Savory Cheese Fondue Classic (Printable)

A creamy Swiss blend of Gruyère and Emmental melded into a rich, warm dipping delight.

# What You'll Need:

→ Cheese Blend

01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated

→ Fondue Base

03 - 1 clove garlic, halved
04 - 10 fl oz dry white wine
05 - 1 tsp fresh lemon juice

→ Thickener

06 - 2 tsp cornstarch
07 - 2 tbsp kirsch (optional)

→ Seasonings

08 - Freshly ground black pepper, to taste
09 - Freshly grated nutmeg, to taste

→ For Dipping

10 - 1 crusty baguette, cut into bite-sized cubes
11 - Assorted vegetables (blanched broccoli, cauliflower, carrot sticks, cherry tomatoes)

# Directions:

01 - Rub the inside of a heavy fondue pot or saucepan with the halved garlic cloves and discard the garlic.
02 - Pour the dry white wine and fresh lemon juice into the pot and heat gently over medium heat until hot but not boiling.
03 - Gradually add the grated Gruyère and Emmental cheeses, stirring constantly in a figure-eight motion until melted and smooth.
04 - Mix cornstarch with kirsch (or 2 tablespoons water if kirsch is omitted) in a small bowl to form a slurry.
05 - Stir the slurry into the cheese mixture and continue stirring until the fondue reaches a thick and creamy consistency.
06 - Add freshly ground black pepper and freshly grated nutmeg according to taste.
07 - Transfer the pot to a fondue burner to keep warm during serving.
08 - Provide bread cubes and assorted blanched vegetables for dipping.

# Expert Advice:

01 -
  • It brings people together in the most natural way—there's something irresistible about passing fondue forks around a communal pot.
  • The silky, luxurious cheese coating your bread never gets old, no matter how many times you make it.
  • It feels fancy enough for dinner guests but casual enough for a Tuesday night with someone you love.
02 -
  • If your fondue breaks or looks grainy, it's usually because the heat was too high or the cheese was added too quickly—don't panic, whisk in a splash of warm wine and slow down; it almost always recovers.
  • The figure-eight stirring motion isn't just tradition; it genuinely prevents clumping and keeps the texture perfectly smooth.
  • Temperature is everything—if your burner keeps the fondue too hot, the cheese separates; too cool and it gets thick and gluey.
03 -
  • Always grate your cheese fresh if possible—pre-shredded cheese has anti-caking agents that can make the fondue grainy or separated.
  • The figure-eight stirring motion is not just tradition; it genuinely prevents lumps and keeps the texture silky from start to finish.

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