Traditional Swiss Cheese Fondue

Slice of bread in a plate, a cooking pot and another plate with cheese cubes

5 from 2 votes

This traditional Swiss Cheese Fondue recipe blends Gruyere, Emmental, and Appenzeller cheese, melted with wine, and seasoned with garlic and nutmeg. It's served with crusty bread and various accompaniments like gherkins, apples, and pickled onions.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Swiss

Diet: Vegetarian

Servings: cups

Calories: 562kcal

Equipment

1 fondue pot
1 saucepan

Ingredients

6 oz. Gruyere cheese
6 oz. Swiss emmental cheese
2 oz. Appenzeller cheese
2/3 cup white wine
2.5 tsp. corn starch
1 clove garlic minced
pinch of nutmeg
salt and pepper to taste

US Customary - Metric

Instructions

Grate the cheese and mix together. Prep all your ingredients for dipping before you start as the fondue needs to be served immediately as soon as it is ready.
Add the wine, garlic, and cornstarch into a large saucepan and heat on medium heat until the mixture begins to thicken.
Add the cheese and stir until it is melted and thin. Season with the nutmeg, salt and pepper and transfer into a fondue pot which is heated. Serve and eat immediately.

Notes

The fondue should be kept in the fondue pot at a temperature where it is still liquid, but never bubbling.
When eating the fondue, the best advice I got from Swiss friends is to keep the fondue moving, so every time you dip, give it a stir.
For a fun way to finish the little bit of leftover fondue at the bottom of the pot, crack an egg in and turn the heat up on your burner. Stir the egg with your fondue fork to make a delicious cheesy scrambled egg… it’s delicious!

Nutrition