Swiss Cheese Fondue Blend (Printable)

Creamy Swiss blend of melted Gruyère and Emmental with wine and spices for warm dipping.

# 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 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 - 3.5 oz blanched broccoli florets
11 - 3.5 oz blanched cauliflower florets
12 - 3.5 oz cherry tomatoes
13 - 3.5 oz baby carrots, blanched

# Method:

01 - Rub the interior of the fondue pot with the cut sides of the garlic clove and discard the garlic.
02 - Pour the white wine into the pot and warm gently over medium-low heat until it just begins to simmer.
03 - In a small bowl, toss the grated Gruyère and Emmental cheeses with cornstarch until fully 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, nutmeg, and white pepper. Maintain the fondue over low heat without allowing it to boil.
06 - Place the fondue pot over a tabletop burner and serve immediately with bread cubes and blanched vegetables for dipping.

# Expert Advice:

01 -
  • It's a built-in excuse to slow down and talk while you eat, no rushing allowed.
  • Cheese pulls become an instant icebreaker—watching someone else accidentally drop their bread into the pot feels somehow hilarious and uniting.
  • You can prep everything ahead, so the actual cooking is just presence and gentle heat.
02 -
  • Temperature is everything—too hot and the cheese breaks and separates into greasy pools; too cool and it becomes a gluey mess that won't melt properly.
  • The figure-eight stir isn't just tradition; it's the physical action that keeps emulsification happening and prevents the cheese from settling and burning on the bottom.
03 -
  • If you don't have a tabletop burner, keep the fondue pot on the stove and transfer it to the table in stages, reheating as needed—it's slightly less romantic but equally delicious.
  • Adding a tiny splash of Dijon mustard to the wine before the cheese gives an almost undetectable sophistication that people notice without being able to name it.
Return