Swiss Cheese Fondue Blend (Printable)

Creamy Swiss cheese blend served warm with crusty bread and fresh vegetables for dipping.

# What You 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 Steps:

01 - Rub the interior of a heavy fondue pot with the cut sides of a garlic clove; discard the garlic halves.
02 - Pour dry white wine into the pot and warm gently over medium-low heat until it just begins to simmer.
03 - In a bowl, toss grated Gruyère and Emmental cheeses with cornstarch until fully coated.
04 - Gradually incorporate the cheese mixture into the hot wine, stirring constantly in a figure-eight pattern until smooth and melted.
05 - Stir in kirsch (if using), freshly grated nutmeg, and ground white pepper; maintain warmth over low heat without boiling.
06 - Place the fondue pot over a tabletop burner and serve immediately alongside bread cubes and prepared vegetables using fondue forks.

# Expert Suggestions:

01 -
  • It's the kind of meal that feels fancy but doesn't demand hours in the kitchen—just 35 minutes between craving and serving.
  • The combination of two cheeses creates a depth that single-cheese fondues just can't match, and watching it come together feels like small kitchen magic.
  • Everyone at the table becomes part of the experience, from the ritual of spearing bread to the gentle heat that keeps it bubbling—fondue is conversation made edible.
02 -
  • If your fondue breaks or becomes grainy, don't panic—stir in a splash of warm wine off heat until it comes back together; this happened to me once when I got impatient and turned the heat too high, and I've never forgotten the lesson.
  • The cornstarch is non-negotiable; it's the difference between a silky sauce and a stringy, broken mess, and it's a trick that took me several failed attempts to understand.
  • Never let it boil—boiling curdles the cheese and separates the fat, so keep an eye on that heat and resist the urge to turn it up when things slow down.
03 -
  • If your fondue pot doesn't have a lid, loosely cover it with foil while waiting for guests so a skin doesn't form on top and the cheese stays creamy and ready to dip.
  • A splash of kirsch isn't just decoration—it adds a subtle floral note that transforms the fondue from good to genuinely memorable, so try to find it if you can.
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