Swiss Cheese Fondue Recipe
A creamy, authentic Swiss cheese fondue made with Gruyère and Emmental cheese, white wine, and a touch of garlic. Perfect for parties, date nights, or cozy family dinners.
Equipment
- Fondue pot Ceramic or cast iron recommended
- Fondue burner Keeps cheese warm while serving
- Fondue forks Long-handled, for dipping
- Cheese grater For freshly shredded cheese
- Mixing bowl For coating cheese with cornstarch
Ingredients
- 1 clove Garlic Halved, for rubbing the pot
- 1 cup Dry white wine Such as Sauvignon Blanc
- 2 cups Gruyère cheese Freshly grated
- 2 cups Emmental cheese Freshly grated
- 2 tbsp Cornstarch Prevents clumping
- 1 tbsp Lemon juice Stabilizes the cheese
- 1 pinch Nutmeg Adds warmth
- 1 pinch Black pepper To taste
- 1 loaf Crusty bread Cut into cubes, for serving
Instructions
- Rub the inside of the fondue pot with the halved garlic clove, then discard the garlic.
- In a mixing bowl, toss the grated Gruyère and Emmental cheese with cornstarch until evenly coated.
- Pour the white wine into the fondue pot and heat over medium-low heat until warm, but not boiling.
- Add the lemon juice to the warm wine and stir.Gradually add the cheese mixture, a handful at a time, stirring constantly in a figure-eight motion until fully melted.
- Once smooth, season with nutmeg and black pepper.Transfer the pot to the fondue burner to keep warm while serving.Serve immediately with cubed bread and desired dippers.
Video
Notes
For best results, use freshly grated cheese rather than pre-shredded, as it melts more smoothly. Additionally, avoid boiling the wine, as high heat can cause the cheese to separate.
If your fondue thickens too much while serving, stir in a small splash of warm wine or broth to restore its creamy consistency.
