Swiss cheese fondue turns a few simple ingredients into a warm, communal meal. Gruyère and Emmental melt into a silky pot brightened with white wine, lemon, and a touch of nutmeg.
Grating the cheese and tossing it with cornstarch helps it melt evenly without clumping. Keep the heat gentle once the fondue is smooth so it stays glossy from the first dip to the last.
Rub the pot with garlic before adding the wine, and add the cheese gradually. Stir in a slow figure-eight pattern for the smoothest texture.
Serving Suggestions
Serve with cubes of crusty bread, boiled baby potatoes, cornichons, and apple slices. A crisp green salad makes a fresh side.
Recipe Notes
If the fondue thickens, stir in a splash of warm wine. If it becomes too loose, add a little more grated cheese tossed with cornstarch.
Swiss Cheese Fondue
Equipment
- Fondue pot or heavy saucepan
- Fondue forks
- Box grater
- Small bowl
- Wooden spoon
Ingredients
Fondue
- 1/2 lb Gruyère cheese, grated
- 1/2 lb Emmental cheese, grated
- 1 tbsp cornstarch
- 1 clove garlic halved
- 1 1/2 cups dry white wine
- 1 tbsp fresh lemon juice
- 1/4 tsp ground nutmeg
For Dipping
- 1 crusty loaf of bread cut into cubes
- 1 lb baby potatoes boiled
- 1 cup cornichons
- 1 crisp apple sliced, optional
Instructions
Prepare:
- Toss the grated Gruyère and Emmental with the cornstarch. Rub the inside of a fondue pot or heavy saucepan with the cut garlic clove.
- Arrange the bread, potatoes, cornichons, and apple on a serving platter.
Melt the Cheese:
- Pour the wine and lemon juice into the pot and warm over medium heat until steaming but not boiling.
- Add the cheese one handful at a time, stirring gently until each addition melts before adding more.
- Stir in the nutmeg and reduce the heat to low.
Serve:
- Transfer the pot to its burner and keep the fondue barely warm. Stir occasionally so the cheese remains smooth.
- Dip bread, potatoes, and apple into the cheese and serve with cornichons.
Notes
- Use freshly grated cheese for the smoothest fondue.
- Keep the heat low after the cheese melts to prevent separation.
- A dry white wine with good acidity works best.