Cheese fondue for Christmas

Ingredients

• 300 gGruyère, grated
• 200 gEmmentaler, grated
• 300 mldry white wine
• 1garlic clove, halved
• 1 tbspcornflour
• 2 tbspkirsch (or apple juice as an alternative)
• 1 tbsplemon juice
• A pinchnutmeg
• To tastefreshly ground black pepper
• Optional: a pinchpaprika
• 1baguette or sourdough loaf, cut into cubes
• 200 gcooked baby potatoes
• 150 gcooked broccoli and cauliflower florets
• 100 gdried sausage or charcuterie of choice
• To tastecornichons and pickled onions, for garnish

Instructions

1. 1

   Grate the cheese

   Finely grate the Gruyère and Emmentaler, combine them in a bowl and leave them to reach room temperature.

2. 2

   Prepare the pot

   Rub the inside of the fondue pot with the cut sides of the garlic clove.

3. 3

   Warm the wine

   Pour the white wine into the pot and warm it over medium heat until it just begins to simmer. Add the lemon juice.

4. 4

   Melt the cheese

   Add the cheese to the warm wine a little at a time, stirring with a wooden spoon in a figure-eight motion after each addition until melted. Keep the heat moderate so the mixture does not separate.

5. 5

   Thicken the fondue

   Dissolve the cornflour in the kirsch, add it to the pot and stir gently until the fondue is smooth and thickened.

6. 6

   Season the mixture

   Add the nutmeg, black pepper and, if using, paprika. Taste and adjust the seasoning to your preference.

7. 7

   Arrange and serve

   Set the pot over a low flame at the centre of the table to keep the cheese warm without boiling. Arrange the bread, vegetables and cold cuts around it and serve straight away with fondue forks.

8. 8

   Stir occasionally

   Give the fondue an occasional stir as everyone dips, to help keep it silky.

What is Swiss cheese fondue?

Fondue is a Swiss dish of melted cheese served communally in a pot, with pieces of bread and other dippers. This Christmas version combines Gruyère and Emmentaler, with wine and kirsch adding a savoury, gently tangy base.

The two cheeses give the fondue a rounded flavour, while the choice of dippers makes it easy to turn into a relaxed meal for sharing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 31g protein, 43g carbs, 36g fat.

The cheese supplies much of the fat and protein, while the bread and potatoes provide most of the carbohydrate; the sausage adds further fat and protein. For a more balanced plate, serve a generous share of the vegetables alongside the bread and cheese.

Why these cheeses work

Gruyère: its savoury, nutty character gives the fondue depth.

Emmentaler: this milder cheese complements the Gruyère and melts into a smooth blend. Grating both finely helps them melt evenly.

Keep the heat gentle

Wine: warm it only until it just begins to simmer before adding the cheese. A rolling boil can make the mixture split.

Cheese: add it in small portions and stir each one in before adding more. The figure-eight motion helps keep the mixture moving across the base of the pot.

Look for a silky texture

Cornflour and kirsch: mixing them together before adding helps the thickener disperse through the fondue. Stir until the cheese looks smooth and coats the spoon.

Serving heat: keep the burner low once the pot reaches the table. The fondue should stay warm and fluid, not bubble vigorously.

Prepare the dippers

Bread: cut it into bite-sized cubes so each piece is easy to spear and dip. A baguette or sourdough loaf both work.

Potatoes and vegetables: have the baby potatoes and florets cooked before serving, so they are ready to dip. Charcuterie, cornichons and pickled onions bring salty and sharp contrasts.

Make it a relaxed meal

Set out the dippers around the fondue pot before bringing it to the table, and give each person a fondue fork. Keep plates nearby for the dipped pieces.

The menu is rich and filling, so a crisp green salad or extra lightly dressed vegetables make a refreshing side.

Recipe notes & tips

• Grate the cheese finely so it melts more evenly.
• Bring the grated cheese to room temperature before adding it to the wine.
• Add the cheese gradually rather than tipping it all in at once.
• Keep the fondue pot over a low flame once it is on the table.
• Cut the bread and prepare the other dippers before heating the cheese.
• Stir the fondue now and then while serving to keep its texture smooth.

Variations

• Use apple juice: replace the kirsch with apple juice as suggested for an alcohol-free alternative.
• Change the dippers: offer cooked mushrooms or lightly steamed carrots alongside the listed vegetables.
• Add paprika: include the optional pinch for a gentle, warm note.
• Try a different loaf: use sourdough instead of baguette for a tangier dipper.
• Choose another charcuterie: swap the dried sausage for a preferred cured meat.

Common mistakes to avoid

• Boiling the wine: high heat can cause the cheese to separate; stop heating when it just begins to simmer.
• Adding all the cheese at once: it can be harder to incorporate smoothly; add it in small portions.
• Skipping the stirring: cheese can melt unevenly; stir after each addition in a figure-eight motion.
• Adding dry cornflour: it may clump in the pot; dissolve it in the kirsch first.
• Using a high table flame: the fondue may boil or split; keep the burner low.
• Serving unprepared dippers: guests will have to wait while the cheese is ready; cook the potatoes and vegetables beforehand.

How to store

Cool leftover fondue promptly and refrigerate it in a covered container for up to 2 days. Reheat gently in a saucepan over low heat, stirring; add a small splash of wine if needed to loosen it.

Frequently asked questions