Cheese Fondue Recipe
Swiss · Main course · 25 min total
A classic Swiss cheese fondue, perfect for dipping crusty bread and vegetables. This recipe uses a blend of Gruyère and Emmental for a smooth, creamy texture.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 clove garlic, halved
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 tablespoon lemon juice
- 8 ounces Gruyère cheese, grated
- 8 ounces Emmental cheese, grated
- 1 tablespoon cornstarch
- 1 tablespoon kirsch (cherry brandy) (optional)
- Freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
- Crusty bread cubes, for dipping
Instructions
- Rub the inside of a fondue pot or heavy saucepan with the cut sides of the garlic clove; discard garlic.
- Add wine and lemon juice to the pot and bring to a gentle simmer over medium heat.
- In a bowl, toss the grated cheeses with cornstarch until evenly coated.
- Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-eight motion until melted and smooth.
- If using, stir in the kirsch. Season with pepper and nutmeg.
- Transfer the fondue pot to a tabletop burner. Serve immediately with bread cubes for dipping.
Tips
- If fondue becomes too thick, stir in a little warm wine.
- To prevent cheese from clumping, always stir in a figure-eight pattern.
- Serve with apple slices or steamed vegetables for variety.
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