🧀 Herb Fondue
Herb fondue is a Swiss cheese fondue finished with a generous handful of fresh chopped herbs such as parsley, chives, dill and basil. The herbs bring colour and a fresh, aromatic lift to the rich, creamy cheese melted with white wine and garlic. It is shared from one pot at the table, with potatoes and vegetables for dipping.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g mixed Swiss cheese (e.g. Gruyère and Emmental), grated
- 300 ml dry white wine
- 1 garlic clove, halved
- 30 g mixed fresh herbs (parsley, chives, dill, basil), finely chopped
- 1 tbsp cornstarch
- Black pepper and nutmeg to taste
- Boiled small potatoes and raw vegetables for dipping
Method
- Rub the inside of a fondue pot with the cut garlic, then leave the garlic in the pot.
- Set aside the chopped herbs; they are stirred in at the very end to keep their colour.
- Add the wine and warm over medium heat until steaming, without boiling.
- Toss the cheese with the cornstarch and add it by handfuls, stirring in a figure-eight until each addition melts.
- Stir in the herbs, season with pepper and nutmeg, set the pot over a burner at the table and dip potatoes and vegetables on long forks.
How to make it lighter
- Dip mostly vegetables such as broccoli, peppers, cherry tomatoes and mushrooms instead of loading up on potatoes.
- Fondue is dense: decide on your share before you start — about 150–200 g of the melted cheese is a realistic single serving.
- Serve it with a large green salad dressed with vinegar and a little oil so the cheese is not the whole meal.
History
Swiss cheese fondue is a dish of the Alpine regions of Switzerland and neighbouring France and Italy. It was popularised as a Swiss national dish in the 20th century, notably through promotion by the Swiss Cheese Union from the 1930s.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →