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Classic Creamy Swiss Cheese Fondue

A piece of crusty bread being dipped into smooth, melted cheese fondue, showing long cheese pulls.
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Make a rich and smooth Swiss cheese fondue at home using Gruyère and Emmental cheeses. This recipe provides simple steps for a lump-free result perfect for dipping bread and vegetables.

Ingredients

Scale
  • 1 pound Gruyère cheese, shredded
  • 1/2 pound Emmental cheese, shredded
  • 1 1/2 cups dry white wine (like Sauvignon Blanc)
  • 2 tablespoons cornstarch
  • 1 clove garlic, halved
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • Pinch of white pepper
  • 1 tablespoon kirsch (optional)

Instructions

  1. Rub the inside of your fondue pot or heavy-bottomed saucepan with the cut garlic clove. Discard the garlic.
  2. In a medium bowl, toss the shredded cheeses with the cornstarch until evenly coated.
  3. Pour the white wine and lemon juice into the pot. Heat over medium heat until small bubbles form around the edge; do not boil.
  4. Gradually add the cheese mixture to the wine, a handful at a time, stirring constantly in a figure-eight motion until each addition is melted and smooth before adding more. Keep the heat low to prevent scorching.
  5. Once all the cheese is melted and the mixture is smooth, stir in the nutmeg, white pepper, and kirsch, if using.
  6. Transfer the pot to a fondue burner set to low heat to keep the fondue warm while serving. Stir occasionally.
  7. Serve immediately with dippers.

Notes

  • For the best texture, shred the cheese yourself rather than using pre-shredded varieties, as pre-shredded cheese often contains anti-caking agents that can make the fondue grainy.
  • If the fondue becomes too thick while serving, stir in a tablespoon of warm wine or lemon juice to loosen it slightly.
  • Good dippers include crusty French bread cubes, blanched broccoli florets, small boiled potatoes, and apple slices.

Nutrition

Find it online: https://spoonfulsnap.com/cheese-fondue-recipe-smooth-creamy/