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Cheese Fondue

Name: Cheese Fondue
Total time: 25 min
Yield: Serves 4
Cuisine: Switzerland
Ingredients: 200g Gruyere Cheese; 200g Emmental cheese; 200ml White wine; 1 clove Garlic; 1 tbsp Cornstarch; 1 tsp Lemon juice; 1 Baguette; 1 tbsp Kirsch liqueur

Main Dish

⏱ 25 min

👥 Serves 4

Difficulty ⭐⭐

Two cheeses melted in white wine, for dipping bread — Switzerland's classic winter dish.

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📖 The Story Behind This Dish

Born from harsh Alpine winters, when melting hard cheese with wine made both last longer and taste better together. Cheese blends vary by region, but equal parts Gruyère and Emmental — known as 'moitié-moitié,' or 'half-and-half' — is the classic combination.

🌆 Where it's eaten: Gathered around the pot with family or friends — dropping your bread in the pot traditionally comes with a forfeit.

🥕 Ingredients (serves 4)

Gruyere Cheese 200g
Emmental cheese 200g
White wine 200ml
Garlic 1 clove
Cornstarch 1 tbsp
Lemon juice 1 tsp
Baguette 1
Kirsch liqueur 1 tbsp

👩‍🍳 Instructions

Rub the cut side of the garlic clove around the inside of the pot.
Warm the white wine over low heat, then reduce to just below a simmer.
Toss the grated cheese with cornstarch and add gradually to the wine, stirring constantly until melted.
Once smooth, stir in the lemon juice and kirsch to finish.
Skewer bite-sized pieces of baguette on forks and dip into the melted cheese.

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