Classic Swiss Fondue
📜 Collection: Patsy Collection | ✍️ Attribution: Unknown | 📂 Category: Appetizers A traditional Swiss-style fondue featuring a blend of dry white wine and natural Swiss cheese. This rich, melted dip is perfect for communal dining and crusty bread dipping.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | None | 4 Servings |
🔪 Key Equipment
- Fondue pot
- Wooden spoon
- Small mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 clove | Garlic | peeled |
| 3 Tbsp | Kirsch | divided |
| 2 Cups | Dry White Wine | room temperature |
| 3 Tbsp | Corn Starch | dissolved in kirsch |
| 1 LB | Natural Swiss Cheese | grated |
| 1/4 tsp | Baking Soda | none |
| to taste | White Pepper | none |
| to taste | Paprika | none |
| to taste | Nutmeg | none |
Instructions
Step 1: Prepare the Pot
- Rub the inside of the fondue pot thoroughly with the 1/2 clove garlic to infuse the vessel with flavor.
Step 2: Create the Base
- In a small bowl, whisk together the 3 Tbsp corn starch and 3 Tbsp kirsch until smooth; set aside.
- Pour the 2 cups dry white wine into the pot and heat over medium heat until small bubbles begin to rise to the surface.
Step 3: Melt and Emulsify
- Gradually add the 1 lb natural swiss cheese to the wine, stirring constantly until melted.
- Once the cheese begins to bubble, stir in the corn starch mixture and continue stirring constantly until the texture is thick, smooth, and glossy.
- Fold in the 1/4 tsp baking soda, white pepper, paprika, and nutmeg until fully incorporated and fragrant.
💡 Make-Ahead & Storage: Fondue is best served immediately; however, leftovers can be refrigerated and reheated gently over low heat with a splash of wine.
Original Recipe Scan
