Classic Swiss Fondue has a combination of two great melting cheeses, white wine and a little nutmeg to be warmed up and served with dippers.
Fondue is one of those amazing creations that is a big win for cheese lovers! There isn’t much better than a pot of warmed, melted cheese that is ready for dunkers like bread chunks, fruit, little potatoes and sausages. This recipe is a must-make for a fun evening where you’re hanging out with friends.
This delicious recipe come from a new book by Hillary Munro: Alpenglow- Outdoor Celebrations for Every Season. From the book: Alpenglow is the magic hour when the sky turns shades of pink and orange not found on a color wheel, an experience that happens often in the mountains, regardless of the season, that fills your soul with a moment of joy.
From Amazon: Alpenglow is filled with creative parties and fun country activities throughout the four seasons. The stories and scenes are set in the high mountain valley of Jackson Hole, Wyoming―but the gatherings and parties could take place anywhere. Hillary Munro knows how to turn routine activities and yearly rituals into unique events, with delicious meals and take-home favors prepared with foods she grows and preserves and materials she forages in the woods.
It’s a beautiful book with some delicious, unique recipes to try!
Ingredients Needed:
- garlic
- dry white wine
- Gruyere cheese
- Emmentaler cheese
- cornstarch
- freshly squeezed lemon juice
- nutmeg
How to make Classic Swiss Fondue:
The complete, printable recipe is at the end of this post.
- Rub the inside of a fondue pot, small crock or cast iron skillet with the garlic clove.
- Warm the wine in the pot. Add the cheeses, cornstarch and lemon juice. Cook over medium-heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
- Reduce heat to low. Add nutmeg and cook, stirring gently, for another 3 minutes. Serve with bread, salami, pears and apples.
Recipe Tip
Emmentaler cheese can sometimes be difficult to find. Gouda cheese or Fontina cheese may be substituted for the Emmentaler, if desired.
What I Love About This Recipe:
- It’s addicting!
- Fondue is such a perfect appetizer to serve on a chilly night around a fire.
- There are a lot of options for things to dunk in a cheesy fondue!
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Rub the inside of a fondue pot, small crock or cast iron skillet with the garlic clove.
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Warm the wine in the pot. Add the cheeses, cornstarch and lemon juice. Cook over medium-heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes.
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Reduce heat to low. Add nutmeg and cook, stirring gently, for another 3 minutes. Serve with bread, salami, pears and apples.
- Gouda cheese or Fontina cheese may be substituted for the Emmentaler, if desired.
Serving: 1serving, Calories: 749kcal, Carbohydrates: 5g, Protein: 49g, Fat: 54g, Saturated Fat: 32g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Cholesterol: 177mg, Sodium: 918mg, Potassium: 179mg, Fiber: 0.04g, Sugar: 1g, Vitamin A: 1546IU, Vitamin C: 1mg, Calcium: 1657mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.