Swiss cheese fondue classic (Printable)

Creamy Swiss cheese blend served warm with bread cubes and fresh vegetables.

# 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 tablespoon kirsch (cherry brandy), optional

→ Starch & Seasonings

05 - 1 tablespoon cornstarch
06 - 1 garlic clove, halved
07 - 1/4 teaspoon freshly grated nutmeg
08 - 1/4 teaspoon 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 baby carrots, blanched

# How-To Steps:

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

# Expert Suggestions:

01 -
  • It transforms simple ingredients into something that feels luxurious and intimate without requiring fancy techniques.
  • The fondue pot becomes the centerpiece—everyone stays engaged, laughing and sharing bites instead of eating in silence.
  • You can prep everything ahead and cook it in one pot, leaving you free to actually enjoy your guests.
02 -
  • If the fondue ever looks broken or grainy, it usually means the temperature spiked too high—remove it from heat immediately and whisk in a splash of cold wine to cool it down and re-emulsify the cheese.
  • The figure-eight stirring motion sounds like an affectation, but it genuinely helps distribute heat and keep the cheese from settling and clumping on the bottom of the pot.
03 -
  • Use slightly stale bread for dipping—it grips the fondue fork much better than soft fresh bread and won't slide off halfway to your mouth.
  • Blanch your vegetables for just two to three minutes so they're tender but still have some resistance when you bite into them, and always let them cool slightly so the cheese cools on contact instead of burning your mouth.
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