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Classic Gruyère and Emmental Cheese Fondue

A piece of toasted bread is dipped into a white bowl of hot, melted cheese fondue recipe, showing long cheese pulls.
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A reliable recipe for creamy, velvety Swiss cheese fondue using Gruyère and Emmental, perfect for cozy nights or parties.

Ingredients

Scale
  • 1 pound Gruyère cheese, shredded
  • 1 pound Emmental cheese, shredded
  • 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons cornstarch
  • 1 clove garlic, halved
  • 1 teaspoon lemon juice
  • Pinch of freshly ground black pepper
  • Pinch of nutmeg

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 cheese with the cornstarch until evenly coated.
  3. Pour the white wine and lemon juice into the pot and heat over medium heat until small bubbles form around the edges. Do not boil.
  4. Reduce the heat to low. Add the cheese mixture one handful at a time, stirring constantly in a figure-eight motion until each addition is fully melted and smooth before adding the next.
  5. Continue stirring until all the cheese is incorporated and the mixture is smooth and creamy.
  6. Stir in the pepper and nutmeg.
  7. Keep the fondue warm over very low heat, stirring occasionally, while serving. If the fondue becomes too thick, stir in a tablespoon of warm wine or hot water.

Notes

  • For best results, shred the cheese yourself; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • Serve immediately with bread cubes, boiled small potatoes, blanched vegetables, or apple slices for dipping.
  • If you do not have a fondue pot, keep the fondue warm on the lowest setting of your stove, stirring frequently.

Nutrition

Find it online: https://recipesfleet.com/cheese-fondue-recipe-classic-swiss-melt/