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Classic Swiss & Gruyère Cheese Fondue Recipe

A piece of bread is being lifted from a pot of amazing cheese fondue, showing long, gooey cheese pulls.
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Make the best homemade cheese fondue with this classic Swiss and Gruyère recipe. Follow these steps for a creamy, lump-free dip perfect for parties or cozy nights.

Ingredients

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  • 1 cup dry white wine
  • 1 teaspoon garlic, minced
  • 1 1/2 cups grated Gruyère cheese
  • 1 1/2 cups grated Emmental or Swiss cheese
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • Cubed bread, vegetables, and fruits for dipping

Instructions

  1. Rub the inside of your fondue pot or heavy-bottomed saucepan with the cut side of a garlic clove. Discard the garlic.
  2. In a medium bowl, toss the grated Gruyère and Emmental cheeses with the flour until the cheese is lightly coated. This prevents clumping.
  3. Pour the white wine and lemon juice into the fondue pot over medium-low heat. Heat the liquid until small bubbles form around the edge; do not let it boil.
  4. Gradually add the flour-coated cheese mixture to the warm wine mixture, a small handful at a time. Stir constantly in a figure-eight motion until each addition is fully melted and smooth before adding the next batch.
  5. Once all the cheese is melted and the mixture is smooth, stir in the nutmeg and black pepper.
  6. Reduce the heat to the lowest setting or transfer the pot to a fondue burner. Keep the fondue warm but do not allow it to simmer or boil, as this can cause the cheese to separate.
  7. Serve immediately with your chosen dippers.

Notes

  • For a creamier dip, use a blend of cheeses like Gruyère and White Cheddar instead of Emmental.
  • If your fondue becomes too thick while serving, stir in a splash of warm white wine or lemon juice to loosen it.
  • You can prepare the grated cheese mixture ahead of time and store it in the refrigerator.

Nutrition

Find it online: https://cookincorner.com/cheese-fondue-classic-gruyere-recipe/