing to stir with forks as you dip.

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