Swiss Cheese Fondue (Switzerland)
Swiss Cheese Fondue

Melted bubbling cheese served in a communal pot. Usually had by dipping bread with long fondue forks. It is the national dish of Switzerland


  • 1/4 cups dry white wine
  • 500 gms Swiss Emmentalcheese, shredded
  • 1/2 pound swiss (emmenthal) cheese, shredded
  • 500 gms Swiss Gruyere cheese, shredded
  • 4 tsp corn-starch
  • 1 tsp dry mustard
  • 2 tbsp kirsch (optional)
  • fresh-ground nutmeg and pepper
  • 1 baguette (1/2 lb.), cut into 3/4 inch cubes


1. Heat a fondue pan (i.e. flame-proof ceramic, porcelain-glazed or cast-iron pan) or heavy-bottom metal pan. Warm for about 6 minutes, 1 cup wine until bubbles form and slowly rise to surface. In a bowl, mixtogether Emmental cheese, Gruyere cheese, corn-starch, and mustard.

2. Add cheese mixture, a handful at a time, to hot wine, stirring until fondue is smoothly melted and beginning to bubble. Add kirsch and sprinkle fondue with nutmeg and pepper.

3. Spear bread cubes, one at a time, with fondue forks or thin skewers (metal or wood) and swirl through fondue (stir across bottom frequently to prevent scorching); lift out and let drip briefly over pan, before savouring.

4. If fondue gets too thick for easy dipping, stir in more heated wine, a few tablespoons at a time.

5. After fondue is consumed, scrape the cheese crust from the pan. This scraped cheese is considered to be a Swiss delicacy.
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