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Cheese Fondue 

Cheese Fondue 
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Home Food & Drinks Recipes Cooking Swiss Cheese Fondue

Swiss Cheese Fondue

Cheese

Cheese fondue is not a dish for single households – the dish is made for sharing and it needs a convivial crowd. This recipe from the Fondue Academy in Gruyère, Switzerland, is the real deal, made with the proper local cheeses. It makes just the right amount for four people.

Swiss Cheese Fondue

Ingredients (4 servings)
400 g Gruyère AOP cheese, grated
400 g Vacherin fribourgeois AOP cheese, grated
240 ml dry white wine
16 g corn flour
1 garlic clove
bread cubes and boiled baby potatoes, to serve

Ingredients (4 servings)

Preparation

  • Rub the inside of the fondue dish (called a caquelon) with the clove of garlic (this step is optional, according to taste).
  • Gently heat the white wine in the caquelon.
  • Add the two types of cheese and the cornflour and mix to combine.
  • Put the caquelon over medium heat and mix, stirring constantly, until the cheeses have melted. Don't let it overheat.
  • Enjoy with bread or potatoes in a nice round.
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