Classic Swiss Cheese Fondue

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This traditional Swiss fondue combines nutty Gruyère and mild Emmental cheeses melted into dry white wine for a silky, scoopable dip that’s ideal for sharing. It’s a perfect Valentine’s Day recipe for a romantic dinner for two, or scale it up for a fun Galentine’s celebration with friends gathered around the pot.

Why You’ll Love It

  • Ready in under 20 minutes
  • Only 6 ingredients
  • Impressive presentation with minimal effort
  • Naturally gluten-free when served with vegetables or gluten-free bread
  • Easily doubled for larger groups

Ingredients

For the fondue:

  • 8 oz Gruyère cheese, shredded (about 2 cups)
  • 8 oz Emmental cheese, shredded (about 2 cups)
  • 1 tablespoon cornstarch
  • 1 cup dry white wine (Sauvignon Blanc or dry Riesling work well)
  • 1 garlic clove, halved
  • 1 tablespoon kirsch (cherry brandy) – optional but traditional
  • Pinch of freshly grated nutmeg
  • Freshly ground black pepper to taste

For dipping:

  • 1 crusty baguette, cut into 1-inch cubes (leave some crust on each piece)
  • Steamed broccoli florets
  • Apple slices
  • Baby potatoes, boiled and halved

Steps

  1. Prep the cheese. Toss the shredded Gruyère and Emmental with the cornstarch in a large bowl until evenly coated. The cornstarch prevents the cheese from clumping and separating—this step is essential for smooth fondue.
  2. Prepare the pot. Rub the inside of a fondue pot or heavy-bottomed saucepan with the cut sides of the garlic clove. Leave the garlic in the pot for extra flavor or discard it.
  3. Heat the wine. Pour the wine into the pot and set over medium-low heat. Warm until the wine just begins to steam and tiny bubbles form around the edges, about 3 minutes. Do not let it boil.
  4. Add the cheese gradually. Add a handful of the cheese mixture to the warm wine, stirring constantly with a wooden spoon or silicone spatula in a figure-eight motion. Wait until each addition is fully melted before adding more. This process takes 8–10 minutes total.
  5. Finish the fondue. Once all the cheese is melted and smooth, stir in the kirsch if using, plus the nutmeg and pepper. The fondue should be creamy and coat the back of a spoon.
  6. Transfer and serve. If you heated the fondue on the stovetop, transfer it to a fondue burner stand set to low. Keep the flame as low as possible—just enough to maintain warmth without continuing to cook the cheese.

Helpful Tips & Substitutions

Why the cornstarch matters: Cheese contains proteins that can clump when heated. Cornstarch coats these proteins and helps them stay suspended in the liquid, giving you that smooth, scoopable texture instead of a stringy mess.

Cheese swaps: If you can’t find Emmental, substitute with Jarlsberg or even a mild Swiss. For a more pronounced flavor, use all Gruyère. Fontina also works well for a milder, creamier fondue.

No kirsch? Substitute 1 teaspoon fresh lemon juice for brightness, or simply omit it.

Wine matters: Use a wine you’d actually drink. Avoid anything too oaky or sweet. A Pinot Grigio or unoaked Chardonnay also works.

Non-alcoholic version: Replace the wine with 1 cup low-sodium chicken broth plus 1 tablespoon lemon juice. The flavor will be different but still delicious.

If the fondue gets too thick: Stir in a splash of warm wine to thin it out.

If the fondue separates: Add 1 teaspoon cornstarch mixed with 1 tablespoon cold wine and stir vigorously over low heat until it comes back together.

Shredding tip: Use a box grater to shred your own cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

Serving Ideas

Set out an assortment of dippers on a large board or platter so guests can help themselves.

Best dippers: crusty bread cubes, steamed broccoli, cauliflower, roasted baby potatoes, apple slices, pear slices, cornichons, and cured meats like salami.

Provide each person with a fondue fork for dipping. Tradition says if you lose your bread in the pot, you owe the table a kiss—perfect for Valentine’s Day.

Pair with a glass of the same wine you used in the fondue, or try a crisp hard cider.

Make-Ahead & Storage

Prep ahead: Shred and toss the cheese with cornstarch up to 2 days in advance. Store in an airtight container in the refrigerator. Cube the bread and store in a paper bag at room temperature.

Leftovers: Leftover fondue will solidify as it cools. Refrigerate in an airtight container for up to 3 days.

Reheating: Gently reheat in a saucepan over very low heat, stirring constantly and adding a splash of wine to loosen. Do not microwave—it will separate.

Freezing: Not recommended. The texture changes significantly after freezing and thawing.

The Secret to Perfect Fondue

Low heat is everything with fondue. High heat causes the proteins in cheese to seize up and turn stringy or grainy. Patience during the melting process—adding cheese gradually and stirring constantly—rewards you with a perfectly smooth pot every time.

This recipe serves 2 as a main course with plenty of dippers, or 4 as an appetizer. Set it in the center of the table and let the conversation flow while you dip, swirl, and enjoy.

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