Dish of Swiss Alpine origin, developed as a way to take advantage of hard cheeses and dry bread in winter, popularized internationally in the mid-20th century thanks to campaigns promoting Swiss cheese.
Mediterranean
Cheese Fondue
Classic Swiss cheese fondue with Gruyère and Emmental, traditional step-by-step recipe.
- Swiss
- Main course
- High protein
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 28 g
- Carbohydrates 18 g
- Fat 36 g
Story behind the dish
Preparation
Cheese Fondue is a Swiss preparation with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of grated Gruyère cheese.
- Have ready: 200 g of grated emmental cheese.
- Have ready: 1 clove of garlic.
- Have ready: 300 ml of dry white wine.
- Have ready: 1 tablespoon cornstarch.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Rub the inside of the caquelon (fondue pot) with the chopped garlic
Rub the inside of the fondue pot with the chopped garlic. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Pour in the white wine and heat over medium heat without boiling...
Pour in the white wine and heat over medium heat without boiling hard. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the cheese little by little
Add the cheese little by little, in handfuls, stirring in a figure eight until completely melted. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dissolve the cornstarch in the kirsch and add it to thicken the fondue
Dissolve the cornstarch in the kirsch and add it to thicken the fondue. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Season with nutmeg and pepper to taste.
Season with nutmeg and pepper to taste. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Keep over very low heat and serve with bread cubes pierced in…
Keep over very low heat and serve with bread cubes pierced on long forks. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Stirring in a figure eight prevents the cheese from sticking to the bottom.
- Grate the cheese finely so that it melts evenly and without lumps.
Variations
- Fondue with added mushrooms
- Fondue moitié-moitié (mitad gruyère, mitad vacherin)
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