Swiss Cheese Fondue Blend (Printable)

A creamy blend of Swiss cheeses melted with white wine and seasoned for a cozy, shareable dish.

# What You'll Need:

→ Cheeses

01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated

→ Liquids

03 - 1 cup dry white wine
04 - 1 tablespoon kirsch (cherry brandy), optional

→ Starch & Seasonings

05 - 1 tablespoon cornstarch
06 - 1 garlic clove, halved
07 - 1/4 teaspoon freshly grated nutmeg
08 - 1/4 teaspoon ground white pepper

→ For Dipping

09 - 1 baguette or rustic country bread, cut into bite-sized cubes
10 - 1 cup blanched broccoli florets
11 - 1 cup blanched cauliflower florets
12 - 1 cup cherry tomatoes
13 - 1 cup baby carrots, blanched

# How to Make It:

01 - Rub the inside of a heavy fondue pot with the cut sides of the garlic clove and discard the garlic.
02 - Pour the white wine into the pot and heat gently over medium-low heat until just simmering.
03 - In a small bowl, toss the grated Gruyère and Emmental cheeses with cornstarch until evenly coated.
04 - Gradually add the cheese mixture to the hot wine, stirring constantly in a figure-eight motion until melted and smooth.
05 - Stir in kirsch (if using), freshly grated nutmeg, and ground white pepper; keep warm over low heat without boiling.
06 - Place the fondue pot over a tabletop burner and serve immediately with bread cubes and assorted vegetables for dipping.

# Expert Hints:

01 -
  • It's the easiest way to feel like you're hosting something fancy without spending hours alone in the kitchen.
  • Watching people dip their own bread and vegetables means less fussing from you and more time enjoying company.
  • The kitchen fills with this cozy, wine-and-cheese smell that instantly makes everyone feel cared for.
02 -
  • Room-temperature wine added to cold cheese creates clumps that no amount of stirring can fix—always warm the wine first, and introduce cheese slowly.
  • If your fondue breaks or becomes grainy, add a splash of hot white wine and whisk vigorously away from heat; often it recovers.
  • Cornstarch is essential; attempting fondue without it nearly always ends in separation and regret.
03 -
  • Use a burner that maintains steady, low heat—sudden temperature spikes will break the fondue and create an unpleasant, separated texture.
  • If you don't have kirsch, a splash of dry sherry or even brandy adds that subtle depth without being noticeable to anyone unfamiliar with the original.
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