Swiss cheese fondue is such a delicious way to eat your dairy, and it is so easy to prepare that you’ll wonder why you haven’t made it at home sooner!
Truly, what is better than hearty bread dipped into melty cheese?
Enjoy a variety of bread — a dense whole grain loaf, soft white Italian bread, or something with a crisp crust. I hope you’ll try this recipe with tart, crisp apples as well!
Fondue is more of a method than a recipe. Once you feel comfortable, you can swap out ingredients and add shallots, spinach, or whatever is in your pantry. Generally, the amount of liquid required for a cheese fondue recipe will be equal to half the amount of cheese.
White Wine Swiss Cheese Fondue
- 3 cups
- 1 garlic clove, peeled
- 1 1/4 cups white wine, add more if too thick
- 2 cups Swiss cheese, chopped
- 1 cup gruyere cheese, chopped
- 1 tablespoon cornstarch
- Pinch of nutmeg
- Salt and freshly ground pepper
- Bread and fresh vegetables and/or apple slices for dipping
- Rub interior of a pot with garlic clove, then discard garlic. Bring white wine to a simmer over medium heat.
- Toss cheese with cornstarch, add to the pot.
- Cook, stirring with a wooden spoon, until cheese blends and melts.
- Continue to stir and simmer about 5 minutes until smooth. Season to taste with salt and freshly ground black pepper. Add up to 1/4 cup more white wine if too thick and stir until smooth and incorporated again.
- Transfer to a fondue pot set over a flame. Sprinkle with a dash of fresh nutmeg before serving.
Tips for success: A dry white wine is best, but use a wine that you personally like to drink and enjoy the taste of.