Ingredients
Scale
- 8 ounces Gruyere cheese, shredded
- 8 ounces Emmental cheese, shredded
- 1 clove garlic, halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup kirsch (cherry brandy)
- Freshly ground black pepper to taste
- 1 loaf crusty bread, cubed
- Fresh vegetables for dipping
Instructions
- Rub the inside of a fondue pot with garlic clove.
- In the pot, heat the wine and lemon juice until simmering.
- Gradually stir in the grated cheeses until melted and smooth.
- Mix cornstarch with kirsch and add it to the cheese mixture, stirring until thickened.
- Season with black pepper to taste.
- Serve with cubed bread and fresh vegetables for dipping.
Notes
- For a smoother fondue, make sure the cheese is finely shredded.
- Serve with a variety of dippers for guests to enjoy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Swiss
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg