... Print

The Best Classic Swiss Cheese Fondue Recipe: Foolproof Creamy Melt

A piece of toasted bread is dipped into a white pot of smooth, melted cheese fondue recipe, dripping excess cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome to My Kitchen! I am sharing my foolproof recipe for classic Swiss cheese fondue. You will learn how to achieve a velvety, non-breaking melt using Gruyère and Emmental, perfect for your next cozy gathering or interactive dinner night.

Ingredients

Scale
  • 1 pound Gruyère cheese, shredded
  • 1 pound Emmental cheese, shredded
  • 1 clove garlic, halved
  • 1 1/2 cups dry white wine (like Sauvignon Blanc)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Pinch of nutmeg

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 medium bowl, toss the shredded cheeses with the cornstarch until evenly coated. This step helps prevent clumping.
  3. Pour the white wine into the pot and heat over medium heat until small bubbles form around the edge. Do not boil.
  4. Add the lemon juice and Dijon mustard to the wine. Stir to combine.
  5. Gradually add the cheese mixture to the wine, a small handful at a time, stirring constantly in a figure-eight motion. Keep the heat low to medium-low.
  6. Continue stirring until all the cheese is melted and the mixture is smooth and creamy. If the fondue becomes too thick, add a splash more wine.
  7. Stir in the nutmeg.
  8. Transfer the pot to a fondue burner set to low heat to keep warm while serving.

Notes

  • For the best texture, grate your own cheese instead of using pre-shredded varieties, which often contain anti-caking agents.
  • If you prefer a non-alcoholic version, substitute the white wine with equal parts chicken broth and an extra teaspoon of lemon juice.
  • Keep the heat low during serving to maintain the velvety texture. If the fondue starts to separate, stir in a teaspoon of lemon juice or wine.
  • The best dippers include cubed crusty bread (day-old is great), boiled small potatoes, blanched broccoli florets, and apple slices.

Nutrition

Find it online: https://carlacooking.com/cheese-fondue-recipe-foolproof-creamy-melt/