Ingredients
- 200 g grated Gruyère cheese
- 200 g grated Emmental cheese
- 200 ml dry white wine
- 1 garlic clove
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 pinch nutmeg
- Cubed bread to serve
Step-by-step
Using a different robot? Switch it here:
- Rub the mixing bowl with the cut garlic clove, then add the wine and lemon juice.
- Heat 4 minutes, 70°C, speed 1.
- Add the cheeses and cornstarch and mix 1 minute, speed 3.
- Cook 6 minutes, 80°C, speed 2, until the cheese is melted and creamy.
- Add the nutmeg and mix 10 sec, speed 2.
- Transfer to a fondue pot and serve with cubed bread.
Tips
- Always stir in a figure-eight motion when dipping the bread.
- A splash of kirsch is traditional for extra aroma.
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