Swiss Cheese Fondue (Starter)

The story

Cheese fondue emerged from Alpine cheese and bread traditions and was promoted nationally in the twentieth century as a shared Swiss dish. The dish is recognised for swiss cheese fondue (starter). Its success depends on preserving the intended contrast of texture, seasoning and temperature, so the defining ingredient remains clear rather than being buried by garnish or sauce. Served in a communal caquelon, it turns eating into a slow social ritual governed by dipping, stirring and sharing.

Ingredients

• Main
• 200 gram Gruyère200g Gruyère
• 200 gram Emmental200g Emmental
• 100 millilitre white wine100ml white wine
• 1 piece garlic clove1 garlic clove
• 1 portion CornstarchCornstarch
• 1 portion KirschKirsch

Method

1. Method

   Rub pot with garlic. Melt cheese with wine, stir in starch and kirsch. Serve warm with bread.

Nutrition

per serving

Estimated nutrition for Swiss Cheese Fondue (Starter); use as editorial/testing data and refine from exact ingredient weights if needed.