Swiss Cheese Fondue Blend (Printable)

A creamy blend of melted Gruyère and Emmental with white wine and spices, perfect for dipping.

# Ingredient List:

→ Cheeses

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

→ Liquids

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

→ Starch & Seasonings

05 - 1 tbsp cornstarch
06 - 1 garlic clove, halved
07 - 1/4 tsp freshly grated nutmeg
08 - 1/4 tsp 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 blanched baby carrots

# Directions:

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

# Expert Tips:

01 -
  • It turns a simple dinner into an event where everyone stays engaged and present around the table.
  • The combination of Gruyère and Emmental creates a flavor that's both sophisticated and comforting—rich without being heavy.
  • Once you master this, you'll find yourself making it constantly because it genuinely brings people together.
02 -
  • The figure-eight stirring motion isn't just tradition—it actually distributes heat and melting more evenly than regular stirring.
  • If your fondue breaks or becomes grainy, whisk in a splash of warm wine and reduce the heat immediately; it can usually be saved.
  • Using cheese that's at room temperature before grating melts more smoothly and quickly than cold cheese straight from the fridge.
03 -
  • Keep a small container of warmed wine nearby to adjust the consistency if your fondue gets too thick while sitting.
  • Let your cheese reach room temperature before using it—cold cheese takes longer to melt and can cause uneven blending.
  • If you don't have a fondue pot, a small heavy-bottomed pot on a stove with a portable burner works just as well, though fondue pots were designed for this exact reason.
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