Swiss cheese fondue classic (Printable Version)

Warm, creamy Swiss cheese blend ideal for dipping bread and fresh vegetables.

# What You Need:

→ Cheeses

01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated

→ Liquids

03 - 1 cup dry white wine
04 - 1 tbsp kirsch (cherry brandy), optional

→ Starch & Seasonings

05 - 1 tbsp cornstarch
06 - 1 garlic clove, halved
07 - 1/4 tsp freshly grated nutmeg
08 - 1/4 tsp ground white pepper

→ For Dipping

09 - 1 baguette or rustic country bread, cut into bite-sized cubes
10 - 1 cup blanched broccoli florets
11 - 1 cup blanched cauliflower florets
12 - 1 cup cherry tomatoes
13 - 1 cup blanched baby carrots

# How to Make It:

01 - Rub the inside of a heavy fondue pot with the cut sides of the garlic clove then discard the garlic.
02 - Pour the white wine into the pot and gently heat over medium-low until just simmering.
03 - In a small bowl, toss the grated Gruyère and Emmental cheeses with cornstarch until uniformly coated.
04 - Gradually add the cheese mixture to the hot wine, stirring constantly in a figure-eight motion until melted and smooth.
05 - Stir in kirsch, nutmeg, and white pepper. Keep warm over low heat without boiling.
06 - Place the fondue pot over a tabletop burner and serve immediately with bread cubes and assorted vegetables for dipping using fondue forks.

# Expert Advice:

01 -
  • It transforms a simple evening into something that feels celebratory without requiring you to spend hours in the kitchen.
  • Everyone gets to control their own adventure—dipping bread, vegetables, experimenting with combinations while gathered around the warmth.
  • The whole pot costs less than ordering fondue at a restaurant, and somehow tastes more genuine.
02 -
  • Cornstarch is not optional—I learned this the hard way when I skipped it once and ended up with grainy, broken fondue that looked curdled and tasted off.
  • The figure-eight stirring motion is real and matters; it creates a rhythm that helps the cheese stay emulsified instead of separating into oil and solids.
  • Temperature control is everything—boiling cheese is a one-way ticket to a ruined pot, so keep the heat low and steady.
03 -
  • Slightly stale bread holds onto the fork better than fresh bread, which is why Swiss people never panic if the baguette is a day old.
  • If your fondue ever breaks or gets grainy during service, remove it from heat and whisk in a splash of warm wine, then return it gently to the pot—this often brings it back to life.
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