To make traditional fondue you simply need two types of Swiss cheese (Gruyère and Emmenthal) and dry white wine. You can use whatever aged cheese is available, but they should ideally less than a year old. Swiss fondue is served with crusty bread, period. The bread should be dense with a nice crust and each cube you cut should have a bit of crust on it. A splash of Kirsch is added at the end and in some circles you will see diners dipping the bread in a glass of kirsch before dipping into the cheese.
Simply Classic Swiss Cheese Fondue
- 1.5 cups dry white wine (sauvingnon blanc)
- 3 cloves garlic finely minced
- 2 tsp. cornstarch
- 4 cups mix of 2 swiss cheeses, grated Gruyère and Emmenthal (or Vacherin Fribourgeois if you can find it).
- 2 tsp. Kirsch
- 1 loaf crusty white bread, . cut into cubes, ensuring there is enough crust on each piece
- Mix the wine, garlic and cornstarch in a heavy fondue pot or sauce pan if your fondue set comes with a bowl.
- Turn the heat toe medium high and add the grated cheese. Stir often until the cheese is fully melted, about 20minutes. When done the mixture will coat the back of a spoon.
- Add additional wine to thin if the mixture is to thick, then add the kirsch.
- Serve warm, preferably in a fondue pot to keep the heat in.