Smoked Cheese Fondue Gruyère-Emmentaler

Name: Rauchkäse-Fondue Gruyère-Emmentaler
Total time: 3 h
Ingredients: 300 g Gruyère; 300 g Emmentaler; 200 ml Trockener Weißwein; 1 Stück Knoblauchzehe; 20 g Speisestärke; 2 g Muskatnuss gemahlen

Processed CheeseOtherCold SmokingMedium3-4 hrs (incl. smoking)15-20°CBeech, Cherry

A creamy Swiss fondue with smoked Gruyère and Emmentaler, refined with white wine and a hint of garlic.

Ingredients(for 0.5 kg)

Gruyère300 g

Emmental300 g

Dry white wine200 ml

Garlic clove1 Stück

Cornstarch20 g

Ground nutmeg2 g

Instructions

Smoking

2 Std.

Place Gruyère and Emmental as whole pieces in the cold smoker and smoke at 15-20°C for 2 hours using beech and cherry wood.

Resting

24 Std.

Wrap smoked cheese pieces in plastic wrap and let rest in the refrigerator for at least 24 hours.

Preparation

10 Min.

Coarsely grate the cheese, halve the garlic clove and rub the fondue pot with it. Heat the white wine in the pot.

Melting

10-15 Min.

Gradually add grated cheese to the hot wine while stirring constantly in a figure-eight motion until a creamy mass forms. Dissolve starch in a little wine and stir in.

Seasoning and Serving

5 Min.

Season with nutmeg, keep warm on the rechaud and serve with bread, potatoes or vegetables.

Pro Tip

Let the smoked cheese rest in the refrigerator for at least 24 hours so the smoky flavor distributes evenly before melting it for the fondue.

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