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The Best Authentic Swiss Cheese Fondue Recipe: Gruyère & Emmental Melt

A close-up of creamy cheese fondue recipe served in a beige pot with toasted bread cubes for dipping.
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Create a silky, non-breaking cheese fondue using the classic Gruyère and Emmental blend. This easy recipe delivers a velvety melted cheese experience perfect for cozy gatherings or parties.

Ingredients

Scale
  • 1 pound Gruyère cheese, shredded
  • 1 pound Emmental cheese, shredded
  • 1 1/2 cups dry white wine (like Sauvignon Blanc)
  • 2 tablespoons cornstarch
  • 1 clove garlic, halved
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon Kirsch (optional, for authentic flavor)

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. In a small bowl, toss the shredded Gruyère and Emmental cheeses with the cornstarch until evenly coated. This step prevents clumping.
  3. Pour the white wine into the pot and heat over medium heat until it just begins to simmer. Do not boil.
  4. Add the cheese mixture to the wine one handful at a time, stirring constantly in a figure-eight motion until each addition is fully melted and smooth before adding the next. Keep the heat low to medium-low.
  5. Once all the cheese is melted and the mixture is smooth, stir in the lemon juice and nutmeg.
  6. If using, stir in the Kirsch.
  7. Transfer the pot to a fondue burner set to low heat to keep the fondue warm and velvety during serving.

Notes

  • For the creamiest texture, grate your cheese fresh instead of using pre-shredded varieties.
  • If the fondue becomes too thick while serving, stir in a tablespoon of warm white wine or lemon juice.
  • Serve immediately with cubed French bread, small boiled potatoes, blanched vegetables, or apple slices for dipping.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-cheese-fondue-recipe-creamy-melt/