How to make Swiss Cheese Fondue

Gruyère cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Cheddar is more affordable and widely available.

dry white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Broth adds flavor without alcohol.

kirsch

🥗Healthier: cherry juice

💰Cheaper: water

Cherry juice maintains the fruity flavor.

Cut the bread into cubes, ensuring they are not too small.

Rub the inside of the kakalon with a halved garlic clove.

Grate the Gruyère and Fontina cheese by hand.

Turn on the stove to medium-high and add 300 milliliters of white wine to the pot.

Stir the cheese in one direction or in a figure eight while it melts.

Adjust the heat to low if the cheese is bubbling too much to prevent burning.

Add 4 teaspoons of potato starch to the melted cheese and stir to combine.

Serve the cheese fondue with the cubed bread for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens