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A bubbling pot of classic Swiss cheese fondue, surrounded by dippers like bread cubes, blanched veggies, cured meats, and sliced fruits. Photographed on a wooden table in warm lighting using a Canon EOS R5 with a 50mm lens to capture the creamy texture and cozy atmosphere.

Classic Swiss Cheese Fondue

This classic Swiss cheese fondue features a blend of Gruyère and Emmental, combined with dry white wine for a smooth, creamy texture. Perfect for cozy gatherings with friends and family.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 People
Course: Appetizer
Cuisine: Swiss
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 300 g Gruyère cheese grated
  • 300 g Emmental cheese grated
  • 1 tablespoon cornflour
  • 1 garlic clove halved
  • 300 ml dry white wine e.g., Riesling or Sauvignon Blanc
  • 1 tablespoon Kirsch optional
  • Freshly grated nutmeg to taste
  • Crusty bread cubes lightly blanched vegetables, cured meats, and fruits for dipping

Method
 

  1. Prepare the Cheese: Grate the Gruyère and Emmental cheese, then mix with cornflour to help stabilize the fondue.
  2. Prepare the Pot: Rub the inside of the fondue pot with the halved garlic clove for a subtle garlic flavor.
  3. Heat the Wine: Pour the white wine into the fondue pot and gently bring it to a simmer over medium heat.
  4. Add the Cheese: Gradually add the cheese to the pot, one handful at a time, stirring constantly until smooth and creamy.
  5. Add Flavorings: Stir in the Kirsch (if using) and a pinch of grated nutmeg for extra depth of flavor.
  6. Serve: Place the fondue pot over a low flame to keep the cheese warm and serve with a variety of dippers like bread cubes, veggies, meats, and fruits.

Notes

  • For a smoother fondue, stir in a figure-eight motion and keep the temperature low.
  • Day-old bread works best for dipping as it holds its shape better.
  • Keep the fondue over a gentle heat to maintain its creamy texture throughout the meal.