This is a classic dish of Swiss heritage consisting of different cheeses depending on the region (but almost always including Gruyère and Emmenthal). Eating fondue is something of an event, accompanied by its rituals. Anyone losing his cube of bread in the bubbling pot, for example, is expected to buy a bottle of wine or a round of kirsch. Women are normally exempt from this obligation, but must instead forfeit a kiss per each lost cube.
|1||baguette, cut into bite-size pieces||280 g|
|300 g||Gruyère cheese, grated|
|150 g||Emmenthal cheese, grated|
|150 g||Appenzeller cheese, grated|
|4 tsp||cornstarch||10 g|
|1 pinch||nutmeg, grated|
|1 cup||white wine||250 mL|
|ground pepper to taste [optional]|
|3 tbsp||Kirsch [optional]||45 mL|
Before you start
A fondue pot and a burner are needed for this recipe. In case a burner is not available, serve the fondue in a thick-bottom pot placed on a table-mat. Put the pot back on the stovetop occasionally to keep the fondue hot.
Each guest should have a dipping fork (colour-coded if possible) and a small plate or bowl for the bread.
- Cut the baguette into bite-size cubes, then put the cubes in a basket.
- Before heating, rub the fondue pot with one garlic clove, then mince all the garlic and add it to the pot. Add the grated cheeses, cornstarch, grated nutmeg, and pepper, then combine using a wooden spoon. Pour in the white wine.
- Melt the mixture on the stovetop over medium heat, with frequent stirring. As soon as it just starts to bubble, pour in the kirsch (optional). Do not let it boil. Mix well, then transfer the fondue pot to the top of the burner in the centre of the table, and keep it simmering throughout the meal.
- To serve, each guest spears one piece of bread with a dipping fork, immerses it briefly in the fondue then savours it.
If the fondue becomes too thick, you may add some additional kirsch or wine.
Nutrition Facts Table
per 1 Serving (220g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||2||servings|
|Milk and Alternatives :||4 ½||servings|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Source of :
- Copper, Fibre, Iron, Pantothenic Acid, Potassium, Vitamin B6, Vitamin E, Vitamin K
- Good source of :
- Manganese, Vitamin D
- Excellent source of :
- Calcium, Folacin, Magnesium, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Zinc
- Free :
- Added Sugar
- Diet-related health claims :
|Meat and Alternatives||5 ½|