Swiss Cheese Fondue Delight (Printable)

Warm, melted Swiss cheeses paired 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 baby carrots, blanched

# How-To Steps:

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 Gruyère and Emmental cheeses with cornstarch until evenly coated.
04 - Gradually add the cheese mixture to the hot wine, stirring constantly in a figure-eight motion until melted and smooth.
05 - Stir in kirsch, nutmeg, and white pepper, then keep the fondue warm over low heat without boiling.
06 - Set the fondue pot over a tabletop burner and serve immediately with bread cubes and vegetables for dipping using fondue forks.

# Expert Suggestions:

01 -
  • It turns dinner into an interactive experience where everyone's engaged, not sitting passively with a plate.
  • The combination of Gruyère and Emmental creates this impossible balance of nutty and creamy that tastes far more impressive than it should.
  • You can prep everything in 20 minutes and still feel like you've created something restaurant-worthy.
02 -
  • If your fondue breaks or becomes grainy and separated, don't panic—remove it from heat, add a splash of wine back in, and stir gently until it comes back together.
  • Slightly stale bread truly does make a difference; it grips the fork better and won't disintegrate in the pot like fresh, soft bread will.
  • Keep the heat low after the fondue is made; too much heat turns it from silky to stringy and breaks the whole thing.
03 -
  • Use a real fondue pot if you have one—the controlled heat and the presentation matter more than people admit, and the ritual is half the meal.
  • Grate your cheese fresh right before cooking; pre-shredded cheese has anti-caking agents that can make the fondue slightly grainy instead of perfectly smooth.
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