Swiss Fondue
Swiss Fondue is a classic cheese fondue recipe that combines Gruyere, Emmentaler, and sometimes Appenzeller, making it one of the best fondue recipe choices for gatherings.
Ingredients
- 1 tbsp garlic clove (for rubbing the pan, then discard)
- 1 cup dry white wine
- 1 tbsp lemon juice
- 8 oz Gruyere, grated
- 8 oz Emmentaler cheese, grated (can sub a mild Swiss cheese)
- 3 oz Appenzeller cheese, grated (skip if unavailable)
- 4 tsp cornstarch
- 2 tbsp Kirsch (optional)
- Pinch nutmeg
- 1 tbsp salt and pepper to taste
Accompaniments:
- Cubed baguette
- Sliced apple
- Boiled red potatoes
- Steamed cauliflower, carrots, or broccoli
- Sausage
- Sliced pickles
Instructions
- Prep the Pan: Rub the inside of a small saucepan with the garlic clove, then discard the clove.
- Warm the Liquid: Pour in the white wine and lemon juice. Bring to a gentle simmer.
- Melt the Cheese: Add the cornstarch and grated cheeses in about three batches. Keep the heat low to prevent boiling. Stir gently until each batch is melted before adding the next.
- Finish and Season: Stir in Kirsch (if using), a pinch of nutmeg, salt, and pepper. Taste and adjust seasoning. Transfer to a fondue pot or keep on low heat, stirring occasionally.
Storage Instruction
Leftover cheese fondue can be kept in an airtight container in the refrigerator for up to two days. Reheat slowly on the stove or in a fondue pot, adding a splash of wine or milk if it seems too thick.
What to Serve With Cheese Fondue?
When brainstorming fondue ideas, serve your fondue cheese with cubed baguette, boiled potatoes, steamed vegetables, sausage slices, or apple wedges. These accompaniments add variety to your fondue recipes while highlighting the best cheese for fondue.
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What Do You Dip in Cheese Fondue?
If you’re curious what to dip in cheese fondue, try bread cubes, crunchy vegetables, fruit slices, or lightly cooked meats. This how to make cheese fondue guide is flexible, so feel free to experiment with different dippables. The key is choosing hearty items that won’t fall apart when dipped in fondue cheese.
Ingredients
- 1 garlic clove
- 1 cup dry white wine
- 1 tbsp lemon juice
- 8 oz Gruyere grated
- 8 oz Emmentaler cheese grated, can sub for a mild Swiss cheese
- 3 oz Appenzeller cheese grated, skip if you can't find this
- 4 tsp cornstarch
- 2 tbsp Kirsch can skip adding this liquor if desired
- pinch nutmeg
- salt and pepper to taste
Accompaniments
- cubed baguette
- sliced apple
- boiled red potatoes
- steamed cauliflower, carrots, or broccoli
- sausage
- sliced pickles
Recipe Instructions
- Rub the inside of a small saucepan with the garlic clove. Discard.
- Add the wine and lemon juice and bring to a gentle simmer.
- Add the cornstarch and cheese a little at a time, in roughly 3 batches. Be careful that it's not too hot so the cheese doesn't boil. Melt the cheese and stir until adding the next batch.
- Add the kirsch and seasonings, stirring frequently. Taste and add salt if needed. Transfer to a fondue pot or keep on the heat with the lowest setting possible. Serve, occasionally stirring.
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