Swiss cheese fondue — the classic Alpine recipe with Gruyère and Vacheron

Cheese fondue is the most famous speciality of Swiss cuisine, a festive dish that gathers friends around the warm pot. The secret lies in the quality of the cheeses and in constant stirring during melting.

Ingredients (for 4 servings):

• 400 g Gruyère cheese, grated
• 400 g Vacheron cheese (or Emmental), grated
• 300 ml dry white wine
• 1 garlic clove
• 1 tablespoon corn starch (maizena)
• 3 tablespoons kirsch (cherry brandy)
• a little grated nutmeg
• black pepper, freshly ground
• 1 rustic loaf, cut into cubes and lightly toasted

Preparation steps:

1. Rub the inside of the fondue pot (caquelon) with the halved garlic clove.
2. Pour the white wine into the pot and heat over medium heat until it starts to simmer gently, without letting it boil hard.
3. Add the grated cheese gradually, a little at a time, stirring constantly with a wooden spoon in a figure-eight motion, until it melts completely.
4. Mix the corn starch with the kirsch in a small bowl and pour it into the pot; keep stirring for 2–3 minutes until the mixture thickens and becomes creamy.
5. Add nutmeg and black pepper to taste.
6. Place the pot over the small flame of the fondue burner and serve immediately with the bread cubes; dip the bread and turn it so it is well coated with cheese.

Preparation time: 10 minutes. Cooking time: 15 minutes. Servings: 4.