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Classic Gruyère and Emmental Cheese Fondue

Close-up of creamy cheese fondue in a dark pot topped with golden toasted bread cubes.
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Make a cozy, traditional Swiss cheese fondue using Gruyère and Emmental. This recipe is simple to prepare and perfect for interactive dinners, date nights, or winter gatherings.

Ingredients

Scale
  • 1 pound Gruyère cheese, grated
  • 1 pound Emmental cheese, grated
  • 1 1/2 cups dry white wine (or apple cider for non-alcoholic version)
  • 2 cloves garlic, halved
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • Freshly ground black pepper to taste
  • Cubed crusty bread, blanched vegetables, and apples for dipping

Instructions

  1. Rub the inside of your fondue pot or heavy-bottomed saucepan with the cut sides of the garlic cloves. Discard the garlic.
  2. Pour the wine (or apple cider) into the pot and heat over medium heat until warm, but not boiling.
  3. In a small bowl, toss the grated cheeses with the cornstarch until evenly coated.
  4. Reduce the heat to low. Add the cheese mixture to the warm liquid one handful at a time, stirring constantly in a figure-eight motion until each addition is fully melted and smooth before adding the next. Do not let the mixture boil.
  5. Once all the cheese is melted, stir in the lemon juice, nutmeg, and pepper.
  6. Transfer the pot to a fondue burner set to low heat to keep the fondue warm and smooth during serving.
  7. Serve immediately with your chosen dippers.

Notes

  • For a non-alcoholic version, substitute dry white wine with crisp apple cider.
  • If the fondue becomes too thick, add a small splash of warm wine or lemon juice to thin it slightly.
  • Use day-old, firm bread cubes for dipping; fresh bread can fall apart easily in the cheese.
  • For a party cheese dip experience, keep the heat low to prevent scorching the bottom of the pot.

Nutrition

Find it online: https://tastethisplate.com/classic-cheese-fondue-recipe-gruyere-emmental/