Print

Classic Swiss Cheese Fondue Recipe for a Cozy Night In

A piece of bread coated in thick, melted cheese being dipped into a small white bowl of cheese fondue recipe.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic Swiss cheese fondue with Gruyère and Emmental for a smooth, creamy dip. This easy recipe is perfect for interactive dinners, date nights, or cozy gatherings.

Ingredients

Scale
  • 1 pound Gruyère cheese, shredded
  • 1 pound Emmental cheese, shredded
  • 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 1 clove garlic, halved
  • Pinch of nutmeg
  • Freshly ground black pepper to taste

Instructions

  1. Rub the inside of your fondue pot or heavy-bottomed saucepan thoroughly with the cut side of the garlic clove. Discard the garlic.
  2. In a medium bowl, toss the shredded Gruyère and Emmental cheeses together with the cornstarch until the cheese is evenly coated. This step helps prevent clumping.
  3. Pour the white wine and lemon juice into the fondue pot over medium-low heat. Heat the wine until small bubbles form around the edge, but do not let it boil.
  4. Add the cheese mixture to the wine mixture one small handful at a time, stirring constantly in a figure-eight motion until each addition is completely melted and smooth before adding the next. Maintain low, steady heat.
  5. Once all the cheese is melted and the fondue is smooth, stir in the nutmeg and pepper.
  6. Transfer the pot to a fondue burner set to low heat to keep the fondue warm while serving. Stir occasionally to maintain a smooth texture.
  7. Serve immediately with your favorite dippers.

Notes

  • For the smoothest result, grate your cheese fresh instead of using pre-shredded cheese, which contains anti-caking agents that can affect melting.
  • If the fondue becomes too thick, stir in a tablespoon of warm white wine or lemon juice until it reaches your desired consistency.
  • Keep the heat low throughout the entire process; boiling the wine or cheese will cause the fondue to separate or become grainy.

Nutrition

Find it online: https://rosatasty.com/cheese-fondue-recipe-classic-smooth-cozy-night/