Print

The Best Classic Gruyère and Emmental Cheese Fondue

Close-up of toasted bread cubes being dipped into a white pot of smooth, yellow cheese fondue using fondue forks.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a velvety, non-clumping classic cheese fondue using Gruyère and Emmental cheese. This recipe is perfect for cozy gatherings and date nights.

Ingredients

Scale
  • 1 cup dry white wine (e.g., Sauvignon Blanc)
  • 1 clove garlic, halved
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch or all-purpose flour
  • 1 1/2 cups grated Gruyère cheese
  • 1 1/2 cups grated Emmental cheese
  • 1/4 teaspoon ground nutmeg
  • Freshly ground black pepper to taste
  • Cubed crusty bread for dipping
  • Assorted vegetables (e.g., blanched broccoli, carrots) for dipping

Instructions

  1. Rub the inside of your fondue pot or heavy-bottomed saucepan with the cut side of the garlic clove. Discard the garlic.
  2. Pour the white wine and lemon juice into the pot and heat over medium-low heat until just simmering. Do not boil.
  3. In a small bowl, whisk the cornstarch or flour with a tablespoon of the grated cheese until smooth.
  4. Gradually add the cheese, a handful at a time, stirring constantly in a figure-eight motion until each addition is fully melted before adding the next. Keep the heat low to prevent the cheese from separating.
  5. Once all the cheese is melted and smooth, stir in the nutmeg and black pepper.
  6. If the fondue seems too thick, add a splash more wine or lemon juice. If it seems too thin, mix a little more cornstarch with cold water and stir into the fondue until thickened.
  7. Transfer the pot to a fondue stand over low heat, or keep warm in a slow cooker on the ‘Keep Warm’ setting.
  8. Serve immediately with your chosen dippers.

Notes

  • For a non-alcoholic option, substitute the wine with equal parts apple cider or chicken broth, ensuring you still use the lemon juice for acidity.
  • Toss your bread cubes lightly in a small amount of cornstarch before dipping to help them hold their shape in the cheese.
  • Keep the heat very low once the fondue is ready; high heat causes the cheese proteins to seize and clump.

Nutrition

Find it online: https://delishcraze.com/best-cheese-fondue-velvety-dip-recipe/