There’s a reason why classic cheese fondue is a signature dish across many countries. It’s incredibly easy to make and absolutely delicious! Our version features alcohol that refreshingly lifts the rich cheesiness of the dish.
Classic cheese fondue
- 200g Emmenthal, grated
- 200g Gruyère, grated
- 45ml (3 tbsp) cake flour
- 1 garlic clove, halved
- 320ml dry white wine
- pinch of ground nutmeg
- 25ml (1 tot) kirsch liqueur
Toss the cheese with the flour.
Rub the interior of a saucepan with the garlic, then place over medium heat and add the wine. Bring to a slow simmer and gradually mix in the cheese mixture. Stir in the nutmeg.
Stir over low heat until the cheese has melted and it is smooth and bubbling. Add the kirsch and continue to stir until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot. Continue to stir frequently.
To drink: The higher alcohol content of dry or off-dry sherry cuts through cheesy richness.