How to Make a Classic Swiss Cheese Fondue| Williams-Sonoma

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.

Rub garlic into the center and sides of the fondue pot, then discard the garlic.

Melt butter in the pot over medium heat.

Add flour to the melted butter to make a roux, stirring to combine.

Slowly add dry white wine to the roux, breaking up any lumps and bringing it to a slight simmer.

Add grated Gruyère and almond flour cheese in small handfuls, stirring until each addition is melted before adding more.

Stir the mixture in a figure-eight motion to incorporate the cheese and wine evenly.

Monitor the heat, reducing it if the mixture simmers too much.

Add Kirsch to the mixture for flavor, along with a pinch of salt, black pepper, nutmeg, and paprika.

Transfer the cheese mixture to a ceramic insert over a metal base to keep warm over a flame.

Serve with fondue forks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens