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The Best Classic Cheese Fondue Recipe for Velvety Melt

A piece of crusty bread being dipped into a white pot of hot, stretchy cheese fondue recipe.
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Make this classic Swiss cheese fondue using Gruyère and Emmental for a smooth, velvety dip. Follow these simple steps to avoid grainy cheese and create an interactive, cozy appetizer perfect for any gathering.

Ingredients

Scale
  • 1 pound Gruyère cheese, shredded
  • 1 pound Emmental cheese, shredded
  • 1 cup dry white wine (like Sauvignon Blanc)
  • 2 cloves garlic, halved
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of nutmeg
  • 1 tablespoon Kirsch (optional, for authentic flavor)

Instructions

  1. Rub the inside of your fondue pot or heavy-bottomed saucepan with the cut sides of the garlic cloves. Discard the garlic.
  2. In a medium bowl, toss the shredded cheeses with the cornstarch until evenly coated. This step helps prevent clumping.
  3. Pour the white wine into the pot and heat over medium-low heat until small bubbles form around the edge. Do not let it boil.
  4. Add the lemon juice and pepper to the wine. Stir briefly.
  5. Add the cheese mixture to the wine mixture one small handful at a time, stirring constantly in a figure-eight motion. Wait until each addition is fully melted and smooth before adding the next batch.
  6. Once all the cheese is melted and the mixture is smooth, stir in the nutmeg and Kirsch, if using.
  7. Keep the fondue warm over very low heat or a fondue burner, stirring occasionally. Serve immediately with dippers.

Notes

  • Use room temperature cheese for the best melt.
  • If the fondue becomes too thick while serving, stir in a small splash of warm white wine or lemon juice.
  • For the creamiest texture, grate your own cheese rather than using pre-shredded varieties, which contain anti-caking agents.

Nutrition

Find it online: https://littlekitchendiary.com/cheese-fondue-recipe-velvety-melt/