Creamy Classic Swiss Cheese Fondue Recipe Easy Homemade from Scratch
A simple, authentic, and indulgent Swiss cheese fondue made with Gruyère and Emmental cheeses, perfect for cozy nights and gatherings. This creamy fondue is easy to prepare from scratch and delivers a smooth, velvety dip with classic flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Swiss
Ingredients
- 8 oz (225 g) Gruyère cheese, shredded
- 8 oz (225 g) Emmental cheese, shredded
- 1 cup (240 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 large garlic clove, halved
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon Kirsch (cherry brandy), optional
- Freshly ground black pepper, to taste
- Pinch of freshly grated nutmeg
Instructions
- Shred 8 oz each of Gruyère and Emmental cheese. Toss the shredded cheese with 1 tablespoon of cornstarch in a bowl to coat evenly.
- Rub the inside of your fondue pot or heavy saucepan thoroughly with the halved garlic clove, then discard the garlic.
- Pour 1 cup of dry white wine into the pot and warm over medium heat until it begins to simmer gently, but do not boil.
- Stir in 1 tablespoon of freshly squeezed lemon juice to the simmering wine.
- Gradually add the cheese a handful at a time, stirring constantly in a figure-eight motion until smooth and melted. Keep the heat moderate.
- Once all the cheese has melted and the mixture is smooth, stir in 1 tablespoon of Kirsch (optional).
- Add freshly ground black pepper and a pinch of nutmeg to taste, stirring gently.
- Transfer the fondue pot to a heat source to keep warm, or serve immediately from the stovetop saucepan with dippers like crusty bread, steamed vegetables, or grilled chicken.
Notes
Use good-quality Gruyère and Emmental cheeses and shred them fresh for best melting results. Coat cheese with cornstarch to prevent clumping. Melt cheese slowly over moderate heat, stirring constantly in a figure-eight motion. Avoid boiling the cheese to prevent separation. If fondue thickens too much, add a splash of warmed wine and stir gently. For a non-alcoholic version, substitute wine with low-sodium chicken broth plus lemon juice. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of wine or broth.
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 450
- Fat: 35
- Carbohydrates: 3
- Protein: 15
Keywords: Swiss cheese fondue, creamy fondue, Gruyère, Emmental, cheese dip, easy fondue recipe, cozy dinner, cheese recipe