Swiss Cheese Fondue
📜 Collection: Patsy Collection | ✍️ Attribution: Barb | 📂 Category: Appetizers A classic Swiss cheese fondue infused with dry white wine, Kirsch, and subtle warming spices. Perfect for entertaining, this smooth and bubbly dip is traditionally served piping hot right at the table.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 4 servings |
🔪 Key Equipment
- Fondue pot
- Cheese grater
- Small bowl
- Wooden spoon
Ingredients
Fondue Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 clove | Garlic | peeled |
| 3 tbsp | Kirsch | None |
| 2 cups | Dry White Wine | None |
| 3 tbsp | Cornstarch | None |
| 1 lb | Swiss Cheese | grated |
| 1/4 tsp | Baking Soda | None |
| Pinch | White Pepper | to taste |
| Pinch | Paprika | to taste |
| Pinch | Nutmeg | to taste |
Instructions
Preparation & Cooking
- Rub the inside of a fondue pot thoroughly with the cut side of the 1/2 clove garlic.
- In a small bowl, mix the 3 tbsp cornstarch and 3 tbsp Kirsch together until smooth; set aside.
- Pour the 2 cups dry white wine into the pot and heat over high heat until tiny bubbles begin to rise to the surface.
- Add the 1 lb Swiss cheese in three separate additions (1/3 at a time), stirring constantly until completely melted and incorporated.
- When the cheese mixture starts to gentle bubble, pour in the reserved cornstarch and Kirsch mixture. Watch it closely and stir constantly.
- Reduce the heat to medium. Stir in the 1/4 tsp baking soda, white pepper, paprika, and nutmeg. Continue stirring until the fondue is creamy, smooth, and fully combined; it is ready to serve immediately.
💡 Make-Ahead & Storage: Cheese can be grated ahead of time and stored in an airtight container in the refrigerator. Serve immediately once cooked, keeping warm over a fondue burner.
Original Recipe Scan
