Melted Gruyère and Emmentaler cheese dip with white wine
Classic Swiss Fondue
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
3 cups
Difficulty
Easy
Cost
Moderate
$$
Classic Swiss Fondue
Melted Gruyère and Emmentaler cheese dip with white wine
★4.6(12)
A communal pot of melted Gruyère and Emmentaler cheese with white wine and kirsch, kept warm over a flame for dipping crusty bread cubes. A cozy Alpine tradition.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Swiss fondue is the original communal dining experience—everyone gathers around a pot of melted cheese, dipping and chatting. The combination of nutty Gruyère and white wine is timeless Alpine comfort.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Ingredients
- 8 oz Gruyère cheese, grated
- 8 oz Emmentaler cheese, grated
- 1 cup dry white wine (such as Fendant or Sauvignon Blanc)
- 1 tbsp cornstarch
- 1 tbsp kirsch (cherry brandy)
- Crusty bread cubes, cornichons, and boiled potatoes for dipping
Instructions
- 1
Rub the inside of a fondue pot or heavy saucepan with a cut garlic clove.
- 2
Toss grated cheeses with cornstarch until evenly coated.
- 3
Pour wine into the pot and heat over medium until simmering. Add cheese by the handful, stirring in a figure-eight motion.
- 4
Once all cheese is melted and smooth, stir in kirsch and season with a pinch of nutmeg and white pepper.
- 5
Transfer to a fondue burner to keep warm. Serve with bread cubes, cornichons, and boiled fingerling potatoes for dipping.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
GruyèreComté or Appenzeller
Both are Alpine cheeses with similar melting properties
KirschDry white wine or lemon juice
Lemon juice helps emulsification; wine adds flavor
Tips & Storage
Pro Tips
Stir in a figure-eight pattern—this helps emulsify the cheese and prevents clumping.
Keep the fondue warm but not boiling—too much heat makes the cheese seize up and become stringy.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Fondue is best enjoyed immediately. Leftover cheese solidifies but can be remelted.
Reheating
Remelt gently over low heat with a splash of wine, stirring constantly.
Nutrition Facts
Per serving (70mg) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates28g
Fat8g
Fiber380mg
Sugar0g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- My fondue is lumpy—how do I fix it?
- Add a splash of lemon juice or wine and stir vigorously. The acid helps re-emulsify.
- What if I don't have a fondue pot?
- Use a heavy saucepan on the lowest burner setting and stir frequently.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →