If you have ever visited Switzerland, you likely tasted authentic Swiss cheese fondue. This classic national dish is a staple in many Swiss restaurants, and its simple, communal nature makes it ideal for preparing at home. While pre-packaged mixes are available, they often contain additives. For the best result, make fondue from scratch using traditional Swiss cheeses—Gruyère and Emmenthaler—and a touch of Kirschwasser (cherry brandy). Melt the cheeses in a fondue pot, use long fondue forks, and dip fresh bread cubes, such as baguette, into the hot, creamy mixture. Serve with a dry white wine like Riesling. Enjoy!
Ingredients Authentic Swiss Cheese Fondue
(serves 4–6)
300 g Gruyère cheese
300 g Emmenthaler cheese
500 g white bread (such as baguette)
1 garlic clove
300 ml dry Riesling wine
3 tbsp corn starch
6 cl Kirschwasser (cherry schnapps)
Freshly ground black pepper and grated nutmeg to taste
Cheese Fondue Set
Cooking Instructions Swiss Cheese Fondue
1. Grate the cheeses if they are not pre-grated.
2. Cut the bread into 2–3 cm (about 1 inch) cubes so they are easy to spear with a fondue fork.
3. Peel the garlic clove, cut it in half, and use one half to rub the inside and bottom of a heatproof fondue pot or caquelon. Discard or reserve the other half for later rubbing if you like a stronger garlic aroma.
4. Pour the wine into the pot and warm it gently over low to medium heat until it begins to steam—do not boil.
5. Add the grated cheese gradually, a handful at a time, stirring continuously with a wooden spoon. Stir in a figure-eight motion until each addition melts and the mixture becomes smooth before adding more.
6. Mix the corn starch with the Kirschwasser until dissolved, then stir this slurry into the melted cheese. Bring the fondue to a gentle boil briefly while stirring to activate the starch and thicken the mixture. Repeat once or twice if necessary until you obtain a velvety, homogeneous texture.
7. Season with freshly ground black pepper and a pinch of grated nutmeg to taste. Transfer the pot to a rechaud or fondue burner to keep it warm at the table without scorching.
8. Use long fondue forks to spear bread cubes and dip them into the hot cheese, coating evenly. Turn and twirl to prevent excessive dripping and enjoy.
Tip: Serve the fondue with a glass of the same dry white wine you used in the recipe for a harmonious pairing. Fresh, crusty baguette or other rustic white bread works best for dipping; avoid breads that are too soft or crumbly.