This classic dish goes perfectly with dip-friendly accompaniments like baguette, pickles, or salami.
Fondue suisse (French)
Schweizer Fondue (German)
Fonduta svizzera (Italian)
[Switzerland is a trilingual country.]
Serves 4
1 pound (455 g) Griuère shredded cheese
1/2 pound (225 g) each shredded Emmetaler and Maxx Extra
2 Tbs. (30 g) cornstarch
1/2 cup (120 ml) while wine
organic garlic clove
1 Tbs. (15 ml) organic lemon juice
1 tsp. (5 g) nutmeg
une eins uno
1. In a bowl, toss Gruyère, Emmentaler, and Maxx Extra with cornstarch to coat the cheeses.
deux zwei due
2. Cut the garlic clove in half.
trois drei tre
3. Rub the inside of the fondue pot with it.
quatre vier quattro
4. Then add the wine and lemon juice and bring to a simmer over low heat.
cinq fünf cinque
5. Add the cheese mixture all at once.
six sechs sei
6. Using a wooden spoon, stir over low heat just until the cheese is melted and smooth, about 5-10 minutes.
sept sieben sette
7. Add the nutmeg.
huit achat otto
8. Set over low flame to keep fondue melted during serving.
🍷🍺
Try some of the other types of fondue. Search "fondue".
