RENCRAFT AT HOME

Swiss Cheese Fondue

What winter season is complete without gathering around a bubbling fondue pot, long forks in hand and swirling crusty bread through oozingly delicious cheese?

Whether you’re reminiscing about Alpine adventures or simply craving that perfect combination of wine, cheese and garlic that makes every wintry night feel like a holiday, a proper Swiss fondue is the ultimate cold-weather comfort food.

Here’s how you can recreate that mountain magic in your own kitchen, and make sure you visit Jonathan at The Cheese Shop in Tunbridge Wells for the perfect Swiss cheeses or local alternatives.

The Cheese Shop
Swiss cheese fondue recipe

Ingredients

  • 3 cloves of garlic
  • 1 tbsp corn starch
  • 30ml Kirsch
  • 200ml dry white wine (Fendant or Chasselas grape)
  • 400g Moitié Moitié grated cheese (mix of Gruyère and Vacherin)
  • Freshly ground pepper
  • Nutmeg
  • Loaf of day old sourdough
Swiss cheese fondue recipe

Method

  1. Cut the bread into cubes (approx. 2cm thick) and place in a large serving basket or bowl.
  2. Peel two garlic cloves and coarsely chop.
  3. Pour the Kirsch and corn starch into a glass and whisk together until evenly diluted.
  4. Generously rub the inside of a large fondue pot (called a caquelon) or saucepan with the remaining clove of garlic.
  5. Warm the wine in the fondue pot or saucepan, making sure you don’t boil the wine. When bubbles begin to form slowly, add the garlic and grated cheese (one handful at a time) to the fondue pot, stirring continuously to melt the cheese.
  6. Add the Kirsch and corn starch mixture and stir until the fondue is melted evenly, about the consistency of heavy cream, then lightly season with pepper.
  7. Light up the burner on your fondue set or keep on a low heat on your hob and place the simmering fondue pot on top.
  8. Make sure you continuously stir the base of the pot to avoid burning.
  9. Using long fondue forks, dip the bread cubes into the gooey goodness.

Swiss cheese fondue recipe

Top Tip

Make sure you scrape the bread along the bottom of the pot for maximum cheesiness!

Or why not go big and add chipolatas, potatoes and gherkins for a truly memorable feast?!

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