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Classic Smooth Cheese Fondue for a Celebration

A piece of toasted bread is lifted from a pot of smooth, melted cheese Fondue, showing a long, gooey cheese pull.
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Make a rich, smooth cheese fondue perfect for sharing at your next gathering, using a blend of Swiss cheeses, wine, and a touch of spirit.

Ingredients

Scale
  • 1 pound Gruyère cheese, shredded
  • 1 pound Emmental cheese, shredded
  • 1 cup dry white wine (like Sauvignon Blanc)
  • 2 tablespoons cornstarch
  • 1 clove garlic, halved
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon Kirsch (cherry brandy)
  • 1 baguette, cut into 1-inch cubes
  • Assorted dippers (apples, boiled potatoes, steamed vegetables)

Instructions

  1. Rub the inside of your fondue pot or heavy-bottomed saucepan with the cut garlic clove. Discard the garlic.
  2. In a medium bowl, toss the shredded cheeses with the cornstarch until evenly coated. This prevents clumping.
  3. Pour the white wine and lemon juice into the pot. Heat over medium-low heat until small bubbles form around the edge; do not boil.
  4. Gradually add the cheese mixture to the wine, a handful at a time, stirring constantly in a figure-eight motion until each addition is melted and smooth before adding more. Keep the heat low.
  5. Once all the cheese is melted and the mixture is smooth, stir in the nutmeg and Kirsch.
  6. Transfer the pot to a fondue burner set to low heat to keep the fondue warm. If the fondue becomes too thick, stir in a splash of warm wine.
  7. Serve immediately with bread cubes and your chosen dippers.

Notes

  • For the best texture, grate the cheese yourself instead of using pre-shredded cheese.
  • If you do not have Kirsch, you can omit it, but it adds a traditional flavor note.
  • Keep the heat low throughout the process to prevent the cheese from separating or becoming stringy.

Nutrition

Find it online: https://yumdrizzle.com/fondue-smooth-cheese-fondue-recipe/