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Classic Swiss Cheese Fondue

Close-up of creamy yellow Cheese Fondue served in a white mug topped with toasted bread cubes.
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Make a smooth, flavorful cheese fondue perfect for sharing. This recipe uses traditional Swiss cheeses melted with white wine and a touch of kirsch.

Ingredients

Scale
  • 1 lb Gruyère cheese, shredded
  • 1 lb Emmental cheese, shredded
  • 1 cup dry white wine (like Sauvignon Blanc)
  • 2 cloves garlic, halved
  • 2 tablespoons cornstarch
  • 1 tablespoon kirsch (cherry brandy, optional)
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • Freshly ground black pepper to taste
  • Crusty bread cubes, for dipping

Instructions

  1. Rub the inside of your fondue pot or heavy-bottomed saucepan with the cut sides of the garlic cloves. Discard the garlic.
  2. In a medium bowl, toss the shredded Gruyère and Emmental cheeses with the cornstarch until evenly coated. This prevents clumping.
  3. Pour the white wine and lemon juice into the pot. Heat over medium-low heat until small bubbles form around the edge; do not boil.
  4. Add the coated cheese mixture to the wine gradually, a handful at a time. Stir constantly in a figure-eight motion until each addition is fully melted and smooth before adding more. Keep the heat low.
  5. Once all the cheese is melted and the mixture is smooth, stir in the kirsch (if using), nutmeg, salt, and pepper.
  6. If the fondue becomes too thick, add a splash more wine or lemon juice. If it separates, stir vigorously over low heat.
  7. Transfer the pot to a fondue warmer or keep it over very low heat on the stovetop. Serve immediately with bread cubes for dipping.

Notes

  • For best results, grate your own cheese; pre-shredded cheese often contains anti-caking agents that affect melting.
  • If you do not have a fondue pot, use a heavy saucepan set over a low heat source, like a small tea light warmer or a very low burner setting.
  • Use firm bread that has been cut into cubes and allowed to dry out slightly for better dipping stability.

Nutrition

Find it online: https://kitchenslang.com/cheese-fondue-recipe-smooth-and-classic/