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Classic Swiss Cheese Fondue Recipe: Foolproof and Creamy Melt

A piece of toasted bread being dipped into a white pot of hot, stringy cheese fondue.
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Make this classic Swiss cheese fondue using Gruyère and Emmental for a velvety, non-grainy dip perfect for parties or a cozy night in. This recipe is straightforward and delivers seriously good food.

Ingredients

Scale
  • 1 pound Gruyère cheese, shredded
  • 1 pound Emmental cheese, shredded
  • 1 1/2 cups dry white wine (such as Sauvignon Blanc)
  • 2 tablespoons cornstarch
  • 1 clove garlic, halved
  • 1 teaspoon lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of nutmeg
  • 1 tablespoon Kirsch (optional, for authenticity)

Instructions

  1. Rub the inside of your fondue pot or heavy-bottomed saucepan with the cut side of the garlic clove. Discard the garlic.
  2. In a medium bowl, toss the shredded cheeses with the cornstarch until evenly coated. This step helps prevent clumping.
  3. Pour the white wine and lemon juice into the pot. Heat over medium heat until the wine just begins to simmer. Do not boil.
  4. Reduce the heat to low. Add the cheese mixture one handful at a time, stirring constantly in a figure-eight motion until each addition is fully melted and smooth before adding the next.
  5. Once all the cheese is incorporated and the mixture is smooth, stir in the pepper, nutmeg, and Kirsch, if using.
  6. Keep the fondue warm over very low heat, stirring occasionally, while you dip. If the fondue becomes too thick, stir in a splash of warm wine.

Notes

  • For the best melt, grate your own cheese; pre-shredded cheese often contains anti-caking agents that can make the fondue grainy.
  • If you skip the Kirsch, use a splash more wine or a teaspoon of water to maintain consistency.
  • Serve immediately with crusty bread cubes, boiled small potatoes, blanched broccoli florets, or apple slices for dipping.

Nutrition

Find it online: https://completelyyummy.com/cheese-fondue-recipe-foolproof-creamy-melt/