Swiss Cheese Fondue Recipe

I absolutely love this fondue recipe because it transforms a simple gathering into a deliciously interactive experience with its melt-in-your-mouth combination of Swiss cheese, white wine, and a hint of kirsch. Plus, the blend of nutmeg and lemon juice adds an unexpected zing that keeps me coming back for more, making every dip uniquely satisfying and oh-so Instagrammable!

I take great pleasure in making a classic Swiss Cheese Fondue, transforming my dining room into a cozy gathering space. This creamy, communal dish comes together with a harmonious blend of 1 pound of grated Swiss cheese (like Emmental and Gruyère), 1 cup of dry white wine, and the perfect touches of kirsch and freshly grated nutmeg.

By far my favorite part of the whole experience, however, is having friends over to partake in the fondue with a variety of dippers. Crusty bread cubes, fruit like fresh apple slices, and vegetables serve well for dunking in the fondue.

Ingredients

Swiss Cheese:
Protein and calcium are present in abundance and impart a creamy texture.

Garlic:
Imparts aromatic taste, possesses beneficial antioxidants.

Dry White Wine:
Adds a slight sourness that increases the flavor’s richness and depth.

Cornstarch:
Assists in thickening the fondue, making sure it is smoothly consistent.

Fresh Lemon Juice:
Illuminates flavor, provides a touch of citrus zest.

Kirsch:
A subtle fruitiness and depth are added by the cherry brandy.

White Pepper:
Delivers a mild warmth that is unobtrusive.

Nutmeg:
Provides a warm, nutty undertone to balance flavors.

Ingredient Quantities

• 1 pound grated Swiss cheese (such as Emmental or Gruyère)
• 1 clove garlic, halved
• 1 cup dry white wine
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 1 tablespoon kirsch (cherry brandy)
• 1/4 teaspoon ground white pepper
• Pinch of freshly grated nutmeg
• Assorted dippers (bread cubes, vegetables, apple slices)

Instructions

1. Take a halved clove of garlic and rub the interior of a fondue pot or heavy saucepan with it, then dispose of the clove.

2. In a medium bowl, combine the cornstarch with the grated Swiss cheese. Mix well, coating the cheese lightly with cornstarch.

3. Combine the white wine and lemon juice in the fondue pot, and heat gently over medium-low heat until warm, but not boiling.

4. Slowly incorporate the cheese mixture into the pot, stirring in a constant zigzag pattern (not circular) to ensure the cheese doesn’t lump up, until the cheese is fully integrated and the sauce is smooth.

5. Add the kirsch, white pepper, and nutmeg, and mix thoroughly.

6. Keep the fondue cooking over low heat until it reaches a creamy consistency. Do not let the mixture boil.

7. Once the fondue is smooth and completely melted, move the pot to a fondue stand or another heatproof surface where it can remain warm while being served.

8. Place various dippers like bread cubes, vegetables, and apple slices around the fondue pot.

9. To keep the dippers in the cheese, use fondue forks. Stir the cheese occasionally to keep it creamy.

10. Savor your Swiss cheese fondue right away, maintaining the cheese in a state of gentle warmth throughout the entire serving.

Equipment Needed

1. Fondue pot or heavy saucepan
2. Medium bowl
3. Grater (for cheese if not pre-grated)
4. Garlic press or knife (to halve garlic)
5. Measuring cups and spoons
6. Stirring spoon or spatula
7. Fondue stand or heatproof surface
8. Fondue forks

FAQ

• Is it necessary to use both Emmental and Gruyère cheese in Swiss cheese fondue?Using a combination of Emmental and Gruyère is customary and lends a well-rounded flavor to the dish. Those who prefer only one type of cheese may use it instead. When pairing Gruyère with a dish, you may notice its nutty taste coming through—that is, if you can manage to not scarf down the fondue before you have a chance to really taste it! Emmental, meanwhile, is sweet and mild, making it a good cheese to use in a combo platter.
• Can I substitute kirsch with another ingredient?– Yes, if kirsch is not on hand, you can replace it with brandy or just leave it out, although the fondue does gain a unique flavor from the addition of kirsch.
• What kind of dry white wine is suitable for this fondue?– A white wine that is crisp and dry, like a Sauvignon Blanc or a Pinot Grigio, pairs well. The wine’s acidity helps to soften the cheese.
• Why is lemon juice added to the fondue?– Adding acidity, such as lemon juice, helps emulsify the cheese and prevents it from becoming stringy or separating.
• How do I prevent the cheese from clumping or becoming stringy?– Over low heat, stir constantly, and ensure the wine is warm before adding the cheese. The cornstarch also helps to bind the cheese together smoothly.
• What are some good dippers to serve with cheese fondue?Common choices are pieces of crusty bread, steamed vegetables (like broccoli or asparagus), apple slices, and cured meats. Pick options that balance the creaminess and cheesiness of the fondue.
• Can I prepare this fondue without alcohol?Although the alcohol contributes to the flavor and helps with the texture, you can replace it with a mixture of non-alcoholic white wine or broth and a bit of apple cider vinegar for the necessary acidity. The flavor will be close but not identical.

Substitutions and Variations

If you want a different flavor profile, replace Swiss cheese with a combination of gouda and sharp white cheddar.
If you prefer not to use alcohol, you may use apple cider or chicken broth instead of dry white wine.
Substitute potato starch or arrowroot powder for cornstarch when you want to thicken something.
Substitute your choice of brandy for kirsch or, if you prefer, use extra lemon juice and a bit of sugar for an equally refreshing effect.
Use ground black pepper in place of white pepper for another flavor twist.

Pro Tips

1. Temperature Control Maintain a consistent medium-low heat throughout the cooking process to prevent the cheese from seizing or becoming stringy. Boiling will cause the cheese to separate and ruin the texture of your fondue.

2. Mix Preventively Coating the cheese with cornstarch before adding it to the pot helps thicken the fondue and stabilize the cheese and wine blend, ensuring a smooth final consistency.

3. Stir with Purpose Stir the cheese in a zigzag pattern instead of circular motions. This technique helps the cheese incorporate better without clumping together.

4. Wine Selection Opt for a dry white wine, such as Sauvignon Blanc or Pinot Grigio, to enhance the flavor without introducing sweetness. Having the wine slightly warmed before adding it to the pot can also help integrate it smoothly.

5. Flavor Enhancements Experiment with your seasonings by trying a small pinch of mustard powder or a splash of Worcestershire sauce. These additions can give the fondue a slightly different depth and complement the cheese well.