Cheese Fondue (Traditional & Thermomix)

In winter we love to host dinner parties where we treat our guests to gorgeous food which can also be found in my beloved mountains! Fondue is one of our big favourites but you can find more winter recipes here.

For years I have simply bought the packages in the supermarket until one day our local supermarket had run out of it and we were left fanciing a gorgeous cheese fondue but none was to be found anywhere.

I quickly checked the ingredients for fondue on the internet and bought all the cheeses we needed.

At home we got to work and the outcome was the best fondue I ever had. Ever since that day we make our Fondue ourselves! It is so incredibly simple and I know that I use only the best ingredients!

Since I’m not a fan of having my starter and dessert at the table when the machine for the main course is already on, I always serve small bites with the drinks as a starter. I prefer vegetable-heavy appetizers in the glass, since not many vegetables are served during the main course, and small glasses as dessert in the lounge. You can find the recipes I serve here.

Ingredients for 4 people

  • 2 cloves of garlic
  • 400 g of Gruyere cheese
  • 200 g of Comte cheese
  • 200 g Emmental cheese
  • 320 to 420 g white wine (depending on taste)
  • 20 g of cornstarch
  • 20 g of williamine pear or Kirsch liquor (depending on taste)
  • Pepper, nutmeg

The Thermomix method can be found here in the recipe cards for Thermomix!

Traditional method

Peel and cut the garlic cloves and rub the fondue pot, called caquelon with it.

Cut the cheeses into small cubes or shred it in a food processor. Add it to the caquelon and melt the cheese over low heat together with the white wine stirring continuously with a wooden spoon.

Mix 20 g of the white wine with the cornstarch and the liquor and stir into the cheese mix.

Season with pepper and nutmeg and serve with white bread, little silverskin onions and cornichons.

Of course, you can also serve salad and various hams if you wish.

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