Switzerland

Group E | Europe

Cheese Fondue

When Xherdan Shaqiri isn't scoring goals for Stoke, he’s running back home through the alps for this gluttonous Swiss classic. While there are many types of fondue, some of which don’t even include cheese – you can’t beat the Neuchâteloise take on the dish, which basically means it has two cheeses in it – Gruyére and Emmental.

Apparently if you lose your bread in the pot, you owe everyone a round of drinks. To let you hide any costly mistakes you might make, we based our recipe on Tasty’s bread bowl version of this fondue.

  • Time 45mins
  • Makes 4
  • Difficulty Semi-Pro
  • Units Imperial Metric

Ingredients

  • 1 Round loaf of bread
    1
    1
    Round loaf of bread
  • 2 cloves Garlic
    2 cloves
    2 cloves
    Garlic minced
  • 85g Butter
    6 tbsp
    85g
    Butter
  • 300g Gruyere cheese
    2/3 lb
    300g
    Gruyere cheese grated
  • 300g Emmental cheese
    2/3 lb
    300g
    Emmental cheese grated
  • 120ml Dry white wine
    ½ cup
    120ml
    Dry white wine
  • 1 tbsp Lemon juice
    1 tbsp
    1 tbsp
    Lemon juice
  • 1 tbsp Corn starch
    1 tbsp
    1 tbsp
    Corn starch
  • a pinch Nutmeg
    a pinch
    a pinch
    Nutmeg
  • 2 Peppers
    2
    2
    Peppers sliced into strips
  • 2 Carrots
    2
    2
    Carrots sliced into strips

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