This post makes me so happy to write. Even days later, I’m still recovering from the cheese and wine-induced happiness coma of the past weekend: Swiss fondue, snowy mountains, and an annual girls trip in the rocky mountains.
My college roommate, Hillary, invites all our college girl friends up to the magical town of Steamboat Springs, Colorado each winter to celebrate their winter carnival. It’s become the can’t-miss trip of our friend group, and is always full of snow tubing, spa-ing, fireworks, and lots of cheese. I don’t ski, but i absolutely aprés-ski.
Which essentially means I just drink wine and watch Hillary make swiss fondue while sitting by the fire in a furry robe. She spent a year abroad in Switzerland and now graces us with authentic Swiss fondue every year. BLESSED. This recipe, (along with the tips & tricks & chic black nail polish) are all hers.
If you don’t have an authentic Swiss fondue pot & utensils, a crockpot and kebab skewers will work just fine 😉
It all starts with a delicious, dry white wine base. Use the wine you want to drink! It’s worth it.
Then lots and lots and lots of shredded Gruyère and Emmentaler cheese.
Use figure-eight stirs to combine the cheese and wine.
Bake and prepare some crusty french bread for dipping. Sip more wine.
Veggies, crackers, apple slices, or pear slices are also wonderful dipped in hot, melty cheese ♥
Swiss Fondue Pro Tips:
- When making your fondue, use a wooden spoon with a hole in the middle, and use figure-eight stirring motions.
- No drinking water when you eat fondue, (it will seize up in your stomach!) only drink wine, coffee, or hot tea. It’s much chic-er that way anyway 😉
- As you dip your bread, veggies, etc. in the fondue, give it a stir to keep it from getting hard.
See you next year, mountains.
- 1 garlic clove, halved
- 1 cup dry white wine
- 1 pound Gruyère cheese, grated
- ½ pound Emmentaler cheese or other Swiss cheese, grated
- 2 Tbsp. cornstarch or flour
- 1½ tablespoons kirsch
- Freshly ground pepper
- Freshly grated nutmeg
- For serving: bread, crackers, apple or pear slices, etc.
- Rub the inside of a cheese fondue pot or crockpot with the garlic clove; discard the garlic.
- Heat the pot over medium-low heat, and add the wine.
- Combine the grated Gruyère and Emmentaler with the cornstarch or flour in a bowl, and then slowly add to the heated wine. Use figure-eight motions with a wooden slotted spoon to combine cheese and wine gradually. This may take up to 10 minutes.
- Add the kirsch and a pinch of black pepper and nutmeg. Continue to stir until creamy and smooth.
- Don't overcook the fondue or it will get stringy. Serve at once with bread, vegetables, apple slices, etc.
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