Swiss cheese fondue classic (Printable)

Rich, creamy melted Swiss cheeses paired with bread cubes 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 blanched baby carrots

# Directions:

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

# Expert Tips:

01 -
  • It transforms dinner into an interactive experience where everyone gathers around one pot and actually talks.
  • The combination of Gruyere and Emmental creates a silky, nutty flavor that feels indulgent without being heavy.
  • You can prep everything ahead and let your guests do the dipping, which means less time in the kitchen and more time at the table.
02 -
  • Never let the fondue boil once the cheese is added, or it will turn stringy and separate into an oily mess.
  • Stir constantly in a figure-eight pattern to keep the texture smooth and encourage even melting.
  • If the fondue gets too thick, whisk in a splash of warm wine to loosen it back up.
03 -
  • Use slightly stale bread cubes—they hold up better on the fork and won't fall apart in the cheese.
  • Swirl each bite in a figure-eight motion before pulling it out to coat it evenly and keep the fondue moving.
  • Pair the meal with a dry white wine or a light lager, as tradition says it aids digestion and balances the richness.
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