Pescatarian Classic Swiss Cheese Fondue
Total time35 min
Prep time15 min
Cook time20 min
4.7(16)
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Learn more →Ingredients
4 servings
- 1 clove garlic, halved
- 1 ½ cups dry white wine (such as chasselas, pinot gris, or sauvignon blanc)
- 1 tsp fresh lemon juice
- 8 oz gruyère, coarsely grated
- 8 oz emmental, coarsely grated
Ingredient noteSome cheeses are made with animal rennet. Look for labels that say "vegetarian rennet," "microbial rennet," or "vegetarian-friendly."
- 1 tbsp cornstarch
- 2 tbsp kirsch (cherry brandy)
- ¼ tsp freshly grated nutmeg
- white pepper, to taste
For serving
- 1 loaf crusty bread (such as baguette or sourdough), cut into 1-inch cubes
Instructions
- 1
Rub the cut sides of the garlic clove firmly over the entire interior surface of a fondue pot or heavy-bottomed saucepan, then discard the garlic.
- 2
In a small bowl, toss the grated Gruyère and Emmental with the cornstarch until the cheese is evenly coated.
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