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Cheese Fondue

Cheese fondue combines Gruyère and Emmentaler with white wine for a smooth, gently simmered dip. Serve it warm with baguette cubes for an easy shared appetizer.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Swiss
Calories: 825
Ingredients Equipment Method Notes

Ingredients
  

For the fondue
  • 8 oz Gruyère cheese finely shredded
  • 8 oz Emmentaler cheese finely shredded
  • 1 tbsp cornstarch
  • 1 cloves garlic halved
  • 1 cup dry white wine
  • 1 tbsp lemon juice
  • 1 tbsp kirsch
  • 0.125 tsp ground nutmeg
  • 0.125 tsp black pepper freshly ground
For the dippers
  • 1 baguette 16-ounce, cut into 1-inch cubes

Equipment

  • 1 2-quart heavy saucepan
  • 1 fondue pot

Method
 

Make the fondue
  1. Toss the Gruyère and Emmentaler with the cornstarch in a medium bowl until evenly coated.
  2. Rub the cut sides of the garlic over the inside of a 2-quart heavy saucepan, then discard the garlic.
  3. Add the wine and lemon juice to the saucepan.
  4. Bring to a gentle simmer over medium heat, about 3 to 5 minutes.
  5. Add the cheese mixture a handful at a time, stirring constantly and allowing each addition to melt before adding more, until the fondue is smooth, about 5 to 8 minutes.
  6. Keep it at a gentle simmer and do not let it boil.
  7. Stir in the kirsch, nutmeg, and black pepper.
  8. Transfer the fondue to a warmed fondue pot set over a low flame.
Prepare the dippers
  1. Arrange the baguette cubes around the fondue pot.
  2. Serve immediately, keeping the fondue warm without letting it bubble.

Notes

For the smoothest texture, add the cheese a handful at a time and keep the fondue at a gentle simmer without boiling. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, serve with gluten-free bread cubes.