Classic Swiss Fondue
This classic fondue, featuring handfuls of Swiss cheeses melted in wine and seasoned lightly with garlic and nutmeg, is the blueprint for the rest of the fondues in our Autumn 2014 issue. To keep this fondue warm for serving, either follow the directions on your fondue pot, or return the fondue to the stove over low heat as needed (if you are using a Dutch oven).
Ingredients
- 1 clove garlic halved
- 1 pound 4 cups grated Gruyère
- 1 pound 4 cups grated Emmentaler or raclette
- 2 tablespoons cornstarch
- 1¼ cups dry white wine such as chardonnay or pinot grigio
- Kosher salt
- Freshly ground black pepper
- Grated nutmeg
Instructions
- Rub cut sides of garlic along sides of a large fondue pot or heavy Dutch oven. In a large bowl, toss together cheeses and cornstarch.
- Add wine to pot, and place over medium heat. Once the wine simmers, reduce heat to low and stir in 1 cup cheese mixture until melted, about 1 minute. Repeat with remaining cheese until incorporated. Season with salt, pepper, and nutmeg to taste. Serve with desired accompaniments.