Classic Cheese Fondue with Gruyère and Emmentaler

Name: Classic Cheese Fondue with Gruyère and Emmentaler
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Alpenküche
Ingredients: 200 g Gruyère, grated; 200 g Emmentaler, grated; 200 ml dry white wine; 1 clove garlic; 1 tbsp cornstarch; 1 pinch ground nutmeg; 1 pinch ground black pepper; 1 baguette, cut into cubes

20 min

Under an hour

Knuspr-Küche

Ingredients

Price per portion:€ 5.99

Ingredients

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Gruyère 200 g Gruyère, gerieben

Emmentaler cheese block 200 g Emmentaler, gerieben

Dry white wine 200 ml trockener Weißwein

Garlic cloves 1 Zehe Knoblauch

Cornstarch 1 EL Maisstärke

Ground Nutmeg 1 Prise Muskatnuss gemahlen

Baguette 1 Baguette, in Würfel geschnitten

You probably have at home

Ground black pepper 1 Prise schwarzer Pfeffer gemahlen

Preparation method

Place the grated Gruyère and Emmentaler in a bowl. Add the cornstarch and mix everything well, so that the cheese is evenly coated with the starch.

Rub a fondue pot (or a heavy-bottomed pot) vigorously with the halved garlic clove to create a subtle garlic aroma.

Pour the white wine into the pot and heat over medium heat, but do not let it boil. Gradually add the cheese mixed with starch. Stir slowly in figure-eight motions until the cheese is completely melted and the mixture becomes smooth and creamy.