Classic Swiss Cheese Fondue Recipe

Classic Swiss Cheese Fondue Recipe

It only takes 20 minutes to make classic Swiss cheese fondue! This Alpine favorite is smooth, creamy, and rich, and perfect with sliced baguette, apple, or your favorite vegetables for dipping. Fondue is a great choice for a fun family dinner or an impressive dish for guests.

Course Appetizer

Cuisine Swiss

Keyword Cheese Fondue Recipe, Easy Cheese Fondue Recipe, Fondue Recipe, How to Make Cheese Fondue, Simple Cheese Fondue Recipe, Swiss Cheese Fondue, Swiss Fondue Recipe

Prep Time 10

Cook Time 10

Servings servings

Calories 171kcal

Author Faith Gorsky

Equipment

Fondue pot (optional; see Notes)
Fondue forks

Ingredients

8 ounces Gruyère shredded
8 ounces Emmental shredded (or more Gruyère)
4 teaspoons cornstarch
1 large clove garlic cut in half to rub inside the pot
3/4 cup dry white wine such as Sauvignon Blanc, Pinot Grigio, or un-oaked Chardonnay (see Notes)
1 teaspoon fresh lemon juice
1 tablespoon Kirsch liqueur or brandy or cognac (optional)
1/8 teaspoon white pepper
1 pinch freshly-grated nutmeg

Dipping Options:

Cubed bread
Steamed baby potatoes
Cornichons and/or pickled onions
Sliced apple or pear
Grapes
Steamed broccoli or cauliflower
Cooked sausage

US Customary - Metric

Instructions

Add the shredded cheese to a large bowl, sprinkle on the cornstarch, and toss to coat.
Rub the inside of a medium-sized pot with the cut half of the garlic.
Put the pot over medium heat and add the wine and lemon juice. Once steaming hot and starting to simmer, stir in the cheese a handful at a time until it’s well-combined. Turn the heat down as necessary if it gets too hot; it should just be simmering, not boiling.
Stir in the Kirsch, white pepper, and nutmeg.
Serve warm.

Video

Notes

What Kind of Cheese: Any Alpine-style cheese will work well here, such as Gruyère, Emmental (Emmentaler), Comté, Appenzeller, Fontina, etc. Feel free to experiment and mix, match, and adjust the ratios to suit your taste preference.
Wine Substitutions: Instead of dry white wine, you can use the same amount of pale lager or a non-alcoholic pale lager. Another option is to use water or chicken broth instead of the wine, and increase the fresh lemon juice to 1 tablespoon.
Fondue Pot: A fondue pot isn't necessary, but fondue should be served warm so it stays melted. Instead of having to periodically re-heat it, you can serve it in a fondue pot if you like. An electric fondue pot is helpful to easily maintain the correct temperature, but even a simple fondue pot warmed by tea light candles will get the job done.
Use the Right Dipping Utensils: You don't have to, but it helps to use fondue forks, which are long, three-pronged forks perfect for dipping. (Because it's a real party foul when your bread falls into the fondue pot!) Fondue forks are also useful because many are color-coded or numbered so people don't accidentally pick up someone else's fork, which is another faux pas in terms of fondue etiquette!
Storage and Reheating: This recipe should be eaten warm, and is best made right before you want to enjoy it while the cheese is still dip-able. However, you can store leftover cheese fondue covered in the fridge for up to 3 days. After it's refrigerated, cheese fondue thickens into a block. You can reheat gently it in 30-second intervals in the microwave or in a double boiler on the stovetop, stirring frequently. If necessary, you can add a little splash of hot water to thin it out.

Nutrition