Swiss Cheese Fondue Classic (Printable)

Creamy Swiss cheese blend served warm, perfect with crusty bread and fresh vegetables for dipping.

# What You’ll 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 baby carrots, blanched

# How-To Steps:

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

# Expert Hints:

01 -
  • It transforms an ordinary evening into something that feels celebratory and intimate all at once.
  • The magic is in watching separate ingredients meld into something creamy and unified, much like the people around the table.
  • Once you master the technique, you'll find yourself making it whenever you need comfort food that also impresses.
02 -
  • The figure-eight stirring motion isn't just tradition—it genuinely prevents the cheese from clumping on the bottom and keeps the texture consistent.
  • If your fondue breaks and separates, don't panic; add a splash more wine and stir slowly over low heat until it comes back together.
  • The cornstarch coating on the cheese is non-negotiable if you want that silky texture instead of a grainy mess.
03 -
  • Room temperature cheese melts more evenly than cold cheese, so pull your block from the fridge twenty minutes before you start grating.
  • A wooden spoon (not metal) prevents scratching your pot and somehow feels right for this dish—there's an old-fashioned comfort in the ritual of stirring.
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