Print: Classic Swiss Fondue

Traditional Swiss fondue is so easy to make. My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version using Gruyère and Emmental cheeses. I love the ritual and it's so fun (and easy!) for entertaining. If you can find it, a splash of kirsch just before serving really gives fondue a nice kick. Enjoy with your favorite bread, boiled baby potatoes, cornichons, and pickled onions.

Prep

17 min

Cook

58 min

Servings

Difficulty

Medium

Ingredients

2.5 cups shredded Gruyère cheese
2.5 cups shredded Emmental cheese
2 tablespoons cornstarch
1 clove garlic , halved
1.5 cups dry white wine

Instructions

1 Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
2 Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
3 Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

Nutrition per serving

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