Traditional Käsefondue

A smooth cheese cream that coats the bread, with the sharp scent of garlic and reduced white wine. The texture is silky, lump-free, and stretches into long, supple strands.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1171
• Protein: 64 g
• Carbs: 68 g
• Fat: 64 g

Ingredients

• 400 g Gruyère cheese ( grated )
• 400 g Emmental cheese ( grated )
• 300 ml Dry white wine ( good quality )
• 1 piece Garlic ( halved )
• 1 tbsp Corn starch ( for binding )
• 500 g Country bread ( cubed )
• 1 pinch Nutmeg ( grated )
• 1 pinch Black pepper ground
• 100 g Sweet and sour gherkin optional ( for serving )
• 20 ml Kirsch

Instructions

1. Pot and bread preparation

   Cut the country bread into 3 cm cubes. Vigorously rub the inside of the pot with the halved garlic clove until it is worn down.

2. Grating the cheese

   Coarsely grate the gruyère and emmental. Mix both cheeses in a bowl for an even distribution.

3. Melting the cheese

   Pour the white wine into the pot. Bring to a simmer. Add the cheese gradually, stirring constantly with a wooden spoon in a figure-eight motion. The mixture should melt slowly without boiling.

4. Binding and seasoning

   Dissolve the cornstarch in a small amount of white wine (or kirsch if available) and stir it into the mix. Add nutmeg and pepper. The sauce should coat the spoon thickly and appear glossy.

Chef's tips

• Never let the cheese boil, it might separate and become rubbery.
• If the fondue is too thick, add a splash of hot white wine.
• Always stir in a figure-eight motion to properly emulsify the fat and the wine.

Storage

Fondue does not store well. It must be consumed immediately while hot and fluid.