Gruyere and Emmental Fondue

gruyere and emmenthal fondue

Gruyere and Emmental Fondue

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Servings: 8
Calories: 632


  • 12 oz Gruyere cheese
  • 12 oz Emmental cheese
  • 1 3/4 lb white bread
  • 1 clove garlic
  • 1 teaspoon lemon juice
  • 4 teaspoons cornflour
  • 7 floz dry white wine
  • 1 1/2 tablespoons cherry brandy
  • generous pinch of grated nutmeg
  • generous pinch of white pepper


  • Finely grate both cheeses. Grate the crust off the bread and cut the bread into fairly large cubes.
  • Halve the garlic and rub the inside of an earthenware fondue pot with the cut sides. Whisking continuously, melt the cheese in the fondue pot over a very low heat with the lemon juice.
  • Sprinkle on the cornflour and stir it in. Gradually add the wine and finally the cherry brandy, nutmeg and pepper. The cheese should be completely melted and the surface of the fondue slightly wrinkled.
  • Place the fondue on the dining table over a spirit lamp, adjusting the flame so that the cheese keeps nice and hot to prevent it becoming too thick. Each guest takes a cube of bread on a fondue fork and stirs it in the pot to soak up the cheese.
Calories: 632 kcal
Carbohydrates: 53 g
Protein: 33 g
Fat: 29g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 86 mg
Sodium: 713 mg
Potassium: 202 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 757 IU
Vitamin C: 1 mg
Calcium: 1027 mg
Iron: 4 mg
Ingredients Cheese, Emmenthal
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