I can’t resist sharing why my White Wine Swiss Cheese Fondue has become my go-to Swiss Cheese Fondue for fuss-free entertaining.

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Yes you DO want White Wine Swiss Cheese Fondue. I say that because the dry white wine lifts the nutty bite of the Swiss cheese mix and gives the whole pot a brightness that makes people talk, trust me.

I mess up sometimes and get a bit too thick, but one trick with dusting cheese stops the clumping, seriously. This is my take on the Best Cheese Fondue and it actually makes you plan a full Fondue Dinner even on a random Wednesday, and no, you wont regret it.

Seriously its borderline dangerous.

Ingredients

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Garlic: Rubbing the pot, adds savory bite, minimal calories, small fibre and vitamin C
White wine: Dry white wine gives acidity and brightness, low calories, no fibre, adds tang
Swiss cheese mix: Rich in protein and calcium, adds creamy nutty flavor, higher in saturated fat
Emmental: Emmental brings mild slightly sweet notes, melts smooth, provides protein and fat
Cornstarch: Helps stabilize and thicken the fondue, keeps cheese smooth, neutral flavor
Kirsch: Cherry brandy adds subtle fruit lift and depth, optional, small alcohol trace remains
Baguette: Crusty bread offers chew and texture, carbs for dipping, little fiber depending on loaf

Ingredient Quantities

1 garlic clove, halved

1 cup (240 ml) dry white wine (Sauvignon Blanc or Pinot Grigio)

1 lb (450 g) Swiss cheese mix, grated (about 8 oz Gruyere and 8 oz Emmental)

1 tablespoon cornstarch (or 1 tablespoon all purpose flour)

1 tablespoon kirsch (cherry brandy) (optional)

1 teaspoon lemon juice (optional)

1 teaspoon Dijon mustard (optional)

Freshly ground black pepper to taste

Pinch of freshly grated nutmeg

1 crusty baguette, cut into 1 inch cubes for dipping

Extra flour or cornstarch for dusting cheese, if needed

How to Make this

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1. Grate the Swiss cheeses cold and toss them with the tablespoon of cornstarch or flour so they dont clump; dust a little extra cornstarch or flour on any big clumps if needed.

2. Rub the inside of your fondue pot or a heavy saucepan with the cut garlic halves, then discard the garlic.

3. Pour the 1 cup dry white wine into the pot and warm it over medium low heat until it is steaming and just starting to simmer, do not boil.

4. With the wine gently simmering, add the grated cheese a handful at a time, stirring constantly with a wooden spoon in a slow figure 8 motion until each addition is melted and smooth before adding more.

5. If using, stir in the tablespoon kirsch, teaspoon lemon juice and teaspoon Dijon mustard, then season with freshly ground black pepper and a pinch of freshly grated nutmeg; taste and adjust.

6. Keep the heat low the whole time or the cheese will get grainy; if it gets too thick add a splash of warm wine and stir, if too thin whisk in a little cornstarch slurry (1 tsp cornstarch mixed with cold water) and heat gently.

7. Transfer to a fondue burner or keep over the lowest heat possible and give it a quick stir now and then to keep it silky.

8. Serve with 1 inch cubes of crusty baguette for dipping, you can toast the bread slightly if it is very fresh so it holds up better.

9. To revive separated or grainy fondue take the pot off the heat and whisk in a small splash of hot wine or a spoon of hot water, or briefly return to very low heat while whisking; reheat gently, do not boil.

Equipment Needed

1. Fondue pot or a heavy, heavy-bottomed saucepan (3 to 4 qt) — for melting and serving, either one works fine.
2. Box grater or coarse cheese grater for grating the Gruyere and Emmental.
3. Wooden spoon for the slow figure 8 stirring, keeps the cheese silky.
4. Measuring cup for the 1 cup wine and a set of measuring spoons (Tbsp + tsp).
5. Small bowl and a teaspoon or small spoon to mix the cornstarch slurry.
6. Whisk to smooth out any graininess or to blend the slurry in.
7. Fondue forks or long skewers (and a pair of tongs if you prefer) for dipping.
8. Serrated knife and cutting board to slice the baguette into 1 inch cubes.

FAQ

Why did my fondue turn grainy or separate?

Usually it got too hot or the cheese wasnt dusted with enough cornstarch. Take it off the heat, whisk in a little warm wine (or a cornstarch slurry) until smooth, then keep the temp low. Slow melting and constant stirring are key.

Can I use different cheeses or just one type?

You can, but use good melting, aged cheeses like Gruyere, Emmental, Comte or Appenzeller. Mixing two types gives better flavor and texture; avoid fresh soft cheeses cause they wont melt the same.

I dont want to use alcohol. What can I substitute for the white wine and kirsch?

Replace wine with low-sodium chicken or vegetable broth plus a teaspoon white wine vinegar or lemon juice for acidity. Omit kirsch; a splash of cherry juice wont mimic it exactly, but wont ruin things either.

How do I keep the fondue smooth while serving?

Keep it warm over a low flame in a fondue pot and stir every few minutes. If it thickens, whisk in a little warm wine or broth. Never crank the heat up, itll only make it oily or lumpy.

Can I make this ahead and reheat?

Yes, you can make it a day ahead and chill. Reheat gently over low heat, stirring and adding a splash of wine or broth to loosen it. Freezing is not recommended cause texture will suffer.

What are good dippers besides a crusty baguette?

Steamed baby potatoes, blanched broccoli or cauliflower, apple slices, cured meats, and pickles all work great. Just cut things into bite sized pieces so they pick up on your fork easy.

White Wine Swiss Cheese Fondue Recipe Substitutions and Variations

Dry white wine (Sauvignon Blanc or Pinot Grigio): swap for dry vermouth or a splash of dry sherry, or go non alcoholic with low sodium chicken or vegetable broth plus a splash of lemon juice or white wine vinegar, trust me it still tastes great
Swiss cheese mix (Gruyere and Emmental): use Comte, Fontina or Raclette for similar melt and nutty flavor, or mix in aged cheddar for a sharper bite
Kirsch cherry brandy optional: replace with a splash of brandy or Cognac, or for the cherry note use a little cherry juice plus a teaspoon of brandy
Crusty baguette for dipping: use sourdough or ciabatta, a country loaf, or go bread free with blanched veggies or small boiled baby potatoes

Pro Tips

1. Keep the cheese rock cold until you grate it, and toss the shreds with a little cornstarch right away so they dont clump. If the cheese starts to smoosh instead of grate, pop it in the freezer for 10 minutes and then grate. It’ll melt smoother and faster.

2. Use a crisp, not oaky, white wine with good acidity and warm it gently before the cheese goes in. That acid is what helps the cheese emulsify, so dont skimp. If you want an extra flavor boost try a spoon of kirsch, but taste first so it doesnt overpower.

3. Stir slowly and steadily in a figure 8 motion while adding cheese in small handfuls. Patience here beats high heat. If you find its getting grainy, take it off the heat and whisk in a splash of hot wine or warm water to bring it back together.

4. For texture fixes keep a tiny jar of cornstarch slurry nearby: a teaspoon cornstarch mixed with cold water. If the fondue is too thin whisk in a bit, then warm gently. If too thick add a splash of warm wine, not cold stuff, so you dont shock the emulsion.

5. Prep your dippers so they hold up. Slightly stale or lightly toasted baguette cubes are best, and thicker crusty pieces work way better than fresh soft slices. Also have extra forks and a small burner or heat diffuser so the pot stays gentle and steady while you eat.