Cheese Fondue

4 servings

20 minutes

Cheese fondue is a refined dish of French cuisine, originating from the Alpine regions where cheese has long been an important part of the diet. Its preparation becomes a true ritual: the aroma of garlic, white wine, and creamy melted cheese creates a cozy and warm atmosphere. The blend of Emmental and Gruyère cheeses gives the fondue a rich creamy-nutty flavor, while the addition of cherry liqueur adds a subtle fruity note. Fondue is enjoyed by dipping pieces of crispy white bread into the thick, stretchy cheese mass, savoring every bite. It’s the perfect dish for friendly evenings when close people gather around the table, sharing warmth and the taste of true gastronomic classic. Not just food but a real tradition of communication and unity.

Energy value per serving

• Calories: 924.1
• Proteins: 47.5g
• Fats: 40.1g
• Carbohydrates: 78.6g

Ingredients

• Garlic: 1 clove
• Dry white wine: 300 ml
• Lemon juice: 1 tbsp
• Emmental cheese: 250 g
• Gruyere cheese: 250 g
• Cornstarch: 1 tbsp
• Cherry liqueur: 1 tbsp
• White bread: 600 g

Cooking steps

1. Rub the walls and bottom of the fondue pot with a clove of garlic.

   Required ingredients:

   • Garlic: 1 clove

2. Pour wine and lemon juice and heat to boiling.

   Required ingredients:

   • Dry white wine: 300 ml
   • Lemon juice: 1 tablespoon

3. Lower the temperature and gradually add cheese pieces until they melt.

   Required ingredients:

   • Emmental cheese: 250 g
   • Gruyere cheese: 250 g

4. Mix starch with cherry liqueur, add to the cheese mixture, and continue stirring without letting it boil. As soon as the starch and cheese become inseparable, start eating immediately, dipping bread into the cheese and anything else you desire.

   Required ingredients:

   • Cornstarch: 1 tablespoon
   • Cherry liqueur: 1 tablespoon
   • White bread: 600 g