Thermomix 7 Cheese Fondue
A silky, authentic Swiss-style cheese fondue made so easily in the Thermomix® TM7 for the ultimate shared dining experience.
There's something wonderfully nostalgic about gathering around a pot of bubbling cheese fondue. The TM7 makes this classic Swiss favourite almost foolproof, gently melting Gruyère and Jarlsberg into a silky, perfectly emulsified fondue with just the right balance of wine, brandy and seasoning. Whether you're entertaining friends or creating a cosy winter dinner at home, this recipe transforms simple ingredients into an unforgettable communal feast.
We found that blending it after melting was essential. You also need to make sure that you cook off the alcohol enough. We did our first batch and it was intense, so when creating the recipe again, the alcohol was much reduced. So keep that in mind, more is not more in this case!
Serving Suggestions
Serve with cubes of crusty sourdough, baguette or rye bread.
Add steamed baby potatoes for a traditional Swiss accompaniment.
Offer blanched or charred broccoli, cauliflower, asparagus and green beans for dipping.
Include crisp apple and pear slices for a sweet contrast to the rich cheese.
Serve with cornichons, pickled onions and cured meats on the side.
Pair with a crisp dry white wine such as Fendant, Chasselas, Riesling or Sauvignon Blanc.
Finish the meal with fresh fruit or a light green salad dressed in a tangy vinaigrette.
Scrape up the golden, crispy cheese crust (la religieuse) from the bottom of the bowl, it’s considered the best part by fondue lovers!
Need
- 2 cloves garlic peeled
- 300 Grams Gruyere cheese, cubed
- 300 Grams Jarlsberg cheese
- 20 Grams brandy
- 150 Grams dry white wine
- 1 Tablespoon cornflour or cornstarch mixed with a little water to make a slurry
- pink salt flakes and pepper to taste BUY
-
Dipper Ideas
- cubes of fresh bread
- boiled baby potatoes
- baby carrots
- charred broccolini
- charred asparagus
- Quickie Veggie Pickles Recipe
- cornichons
Do
- 1
Place garlic and cheeses into the Thermomix bowl. Chop 7 sec/speed 8.
- 2
Add remaining ingredients and cook 30 min/80°C/speed 2. Whip 20 sec/speed 4. Check for any unmelted cheese and repeat if necessary.
- 3
Set Thermomix to 15 min/70°C/open cook or for as long as you'll be dipping.
- 4
Serve with dippers of your choosing.
- 5
We suggest raw or blanched veggies, definitely boiled potatoes are traditional as are cubes of sourdough or crusty bread.
- 6
If you let this go cold before serving you will need to reheat 10 min/80°C/speed 4. Then repeat step 3 to serve.
- 7
You can store unused fondue in the fridge for up to a week.
- 8
Simply reheat to serve.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
