Classic Cheese Fondue
Switzerland/French Alps
“Though fondue sounds fancy, this recipe is relatively simple and easy to prepare. It always feels like a special treat and, above all, is welcoming and cozy. It’s exactly what our staff enjoys after a day of skiing and the chilly alpine air in Chamonix! Besides being creamy, glorious, and rich in flavor in the best possible kind of way, fondue also makes for an entertaining and different way to enjoy your dinner.”
— Daniel Shenk Moreno - ActivSport Travel Trip Leader (and COO)
Prep time: 10 minutes
Cook time: 15 minutes
Serves 5
Ingredients
1 clove garlic (minced)
1 pound Gruyère cheese
½ pound Emmentaler cheese or other Swiss cheese
1 cup dry white wine
4 teaspoons cornstarch
1 teaspoon fresh lemon juice
1 ½ tablespoons kirsch
Freshly ground pepper
¼ tablespoon ground nutmeg
1 -2 French baguettes
Instructions
Cut your baguette into one inch cubes, with a some crust on each piece (the crust provides structure so the bread doesn’t fall apart.
Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a fondue pot or large heavy saucepan, bring the wine, garlic and lemon juice to a simmer over medium heat.
Reduce heat to medium-low. Slowly add the cheese, while stirring constantly. Adding the cheese in small batches at a time will help prevent lumps from forming.
Once the cheese has been combined, add the kirsch, pepper and nutmeg, stirring gently, until creamy and smooth about 5 minutes.
Serve immediately with bread. Note: adjust the heat as needed as you eat.
