Swiss Cheese Fondue Blend (Printable)

Rich, melted Gruyère and Emmental cheese blend ideal for crusty bread and veggies.

# 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 - 1 cup blanched broccoli florets
11 - 1 cup blanched cauliflower florets
12 - 1 cup cherry tomatoes
13 - 1 cup blanched baby carrots

# How to Make It:

01 - Rub the inside of a heavy fondue pot with the cut sides of the garlic clove, then discard the garlic.
02 - Pour the white wine into the pot and heat gently over medium-low heat until it just begins to simmer.
03 - In a small bowl, toss the grated cheeses with cornstarch until evenly coated.
04 - Gradually add the cheese mixture to the hot wine, stirring constantly using a figure-eight motion until smooth and fully melted.
05 - Stir in kirsch, nutmeg, and white pepper. Keep the fondue warm over low heat without boiling.
06 - Transfer the pot to a tabletop burner and serve immediately with bread cubes and vegetables for dipping using fondue forks.

# Expert Advice:

01 -
  • It's a one-pot wonder that somehow feels like you've been cooking all day, but you'll have it ready in under an hour.
  • Everyone gathers around the same pot, which means no one's stuck at a table scrolling their phone.
  • You can throw almost any vegetable into the dipping lineup, so you get to be flexible and creative.
02 -
  • If your fondue breaks and becomes oily or grainy, take it off heat immediately, add a splash of fresh wine and a tiny bit of cornstarch mixed with cold wine, and stir gently—this has saved many disasters at the table.
  • The cheese-to-wine ratio looks like it won't work, but it does; trust the proportions and stir constantly so the cheese breaks down evenly rather than clumping.
03 -
  • Freshly grated nutmeg from a whole nutmeg is non-negotiable; it wakes up the whole pot and makes people taste something they can't quite identify but absolutely love.
  • If you don't have a fondue pot, a small heavy saucepan set on a trivet works just fine—it's the cheese and the gathering that matter, not the equipment.
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