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A bubbling Swiss cheese fondue with bread, potatoes, and pickles on a cozy Alpine table.

Swiss Cheese Fondue

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Silky Swiss cheese fondue made with Gruyère, Emmental, white wine, garlic, lemon, and nutmeg for dipping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Swiss
Calories: 720
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Fondue pot or heavy saucepan
  • Fondue forks
  • Box grater
  • Small bowl
  • Wooden spoon

Method
 

Prepare:
  1. Toss the grated Gruyère and Emmental with the cornstarch. Rub the inside of a fondue pot or heavy saucepan with the cut garlic clove.
  2. Arrange the bread, potatoes, cornichons, and apple on a serving platter.
Melt the Cheese:
  1. Pour the wine and lemon juice into the pot and warm over medium heat until steaming but not boiling.
  2. Add the cheese one handful at a time, stirring gently until each addition melts before adding more.
  3. Stir in the nutmeg and reduce the heat to low.
Serve:
  1. Transfer the pot to its burner and keep the fondue barely warm. Stir occasionally so the cheese remains smooth.
  2. Dip bread, potatoes, and apple into the cheese and serve with cornichons.

Nutrition

Calories: 720kcalCarbohydrates: 48gProtein: 36gFat: 43gSaturated Fat: 27gCholesterol: 125mgSodium: 920mgFiber: 5gSugar: 7g

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.