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Cheese Fondue with Bread Recipe

Swiss · Main course · 25 min total

A classic Swiss fondue made with melted Gruyère and Emmental cheeses, white wine, and a hint of garlic, served with crusty bread cubes for dipping.

Ingredients

• 1 clove garlic, halved
• 1 cup dry white wine (e.g., Sauvignon Blanc)
• 1 tablespoon lemon juice
• 8 ounces Gruyère cheese, grated
• 8 ounces Emmental cheese, grated
• 1 tablespoon cornstarch
• 1 tablespoon kirsch (optional)
• Freshly ground black pepper to taste
• Freshly grated nutmeg to taste
• 1 loaf crusty bread (e.g., French or sourdough), cut into 1-inch cubes

Instructions

1. Rub the inside of a fondue pot or heavy-bottomed saucepan with the cut garlic clove; discard garlic.
2. Add white wine and lemon juice to the pot and bring to a gentle simmer over medium heat.
3. In a bowl, toss the grated cheeses with cornstarch until evenly coated.
4. Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight motion until melted and smooth.
5. Stir in kirsch (if using), then season with pepper and nutmeg.
6. Transfer the fondue pot to a tabletop burner to keep warm. Serve with bread cubes for dipping.
7. If fondue becomes too thick, stir in a splash of warm wine.

Tips

• Use a good-quality dry white wine; avoid oaky or sweet wines.
• For a non-alcoholic version, substitute wine with unsalted vegetable broth and omit kirsch.
• Serve with additional dippers like apple slices, steamed broccoli, or cooked potatoes.

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