Swiss Cheese Fondue Blend (Printable)

Creamy Swiss melted cheese blend served warm for dipping crusty bread and fresh vegetables.

# What You'll Need:

→ Cheeses

01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated

→ Liquids

03 - 1 cup dry white wine
04 - 1 tbsp kirsch (cherry brandy), optional

→ Starch & Seasonings

05 - 1 tbsp cornstarch
06 - 1 garlic clove, halved
07 - 1/4 tsp freshly grated nutmeg
08 - 1/4 tsp ground white pepper

→ For Dipping

09 - 1 baguette or rustic country bread, cut into bite-sized cubes
10 - 1 cup blanched broccoli florets
11 - 1 cup blanched cauliflower florets
12 - 1 cup cherry tomatoes
13 - 1 cup blanched baby carrots

# Cooking Steps:

01 - Rub the inside of a heavy fondue pot with the cut sides of the garlic clove and discard the garlic.
02 - Pour the white wine into the pot and gently heat over medium-low heat until just simmering.
03 - Combine the grated Gruyère and Emmental cheeses with cornstarch in a small bowl until evenly coated.
04 - Gradually add the cheese mixture to the hot wine, stirring constantly in a figure-eight motion until fully melted and smooth.
05 - Stir in kirsch, nutmeg, and white pepper, then keep the mixture warm over low heat without boiling.
06 - Place the fondue pot on a tabletop burner and serve immediately with bread cubes and vegetables for dipping using fondue forks.

# Expert Tips:

01 -
  • It's the ultimate crowd-pleaser that feels fancy without any pretense or stress.
  • Once the pot is on the table, conversation flows as naturally as the cheese does.
  • You get to control exactly what goes on your fork, making everyone happy with their own preferences.
02 -
  • High heat is the enemy—I learned this by ruining more than one batch before understanding that gentle warmth is what keeps fondue silky and safe.
  • The cornstarch isn't optional; it's the invisible hand that keeps the cheese emulsified and prevents that grainy, broken texture that's nearly impossible to fix.
03 -
  • Use slightly stale bread—fresh bread's softness causes cubes to slip off forks into the pot, which is charming until the fifth time it happens.
  • Keep the fondue pot over low, steady heat; a tabletop burner works far better than trying to maintain it on the stove.
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