Cheese fondue is a national staple in Switzerland, now sharing pride of place on the American appetizer table. It was introduced to New Yorkers mid-1960s by restauranteur Konrad Egli, owner of the renowned Chalet Suisse. The cheese sauce is presented with dramatic flair in a caquelon, an earthenware fondue pot placed above an adjustable alcohol burner so the sauce stays warm and liquid. Like many Swiss inventions, the idea is simple and the result is elegant.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb aged Swiss emmental or gruyère cheese, grated
- ¼ tsp spicy paprika
- ¼ tsp sweet paprika
- ¼ tsp nutmeg
- 1 large clove garlic, sliced in half
- 1 cup dry white wine
- 2 Tbsp kirsch (cherry liqueur) or cointreau (or grand marnier, both orange liqueurs)
- Small pieces of bread, fruit, and angel food cake, for dipping
Directions
- Toss cheese with both kinds of paprika and nutmeg.
- Rub fondue pot with garlic halves and discard. Turn on alcohol burner to warm pot.
- Add wine to pot, heating on low until bubbles appear at the bottom.
- Gradually add cheese, stirring to melt and prevent sticking.
- Add liqueur, stirring into the smooth thick sauce.
- Serve cheese fondue with bite-sized pieces of bread, fruit, and angel food cake.
Notes
The Swiss prefer kirsch, while the French go for orange liqueur.
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