- 2 cloves of garlic
- 400 grams Gruyere cheese, grated
- 100 grams Emmenthal cheese, grated
- 100 grams Swiss cheese Vacherin, grated
- 300 ml dry white wine
- splash of Kirsh to taste (optional)
- cracked black pepper to taste
- fresh nutmeg to taste
- 20 ml cornstarch
- 1 day-old baguette cut in cubes (non-classic options are rye breads and for more rustic options you can experiment, and don’t forget to share with #picdin)
- green apple, cubed
- broccoli or cauliflower, lightly blanched
- red pepper, sauteed artichoke hearts, pearl onions
- Most of these are classical cheese fondue pairings that are used. Saying that, the culinary world is your oyster. Look at grilled meats, seafood, your favourite vegetable, and other fun options to explore.
- Brush the inside of a fondue pot with a crushed garlic clove and then chopped finely and place them into the pot.
- Add the cheese, corn-starch, pepper, and nutmeg.
- Add the wine and cook over medium heat mixing continuously until cheese as melted and smooth.
- Simmer slowly and adjust the seasoning.
- Place immediately on a fondue burner and serve with the dipping accompaniments.