Käsefondue

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Classic Cheese Fondue

Serves about 4

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What you need

Much has already been written (and argued) about the right cheeses to use. We think it's better to try ourselves.

A classic, rather spicy mixture is comprised of ​a third each of Gruyère, Freiburger Vacherin and Appenzeller. If this seems too substantial or even too specific, then you could also use a simpler hard cheese, like Emmentaler, and combine it with a third to a half portion of Appenzeller.

  • 1000 grams of cheese, grated or finely diced
  • 300 ml Læssiger Grüner Veltliner
  • 1 teaspoon cornstarch
  • 1 glass of kirschwasser (cherry)
  • 1 clove garlic
  • 2-3 baguette slices
  • Salt
  • Pepper
  • Nutmeg, grated
  • Fondue set

What to do

  1. Rub the inside of the fondue pot (Swiss "caquelon") thoroughly with the halved garlic clove.
  2. Pour the wine in the caquelon and turn on heat to medium.
  3. As soon as the wine is hot, add in the cheese by hand a little at a time, and stir until it melts. Make sure there is nothing sticking to the bottom of the pot.
  4. Once all the cheese has melted, mix the cornstarch with the kirschwasser (kirsch) and pour this into the cheese, then stir well so that the starch does not form clumps.
  5. Season with salt, pepper and grated nutmeg.
  6. Serve with cubed or crunchy pieces of baguette.
  7. Provide adequate amounts of Læssiger Grüner Veltliner.