Recipe for Traditional Swiss Cheese Fondue

A classic communal dish of melted Gruyere and Emmental cheese infused with white wine and garlic.

Ingredients

Cheese Base

• 400g Gruyere cheese, grated
• 400g Emmental cheese, grated
• 300ml dry white wine
• 15g cornstarch
• 5ml lemon juice
• 1 garlic clove, halved
• 2g black pepper
• 1g nutmeg
• 30ml cherry brandy

Bread

500g crusty bread, cubed

Preparation

Melting

1. Rub the inside of a ceramic fondue pot with the halved garlic clove to infuse the surface
2. Pour 300ml wine and 5ml lemon juice into the pot and bring to a gentle simmer over medium heat
3. Toss the grated cheeses with 15g cornstarch to ensure a smooth, stable emulsion when melting

Finishing

1. Gradually add the cheese to the simmering wine, stirring constantly in a figure-eight motion until fully melted
2. Stir in the cherry brandy, nutmeg, and black pepper then reduce the heat to the lowest setting
3. Serve immediately with bread cubes, ensuring guests stir the pot with each dip to keep it smooth

Tips

• Use a high-quality dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor profile
• If the fondue starts to separate, add a teaspoon of lemon juice and whisk vigorously to re-bind it
• Always keep the heat very low once the cheese is melted to prevent it from becoming rubbery or burnt