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Classic Gruyère and Swiss Cheese Fondue Recipe

A piece of toasted bread is lifted from a bowl of creamy cheese fondue, showing long, irresistible cheese pulls.
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Make a creamy, smooth cheese fondue using Gruyère and Emmental cheese with a white wine base. This recipe is simple to follow and perfect for cozy gatherings or parties.

Ingredients

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  • 1 cup dry white wine (like Sauvignon Blanc)
  • 1 teaspoon garlic, minced
  • 1 1/2 cups grated Gruyère cheese
  • 1 1/2 cups grated Emmental cheese
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • Cubed crusty bread, blanched vegetables, and fruit 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. Pour the white wine into the pot and bring it to a gentle simmer over medium heat. Do not boil.
  3. In a small bowl, toss the grated Gruyère and Emmental cheeses with the flour until evenly coated. This step helps prevent lumps.
  4. Add the cheese mixture to the simmering wine one handful at a time, stirring constantly in a figure-eight motion until each addition is fully melted and smooth before adding the next. Keep the heat low.
  5. Once all the cheese is melted and the mixture is smooth, stir in the lemon juice, nutmeg, and black pepper.
  6. Continue to stir gently over low heat to maintain a smooth consistency. If the fondue becomes too thick, add a splash more wine. If it becomes too thin, mix a teaspoon of cornstarch with a tablespoon of cold water and stir into the fondue.
  7. Transfer the pot to a fondue burner set to low heat to keep it warm while serving. Serve immediately with your chosen dippers.

Notes

  • For the creamiest texture, grate your own cheese instead of using pre-shredded varieties, as pre-shredded cheese contains anti-caking agents that can cause grittiness.
  • If you prefer a different flavor profile, substitute half the Swiss/Gruyère blend with good quality sharp white Cheddar for a richer taste.
  • To make a copycat Melting Pot style fondue, ensure you use a dry white wine and follow the flour coating method strictly for a lump-free result.
  • Keep the heat low throughout the process; high heat causes the cheese proteins to seize, resulting in a grainy texture.

Nutrition

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