Traditional Käsefondue
Ingredients
- 400 gGruyère cheese (grated)
- 400 gEmmental cheese (grated)
- 300 mlDry white wine (good quality)
- 1 pcGarlic (halved)
- 1 tbspCorn starch (for binding)
- 500 gCountry bread (cubed)
- 1 pinchNutmeg (grated)
- 1 pinchBlack pepper ground
- 100 gSweet and sour gherkin (for serving)
- 20 mlKirsch
Method
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.
- 1
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
Coarsely grate the gruyère and emmental. Mix both cheeses in a bowl for an even distribution.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Fondue does not store well. It must be consumed immediately while hot and fluid.
