How to make a classic Cheese Fondue using Gruyère, Vacherin Fribourgeois and Camembert. This classic fondue recipe from Switzerland is perfect for sharing with friends. Recipe with step-by-step photos.
For the cheese fondue
To serve
WHAT TYPE OF CHEESE TO USE
A classic Swiss cheese fondue uses half Gruyère and half Vacherin Fribourgeois. You can experiment with different types of cheese by substituting one or all of the varieties specified in this recipe. Note that Gruyère can range from mild to strong-tasting (I like to use mild Gruyère for fondue). I would suggest only 2 to 3 different cheeses for a fondue, and preferably of French or Swiss origin. Some good varieties include: Comté, Emmental and Beaufort. A good substitute for Camembert is Brie.
WHAT TYPE OF WHITE WINE TO USE
I use a dry white wine in this recipe, which also happens to be the wine we like to serve alongside the fondue. As the wine is one of the major flavours in this dish, you definitely need to use a good quality wine which you would be happy to drink; the wine does not need to be expensive, but it needs to taste good.
SUBSTITUTES FOR KIRSCH
Kirsch a strong cherry brandy. You can substitute it with grappa, or even whisky is a delicious alternative.
MAKE IT LESS ALCOHOLIC
If you don’t like the flavour of alcohol in your fondue, you can try to cook off some of the alcohol in the white wine by letting it simmer for 3-5 minutes before adding the cheese. You could also omit the Kirsch.
USING GARLIC
The garlic cloves gently flavour the cheese during the meal. If you don’t want to use whole garlic cloves, the more traditional method is to simply rub one garlic clove all over the inside of the pot before starting this recipe.
OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/classic-cheese-fondue/