Cheese Fondue

This classic cheese fondue recipe blends nutty Gruyère and Swiss cheese with dry white wine and a touch of lemon juice for a smooth, silky cheese melt every time. Perfect for date night or a cozy fondue party. It’s a fun and delicious way to gather around crusty bread, baby potatoes, and your favorite cheese fondue dippers.

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer

Cuisine American, Swiss

Servings

Calories 294 kcal

Equipment

Fondue Pot

Ingredients

1 Garlic Clove
1 cup Dry White Wine
1 lb Gruyère Cheese
½ lb Swiss Cheese
1½ tbsp Cornstarch
1 tsp Lemon Juice freshly squeezed
1 tbsp Cherry Brandy (Kirsch)
½ tsp Dijon Mustard
⅛ tsp Nutmeg
Salt and Pepper to Taste

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Instructions

Shred all cheeses and set aside. Rub the inside of a saucepan (or inside of a heavy-bottomed pot) with the cut garlic clove. If you enjoy garlic, you can break tradition, mince the garlic finely, and add this to the saucepan as well. Then add dry white wine and lemon juice. Warm over medium heat until steaming, never boiling.
In a large bowl, toss grated Gruyère and Emmental with cornstarch. This step is crucial for making cheese fondue properly since it will prevent clumps and ensures a smooth fondue cheese recipe.
Once wine garlic mixture begins to steam, reduce to medium-low heat. Add one handful of the cheese at a time, stirring constantly. Wait until fully melted before adding more. This process takes about 5-7 minutes.
Stir in cherry brandy, Dijon mustard, nutmeg, and black pepper. Transfer to your fondue set and keep over a low flame. Stir occasionally to prevent sticking at the bottom of the pot. Enjoy!

Notes

Cheese Fondue Variations & Cheese Substitutions

One of the most common questions I get is: "What is the best cheese for cheese fondue?" Traditional Swiss fondue uses a mix of Swiss cheeses such as Gruyère cheese and Emmental cheese. However, if you don't have these cheeses on hand, or can't find them at your local store, you can adjust based on what you have available. The key is choosing cheeses that melt smoothly and have balanced flavor. Some substitution options are:

If You Don’t Have Gruyère - Gruyère gives fondue its signature nutty flavor and smooth melt. If you need a substitute, try:

Comté (very similar flavor profile)
Beaufort
Fontina (mild but melts beautifully)
Jarlsberg (slightly sweeter Swiss-style cheese)

If You Don’t Have Emmental (Swiss Cheese) - Emmental adds mild sweetness and stretch. You can substitute:

Regular Swiss cheese
Jarlsberg
Raclette (slightly stronger and richer)
Mild white cheddar (for a deeper, sharper finish)

If you want a cheese fondue that has a stronger, more rustic flacor, I recommend adding a bit of gouda or aged white cheddar.

Nutrition

Calories: 294kcalCarbohydrates: 6gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 53mgSodium: 115mgPotassium: 88mgFiber: 0.1gSugar: 1gVitamin A: 471IUVitamin C: 1mgCalcium: 512mgIron: 0.3mg