Ah, cheese fondue—the ultimate cozy, shareable comfort food! 🫕 Here’s a classic, foolproof Swiss-style cheese fondue recipe that’s rich, creamy, and perfect for dipping.
Classic Cheese Fondue
Ingredients (serves 4)
- 1 clove garlic, halved
- 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 8 oz Gruyère cheese, grated
- 8 oz Emmental cheese, grated
- 1 tsp cornstarch
- 1 tbsp kirsch (cherry brandy, optional)
- Freshly ground black pepper, to taste
- Nutmeg, a pinch
Dippers
- Cubed French bread or baguette
- Steamed or roasted vegetables (broccoli, cauliflower, carrots)
- Apple or pear slices
- Cooked baby potatoes
Instructions
- Prep the pot
Rub the inside of a fondue pot (or heavy-bottomed saucepan) with the cut sides of garlic. This adds subtle flavor. - Heat the wine
Pour wine into the pot and gently heat over medium heat until just simmering (do not boil). - Add cheese
Gradually add grated cheese in small handfuls, stirring constantly in a figure-eight motion until fully melted and smooth. - Stabilize with cornstarch
Toss cheese with cornstarch before adding, or sprinkle it in now, stirring until fully incorporated. This prevents separation. - Season & finish
Stir in kirsch (if using), black pepper, and a pinch of nutmeg. Keep warm over a low flame. - Serve & dip
Use fondue forks or skewers to dip bread, veggies, or fruit into the luscious cheese.
Tips for Success
- Grate cheese yourself—pre-shredded often contains anti-caking agents that prevent smooth melting.
- Low & slow heat prevents grainy cheese.
- Wine is key: the acidity keeps the cheese from clumping.
- Leftover fondue? Pour over roasted veggies or use as a creamy sauce for pasta.
If you like, I can also give a fun “flavored” version—like garlic-herb fondue or spicy pepper jack fondue—that’s perfect for a dinner party vibe.
Do you want me to do that?
