Description
This authentic Swiss Cheese Fondue Recipe delivers a perfectly smooth, velvety texture every time. With the right cheese blend, gentle heat, and precise technique, you’ll master a restaurant-quality fondue that elevates any gathering.
Ingredients
Scale
- 8 oz Gruyère cheese, shredded
- 8 oz Emmental cheese, shredded
- 1 cup dry white wine
- 1 garlic clove, halved
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons kirsch
- Pinch of nutmeg
- White pepper to taste
Instructions
- Rub the inside of the fondue pot with the cut sides of garlic and discard garlic.
- Add wine and lemon juice; heat over medium until small bubbles form.
- Toss shredded cheese with cornstarch until fully coated.
- Add cheese gradually, stirring constantly in a figure-eight motion until smooth.
- Mix kirsch with leftover cornstarch to form a slurry and stir into the fondue.
- Add nutmeg and white pepper; reduce heat and rest 2 minutes.
- Transfer to fondue burner and serve at 140°F, adding warm wine as needed to adjust consistency.
Notes
Always shred your own cheese for smooth melting. Keep heat gentle to prevent separation. Add cheese slowly—never rush the process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Swiss
Nutrition
- Serving Size: 1/6 recipe
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg
Keywords: cheese fondue recipe, Swiss fondue, authentic fondue, Gruyère fondue, Emmental fondue