Swiss Fondue Recipe
Swiss · Main course · 25 min total
A classic Swiss fondue made with a blend of Gruyère and Emmental cheeses, white wine, and a hint of nutmeg. Perfect for dipping crusty bread cubes.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
580
kcal/serving
kcal/serving
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)
- 1/4 teaspoon freshly grated nutmeg
- Salt and white pepper to taste
- 1 loaf crusty bread, cut into 1-inch cubes
Instructions
- Rub the inside of a fondue pot or heavy saucepan with the cut garlic clove; discard garlic.
- Add the wine and lemon juice to the pot and heat over medium heat until hot but not boiling.
- In a bowl, toss the grated cheeses with cornstarch until coated.
- Gradually add the cheese mixture to the hot wine, stirring constantly in a figure-eight pattern until melted and smooth.
- Stir in kirsch (if using), nutmeg, salt, and white pepper.
- Transfer the fondue pot to a fondue burner to keep warm. Serve with bread cubes for dipping.
Tips
- If fondue becomes too thick, stir in a little warm wine.
- For a non-alcoholic version, substitute wine with non-alcoholic white wine or apple juice and omit kirsch.
- Stir occasionally while serving to prevent cheese from separating.
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