I can’t wait to share my Simple Cheese Fondue Recipe for Swiss and cheddar that relies on one unexpected pantry ingredient you’ll want to know about.

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I love a dish that feels a little mischievous, and this Swiss & Cheddar Cheese Fondue does exactly that. I’m talking about that first pull of gooey Gruyere and sharp cheddar, strings stretching and then snapping, leaving you wanting more.

It’s the sort of Easy Cheese Fondue that makes people linger without knowing why, the conversation slowing as forks disappear into the pot. I’ve ruined a batch here and there, but somehow it always still tastes like a tiny celebration.

If you like tension between nutty and tangy, this one will make you curious enough to dig in.

Ingredients

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Gruyere cheese: Nutty, melty Swiss cheese, high in protein and calcium, rich in fat.
Sharp cheddar cheese: Bold, tangy flavor adds bite, also protein rich, adds sharpness and fat.
Dry white wine: Adds acidity and depth, helps cheese melt smooth, it’s got very little sugar.
Lemon juice: Brightens flavor, adds slight sourness and acidity, a little vitamin C.
Garlic: Rubs fondue pot or minced, gives pungent savory note, negligible calories.
Dijon mustard: Helps stabilize texture, tiny tang, low calories, adds a subtle sharpness.
French baguette: Crunchy outside soft inside, provides carbs and fiber, great for dipping.
Cornstarch: Thickens fondue and prevents separation, no flavor, gluten free.
Kirsch or cherry brandy: Optional, adds fruity boozy lift and aroma, minimal sweetness, alcohol.

Ingredient Quantities

8 oz Gruyere cheese, grated (about 225 g)

8 oz sharp cheddar cheese, grated (about 225 g)

1 cup dry white wine (240 ml)

1 tablespoon fresh lemon juice

1 clove garlic

1 tablespoon cornstarch

1 tablespoon kirsch or cherry brandy, optional

1 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

Pinch of ground nutmeg

1 French baguette, about 12 oz, for serving

How to Make this

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1. Grate the Gruyere and sharp cheddar and toss them with the tablespoon of cornstarch so the shreds are evenly coated, this helps stop the fondue from getting grainy later.

2. Cut the garlic clove in half and rub the cut side all over the inside of your fondue pot or a heavy saucepan, then throw the garlic away.

3. Pour the cup of dry white wine and the tablespoon of lemon juice into the pot and warm over medium low heat until it is steaming and tiny bubbles appear at the edges, do not let it boil.

4. Stir in the teaspoon of Dijon mustard and the 1/4 teaspoon black pepper, then reduce heat to low.

5. Add the cheese a small handful at a time, stirring constantly in a slow figure eight until each addition is fully melted and smooth before adding more, if you rush it will get stringy or grainy.

6. Once all the cheese is smooth, stir in the tablespoon of kirsch or cherry brandy if you are using it, and finish with a pinch of nutmeg; taste and adjust seasoning.

7. If the fondue gets too thick add a splash of warm wine and whisk, if it looks grainy warm it gently and whisk, and if it breaks whisk in a teaspoon of cornstarch mixed with cold water to bring it back together.

8. Transfer to a lit fondue stand or low heat and serve with cubes or slices of the French baguette for dipping, enjoy but don’t let it boil while serving or it will separate.

Equipment Needed

1. Fondue pot or heavy saucepan plus a lit fondue stand or a low heat source for serving
2. Box grater or microplane for shredding Gruyere and cheddar
3. Large heatproof mixing bowl to toss the cheese with cornstarch
4. Wooden spoon or heatproof silicone spatula for stirring in that slow figure eight, dont rush it
5. Whisk for smoothing, fixing grainy bits or bringing a broken fondue back together
6. Measuring cup and measuring spoons (1 cup, 1 tbsp, 1 tsp)
7. Chef knife and small cutting board to halve the garlic and slice the baguette if you like slices
8. Small bowl and a teaspoon for mixing cornstarch with cold water and for the kirsch if you use it
9. Fondue forks or long skewers and a platter or basket for the bread cubes

FAQ

Can I swap the cheeses for something else? Yes, but stick to melty, flavorful cheeses. Emmental, Fontina, or mild Gouda work well with Gruyere and cheddar. Use similar amounts so the texture stays right. Avoid pre shredded cheese, it has anti clumping stuff that can make the fondue gritty.

Why does my fondue get grainy or split and how do I fix it? Most graininess comes from overheating or adding cheese too fast. Take it off the heat, whisk in a splash of warm wine or hot water, then return to low heat and stir slowly in small handfuls. A tiny bit more cornstarch mixed with cold wine can help rebind it.

Can I leave out the wine or swap it for something non alcoholic? Yes. Use low sodium chicken or vegetable broth, or a mix of broth and a splash of apple cider for brightness. The lemon juice and mustard help replace the wine acidity so add them as the recipe says.

How do I keep fondue smooth and warm for serving? Keep it over a low heat source, like a fondue burner or a tea light under the pot. Stir every few minutes in a slow figure eight so it heats evenly. If it thickens, add tiny amounts of warm wine or water and stir.

What should I serve with it besides bread? Steamed baby potatoes, blanched broccoli, apple slices, pear wedges, pickles, or cooked sausage cubes are great. Make sure dippers are bite sized so they dont drag too much cheese and break the dipper.

How do I store and reheat leftovers? Refrigerate in an airtight container for up to three days. Reheat gently on the stove over very low heat or in a double boiler, stirring and adding a little warm wine or milk to loosen it as needed.

SWISS & CHEDDAR CHEESE FONDUE Recipe Substitutions and Variations

Gruyere: Emmental, Comté, Jarlsberg, Fontina
Sharp cheddar: Aged Gouda, Colby, Red Leicester
Dry white wine: Dry vermouth, low-sodium chicken or veg broth plus 1 tsp white wine vinegar, or nonalcoholic dry white wine
Cornstarch: All-purpose flour (use about 2x the amount), arrowroot, or tapioca starch

Pro Tips

– Toss the grated cheese with a little cornstarch so the shreds dont clump or go grainy. I like to chill the block for 10-15 minutes first so it grates cleanly and the cornstarch coats evenly, makes melting way smoother.

– Rub the pot with garlic then throw it away, but dont skip rubbing it. That tiny bit of garlic flavor is enough, more will overpower the cheese. If you want stronger garlic, smash a clove into the wine and fish it out before you add cheese.

– Keep the wine just steaming, not boiling, and keep the heat low while you add cheese. Add small handfuls, stir slowly in a figure-eight till each lot is fully melted before the next, rush it and itll get stringy or separate.

– If it firms up while you serve just whisk in a splash of warm wine, if it looks grainy warm gently and whisk, and if it breaks whisk in a tiny cornstarch slurry (mix cold water and cornstarch first) to bring it back. Dont use cold liquid straight into hot cheese or youll shock it.

– Use slightly stale baguette or toast your cubes a bit so they dont fall apart when you dip, and keep the fondue on low steady heat on the stand so it stays smooth but never boil it or it will separate.