🇨🇭 Switzerland recipe
Fondue
The quintessential Swiss communal meal, fondue has been warming Alpine families since the 18th century. A carefully balanced blend of Gruyere and Vacherin Fribourgeois cheeses is melted with dry white wine, a splash of kirsch, and a hint of garlic in a traditional ceramic caquelon. The pot is kept bubbling at the table as guests dip crusty bread cubes on long forks, making each bite a ritual of shared pleasure.
Prep15 mins
Cook15 mins
Serves4
Difficultyeasy
Ingredients
- 400g Gruyere cheese, coarsely grated
- 400g Vacherin Fribourgeois cheese, coarsely grated
- 300ml dry white wine (Fendant or Chasselas)
- 1 tablespoon cornstarch
- 2 tablespoons kirsch (cherry brandy)
- 1 clove garlic, halved
- 1 teaspoon lemon juice
- Pinch of freshly grated nutmeg
- Pinch of white pepper
- 1 large crusty bread loaf (pain de campagne), cut into 2cm cubes with some crust on each piece
- Cornichons, pickled onions, and boiled baby potatoes for serving
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 480
- Protein
- 24 g
- Carbs
- 12 g
- Fat
- 32 g
