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Foolproof Velvety Cheese Fondue Recipe: Classic Gruyère and Emmental Melt

A piece of crusty bread being dipped into a bowl of smooth, yellow cheese fondue recipe using a fondue fork.
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Master the best cheese fondue with this classic Swiss recipe featuring Gruyère and Emmental. Learn the simple science to achieve a luxurious, velvety melt that never clumps, perfect for cozy nights or parties.

Ingredients

Scale
  • 1 cup dry white wine (like Sauvignon Blanc)
  • 1 clove garlic, halved
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch
  • 1 pound Gruyère cheese, shredded
  • 1 pound Emmental cheese, shredded
  • Pinch of freshly ground black pepper
  • Pinch of nutmeg
  • 1.5 ounces Kirsch (optional, for authenticity)

Instructions

  1. Rub the inside of your fondue pot or heavy-bottomed saucepan with the cut side of the garlic clove. Discard the garlic.
  2. Pour the white wine and lemon juice into the pot. Heat over medium heat until small bubbles form around the edge; do not boil.
  3. In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Stir this slurry into the warm wine mixture. Continue stirring until the liquid thickens slightly.
  4. Reduce the heat to low. Add the shredded Gruyère cheese one handful at a time, stirring constantly in a figure-eight motion until each addition is completely melted and smooth before adding the next.
  5. Once all the Gruyère is incorporated, add the Emmental cheese in the same manner, stirring until fully melted and creamy. Keep the heat very low to prevent the cheese from separating.
  6. Stir in the pepper, nutmeg, and Kirsch, if using. Taste and adjust seasoning.
  7. Serve immediately, keeping the heat very low (or using a proper fondue burner) to maintain the velvety texture. If the fondue becomes too thick, stir in a splash of warm wine or lemon juice.

Notes

  • For the creamiest texture, shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
  • Always add cheese slowly over low heat. High heat causes the proteins to seize, resulting in a grainy or broken fondue.
  • If you skip the Kirsch, add a tiny bit more lemon juice to maintain the necessary acidity for a smooth melt.
  • Great dippers include crusty bread cubes (day-old is best), boiled small potatoes, blanched broccoli florets, and apple slices.

Nutrition

Find it online: https://tastethisplate.com/cheese-fondue-recipe-velvety-melt-guide/