Recipe of the Week: Swiss Cheese Fondue

A bubbling pot of silky melted cheese turns crusty bread into a cozy, shareable supper.

Cheese fondue is closely associated with Switzerland, where regional versions use different combinations of Alpine cheeses. Gruyère and Emmental are a familiar pairing, traditionally melted with white wine and served with bread for dipping.

🛒 Ingredients

Cheese mixture

• 300 g Gruyère cheese, rind removed and coarsely grated
• 300 g Emmental cheese, rind removed and coarsely grated
• 2 tablespoons cornstarch

Fondue base

• 1 garlic clove, halved
• 1 cup (240 ml) dry white wine
• 1 tablespoon lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1 pinch ground nutmeg

For serving

• 450 g crusty bread, cut into bite-size cubes, preferably with a little crust on each piece

Step-by-Step Instructions

Step 1: Prepare the bread and serving setup

Cut the bread into roughly 1-inch (2.5 cm) cubes and place in a serving basket. Set a fondue stand on a stable, heatproof surface, following its manufacturer's instructions. If you do not have one, plan to serve directly from a heavy saucepan on a heatproof trivet.

Step 2: Coat the cheese

Combine the grated Gruyère and Emmental in a large bowl. Sprinkle over the cornstarch and toss thoroughly so it is evenly distributed; this helps the melted cheese stay smooth.

Step 3: Flavor the pot

Rub the cut sides of the garlic around the inside of a heavy saucepan or stovetop-safe fondue pot. Discard the garlic. Add the wine and lemon juice.

Step 4: Warm the base

Heat over medium-low heat for 3–5 minutes, until steaming with small bubbles around the edges. Do not bring it to a rolling boil.

Step 5: Melt the cheese gradually

Reduce the heat to low. Add the cheese a small handful at a time, stirring continuously and allowing each addition to mostly melt before adding the next. Continue for 6–8 minutes, until all the cheese has melted and the fondue is smooth. Keep the heat gentle; boiling can make it separate.

Step 6: Finish the texture

Stir in the pepper and nutmeg. Cook over low heat, stirring, for 1–2 minutes, until glossy and thick enough to coat a piece of bread. If it is too thick to dip into easily, stir in warm water 1 tablespoon at a time.

Step 7: Serve warm

Transfer to a fondue pot if needed and keep over the lowest warming setting, stirring occasionally. Spear bread cubes securely with fondue forks and dip into the cheese. Transfer dipped bread to individual plates before eating, as the forks and cheese can be very hot. Without a warmer, return the saucepan to low heat briefly whenever the fondue thickens.