This traditional Swiss cheese fondue is purely authentic and “the best” – or “le meilleur” as they say in French. Seriously, what’s not to like about three kinds of cheese melted together with white wine, a pinch of nutmeg and a touch of kirsch or brandy? Oh goodness! Serve it with a variety of dippers like bread, apples, cauliflower, sausage and new potatoes, and make it the perfect communal meal for a romantic evening or a gathering of friends – or make it part of a holiday buffet.
There had to be a place for this on The Savory Tart to honor a family tradition around the holidays and birthdays. My mom fell hard on what at the time was a trend of the early 1970’s. My culinary world opened up when she brought home that beautiful burnt orange enamel fondue pot with a wood handle. Inevitably there would be a delay in serving so that Dad could take a quick trip to the hardware store to pick up new cans of Sterno; it really should be a pantry staple! (Add it to your list because you are going to want to make this over and over again!)
Tragically somewhere in the shuffle of life the fondue pot made its way into a tag sale or off to a thrift store.
That didn’t keep me from resurrecting the tradition and purchasing my own fondue pot(s) – yes, I own two. They have served as the centerpiece for casual winter meals around the dining room table, numerous parties, après ski and countless “girl’s nights”.
(I've been eyeing a stunning vintage burnt orange fondue pot with wood handles on eBay. You know. Because everyone needs three fondue pots!)
Ingredients
For this traditional cheese fondue, I used cheeses like Gruyere, Fontina, and Emental. Make it truly traditional and add Swiss Vacherin Fribourgeois if you can find it. And while kirsch, a brandy made of morello cherries is ideal, cognac or brandy are more accessible options. There was a bit of an investment in that bottle of kirsch a few years ago and know there will be many more pots of gooey fondue goodness in my future.
- garlic cloves
- dry white wine
- aged Gruyère cheese
- Emmental cheese
- Fontina cheese, substitute Swiss Vacherin Fribourgeois
- freshly ground black peppe
- fresh nutmeg or ground nutmeg
- cornstarch
- kirsch, substitute brandy or Cognac)
See recipe card for quantities.
Jump to RecipeInstructions
Rub the inside of a fondue pot or s heavy bottomed saucepan with the garlic cloves. (Discard the garlic.)
Transfer the pot to the stove and over low heat, add the wine and warm for five minutes.
Slowly add the grated cheeses in increments, stirring as the cheese melts.
When it is melted, stir in the pepper and nutmeg.
In a small bowl, combine the cornstarch together and the kirsch (or brandy or Cognac) until the cornstarch is dissolved.
Slowly add it to the cheese mixture stirring until thickened.
Hint: If the fondue is too runny, to thicken it add more cornstarch dissolved in water. If it is too thick, thin the fondue by adding more wine or a squeeze of lemon juice.
Cornstarch is used in fondue to serve as a thickener and stabilizer. It helps to ensure that the cheese fondue has a smooth creamy texture while also keeping the cheese from separating into clumps. It is flavorless and works by binding melted cheese to the wine, resulting in a velvety texture that is perfectly dippable.
Substitutions & Variations
- to come
Equipment
- Fondue pot or large saucepan
- Fondue forks or wooden skewers
Storage & Reheating
To keep cheese fondue from breaking apart when reheating, warm it gently over low heat -- even use a double boiler -- and whisk constantly while adding a splash of white wine, lemon juice or heavy cream to restore the emulsification. If the cheese fondue has separated, create a slurry combining 1 tablespoon of water or wine with 1 tablespoon of cornstarch and whisk it into the cheese fondue to rebind.
Cheese fondue can be stored in the refrigerator for up to 3 days. See the note above for reheating.
Cheese fondue can also be frozen for 2 to 3 months in a freezer bag or airtight container. See the note above for instructions on reheating.
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🍽️ Recipe
Traditional Swiss Cheese Fondue
Equipment
- fondue pot or 3 quart saucepan
Ingredients
- 2 garlic cloves, peeled and crushed
- 1-⅓ cup dry white wine
- 16 ounces aged Gruyère cheese, grated
- 4 ounces grated Emmental cheese, grated
- 4 ounces Swiss Vacherin Fribourgeois (substitute Fontina), grated
- a few grinds of freshly ground pepper, to taste
- a pinch of fresh grated nutmeg, to taste
- 1 tablespoon cornstarch
- 1 tablespoon kirsch (substitute brandy or Cognac)
For serving:
- French bread, such as a baguette, cut in 1-½” cubes
- sweet apples, such as Honey Crisp or Fuji, cut into slices or chunks
- browned and cooked sausage, such as kielbasa
- mini frozen meatballs or mini hotdogs
- cauliflower or broccoli, trimmed and cut into florets and blanched
- cooked or roasted new potatoes
Instructions
- Rub the inside of a fondue pot or s heavy bottomed saucepan with the garlic cloves. (Discard the garlic.)
- Transfer the pot to the stove and over low heat, add the wine and warm for five minutes. Slowly add the grated cheeses in increments, stirring as the cheese melts. When it is melted, stir in the pepper and nutmeg.
- In a small bowl, combine the cornstarch together and the kirsch (or brandy or Cognac) until the cornstarch is dissolved. Slowly add it to the cheese mixture stirring until thickened.
- If the fondue is too thin, to thicken add more cornstarch dissolved in water. If it is too thick, thin the fondue, add more wine or a squeeze of lemon juice.
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