✔ Updated · fixed card amounts + alcohol-free fondue version
My Swiss cheese fondue is the classic pot of melted Gruyère and Emmental, loosened with dry white wine, scented with garlic and finished with a squeeze of lemon and a pinch of nutmeg.
At a glance
The one tip that matters: Keep the heat at medium-low and add the cheese one handful at a time. Too much heat or too much cheese at once is what makes fondue grainy or stringy.
It takes about 15 minutes at the stove and needs only one technique: add the cheese slowly over gentle heat and keep stirring. Serve it with crusty bread, potatoes, apples and vegetables for a relaxed dinner around the table. Good to know before you start: the wine's alcohol does not fully cook off, so there is also an alcohol-free version below.
Why You'll Love This Fondue
- Smooth and glossy, thanks to cornstarch-coated cheese and a little lemon juice.
- Ready in 30 minutes with a handful of ingredients and one pot.
- Easy to adapt: an alcohol-free version, a kid-friendly pot and more dipper ideas below.
What Is Swiss Cheese Fondue?
Cheese fondue is a traditional dish from the Swiss Alps: a shared pot of cheese melted with white wine and garlic, kept warm over a small flame while everyone dips bread (my favorite excuse to gather everyone around one pot) on long forks. The most familiar version uses Gruyère and Emmental, often with a splash of kirsch (cherry brandy). Regional versions swap in Appenzeller, Vacherin Fribourgeois or other local cheeses.
I stick to the classic method (and always grate my own cheese), with a little lemon juice for extra smoothness and a pinch of nutmeg. For more dishes from the Alps, browse our Swiss recipes.
Does the Alcohol Cook Off? (Plus an Alcohol-Free Fondue)
No, not fully. Fondue is warmed briefly rather than simmered for hours, so a good share of the wine's alcohol stays in the cheese. Kirsch added at the end is not cooked at all. Make the alcohol-free version for children, anyone pregnant, anyone avoiding alcohol and anyone taking medication that should not be mixed with alcohol.
The alcohol-free version uses the same method and the same amounts. Swap the liquid and leave out the kirsch:
- Broth: 1 cup low-sodium chicken or vegetable broth, plus 1 tablespoon broth for the cornstarch slurry, and increase the lemon juice to 1 1/2 tablespoons. This is the closest to the savory flavor of the original.
- Apple cider: 1 cup unsweetened apple cider with 1 tablespoon lemon juice, for a slightly sweet fondue that kids tend to like.
- Non-alcoholic white wine: works one for one, but many brands still contain a trace of alcohol (up to 0.5%), so check the label if you need zero.
- Without acid, add a little more cornstarch. Wine's acidity helps keep cheese smooth. With broth, the extra lemon juice does that job; stir an extra teaspoon of cornstarch into the cheese if it looks stringy.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Shred your own cheese. Pre-shredded cheese is coated with anti-caking powders that can make fondue gritty. Shred blocks of Gruyère and Emmental on the coarse side of a box grater.
- Let the cheese come up to room temperature. Cold cheese drops the temperature of the pot and melts unevenly. Shred it 20 to 30 minutes ahead.
- Choose a dry, crisp white wine. Acidity keeps the cheese smooth. Sauvignon Blanc, Pinot Grigio or a Swiss white work well; avoid sweet wines.
- Keep the heat gentle. Small bubbles at the edge is the target. A hard boil makes the proteins tighten, and the fat separates out.
- Rescue a split fondue. If it turns grainy or oily, take it off the heat, add a squeeze of lemon juice and a teaspoon of cornstarch mixed with a little wine or broth, and whisk hard until it comes back together.
- Keep it warm, not hot. Set the fondue burner low and stir whenever someone dips. A thin crust that forms at the bottom of the pot is a traditional treat to share at the end.
Swiss Cheese Fondue
4
servings15
minutes15
minutes30
minutesClassic Swiss cheese fondue: Gruyère and Emmental tossed with cornstarch and melted slowly into dry white wine in a garlic-rubbed pot, finished with lemon, nutmeg and pepper until smooth and glossy. Serve with bread cubes, potatoes, apples and vegetables. The wine’s alcohol does not fully cook off; see the notes for an alcohol-free version.
Ingredients
- For the Fondue
6 oz Gruyère cheese, coarsely shredded (about 1 1/2 cups)
6 oz Emmental or other Swiss cheese, coarsely shredded (about 1 1/2 cups)
4 teaspoons cornstarch, divided
1 cup plus 1 tablespoon dry white wine (such as Sauvignon Blanc or a Swiss white), divided
1 garlic clove, halved
1 1/2 teaspoons fresh lemon juice
1 pinch ground nutmeg
1 pinch white or black pepper
1/8 teaspoon Worcestershire sauce (optional)
3 drops hot sauce (optional)
- For Dipping
1 loaf crusty bread, cut into 1-inch cubes
as desired small boiled potatoes, apple slices, blanched broccoli and cauliflower, cornichons
Directions
- Prep
- Cut the bread into 1-inch cubes, leaving some crust on each piece, and prepare the other dippers so everything is ready before the cheese melts.
- In a small cup, stir 2 teaspoons of the cornstarch into 1 tablespoon of the wine to make a smooth slurry. Set it aside.
- In a bowl, toss the shredded Gruyère and Emmental with the remaining 2 teaspoons of cornstarch until every shred is lightly coated.
- Rub the inside of a heavy saucepan or fondue pot with the cut sides of the garlic clove. Discard the garlic, or mince it and leave it in for a stronger flavor.
- Melt
- Pour in the remaining 1 cup of wine and the lemon juice. Warm over medium heat until small bubbles form around the edge. Don’t let it boil hard.
- Turn the heat to medium-low. Add the cheese one handful at a time, stirring constantly in a figure-eight with a wooden spoon, and let each handful melt before adding the next.
- Stir in the nutmeg, pepper and the Worcestershire sauce and hot sauce, if using. Re-stir the slurry, add it and keep stirring for 1 to 2 minutes, until the fondue is smooth, glossy and thick enough to coat a cube of bread.
- Move the pot to a fondue burner set low, or keep it on the lowest stovetop heat, and serve right away. Stir now and then as you dip; if it thickens too much, stir in a splash of warm wine.
Recipe Video
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Best Dippers for Cheese Fondue
Plan on roughly half a baguette or a small loaf of crusty bread for 4 people, plus 2 or 3 other dippers for variety. Cut everything into bite-size pieces that fit on a fondue fork.
- Bread: crusty country bread, baguette or sourdough, cut into 1-inch cubes with crust on each piece so it stays on the fork. Day-old bread holds up best.
- Potatoes: small boiled baby potatoes, halved.
- Fruit: crisp green apple and pear slices cut the richness of the cheese.
- Vegetables: blanched broccoli, cauliflower and green beans, cherry tomatoes, roasted mushrooms and bell pepper strips.
- Pickles: cornichons and pickled pearl onions are traditional on the side.
- Meat: fully cooked sausage, ham or cured meats only. Raw meat isn't safe to cook in a cheese fondue.
Variations
- Traditional kirsch finish: stir 1 to 2 tablespoons of kirsch into the cornstarch slurry instead of the wine. It is added at the end and not cooked off, so skip it in the alcohol-free version.
- Different cheeses: use half Gruyère and half Appenzeller, Comté or Fontina for a different flavor.
- Slow cooker fondue: make the fondue on the stove, then keep it warm in a small slow cooker on the Warm setting, stirring now and then.
- Dessert fondue: for a sweet pot, try a cheesecake-style fondue of softened cream cheese, sugar, milk and vanilla served with strawberries and graham crackers. For more ideas, see our Cheesecake Factory copycat recipes.
Leftovers and Reheating
Let leftover fondue cool, then refrigerate it in an airtight container within 2 hours and use it within 3 to 4 days. Reheat it gently in a saucepan over low heat with a splash of wine, broth or milk, whisking until smooth. Leftover fondue also makes a good sauce for baked potatoes, steamed broccoli or macaroni.
Frequently Asked Questions
What cheese is best for Swiss cheese fondue?
Gruyère and Emmental are the classic pair: Gruyère brings a nutty, savory flavor and Emmental melts smoothly with a mild taste. Appenzeller, Comté, Fontina or raclette cheese also work. Avoid pre-shredded cheese, which can make the fondue gritty.
Does the alcohol cook off in cheese fondue?
No, not completely. Fondue is only warmed for a short time, so a good share of the wine's alcohol stays in the pot. Serve the alcohol-free version to children, anyone pregnant and anyone avoiding alcohol.
How do you make cheese fondue without wine?
Replace the wine with the same amount of low-sodium chicken or vegetable broth plus 1 extra tablespoon of lemon juice. The acid helps keep the cheese smooth. Unsweetened apple cider is another option for a slightly sweeter fondue.
Why is my fondue grainy or stringy?
Usually the heat was too high, the cheese went in too fast, or the mixture lacked acid. Keep the heat at medium-low, add cheese one handful at a time and include the lemon juice. A little extra cornstarch slurry and vigorous whisking can bring a split fondue back.
What do you dip in cheese fondue?
Crusty bread cubes are traditional. Boiled baby potatoes, apple and pear slices, blanched broccoli and cauliflower, cherry tomatoes, cornichons, cooked sausage and roasted mushrooms are all good. Serve fully cooked meats only.
