Swiss Cheese Fondue Classic (Printable)

Creamy Swiss melted cheeses paired with bread cubes and veggies, ideal for sharing and cozy moments.

# Ingredient List:

→ Cheeses

01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated

→ Liquids

03 - 1 cup dry white wine
04 - 1 tbsp kirsch (cherry brandy), optional

→ Starch & Seasonings

05 - 1 tbsp cornstarch
06 - 1 garlic clove, halved
07 - 1/4 tsp freshly grated nutmeg
08 - 1/4 tsp ground white pepper

→ For Dipping

09 - 1 baguette or rustic country bread, cut into bite-sized cubes
10 - 1 cup blanched broccoli florets (approx. 3.5 oz)
11 - 1 cup blanched cauliflower florets (approx. 3.5 oz)
12 - 1 cup cherry tomatoes (approx. 3.5 oz)
13 - 1 cup baby carrots, blanched (approx. 3.5 oz)

# Directions:

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

# Expert Tips:

01 -
  • It's practically impossible to eat alone, which means you're forced to slow down and actually talk to people.
  • The actual cooking happens in minutes, but the eating stretches for hours—pure efficiency wrapped in celebration.
02 -
  • The cornstarch coating matters—I learned this the hard way when I skipped it and ended up with separated, grainy cheese that no amount of stirring could save.
  • Using stale bread isn't lazy; it's the smart move because fresh bread is too soft and slides off the fork, leaving you frustrated and hungry.
03 -
  • If you don't have a fondue pot, a small heavy-bottomed saucepan works fine—just keep it on a trivet over a tabletop burner, and the ritual stays intact.
  • The figure-eight stirring motion isn't just tradition; it prevents the bottom from sticking while distributing heat evenly, which is why it works so much better than circular stirring.
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