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Classic Gruyère and Emmental Cheese Fondue

A piece of toasted bread being dipped into a small white bowl of smooth, yellow cheese fondue recipe.
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Make a creamy, smooth cheese fondue using traditional Swiss cheeses. This recipe focuses on proper technique for a velvety texture perfect for dipping.

Ingredients

Scale
  • 1 pound Gruyère cheese, shredded
  • 1 pound Emmental cheese, shredded
  • 1 1/2 cups dry white wine (like Sauvignon Blanc)
  • 2 tablespoons cornstarch
  • 1 clove garlic, halved
  • 1 teaspoon lemon juice
  • Pinch of nutmeg
  • Freshly ground black pepper to taste

Instructions

  1. Rub the inside of a heavy-bottomed pot or caquelon with the cut garlic clove. Discard the garlic.
  2. Pour the white wine into the pot and heat over medium heat until small bubbles form around the edge. Do not boil.
  3. In a small bowl, toss the shredded cheeses with the cornstarch until evenly coated.
  4. Reduce the heat to low. Add the cheese mixture to the wine one small handful at a time, stirring constantly in a figure-eight motion until each addition is completely melted and smooth before adding more.
  5. Once all the cheese is melted, stir in the lemon juice, nutmeg, and pepper. Continue stirring over low heat until the fondue is smooth and thick.
  6. If the fondue becomes too thick during serving, stir in a splash of warm wine or lemon juice. Serve immediately.

Notes

  • Use room temperature cheese for the best melting results.
  • Stirring constantly prevents the cheese from separating or becoming grainy.
  • For dipping, use cubes of crusty bread, boiled small potatoes, blanched vegetables, or apple slices.

Nutrition

Find it online: https://afripaket.com/best-cheese-fondue-recipe/