Swiss Cheese Fondue Recipe

4.67 from 3 votes

Homemade Cheese Fondue for your Christmas or New Year's Eve dinner party.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Swiss

Servings: servings

Calories: 1017kcal

Author: Paul

Keep all the ingredients ready for the fondue. Use grated cheese.
Rub a garlic clove against the inner pot.
1 Piece Garlic Clove
Turn on the heat for the portable mini stove and place the pot over the stove.
Pour white wine into the fondue pot and add in the cheese.
1½ Cup White Wine, 10.6 Ounces Gruyere Cheese, 10.6 Ounces Emmental Cheese
Season with nutmeg and black pepper, add cornstarch and the cherry brandy. Mix all well.
Nutmeg, 1 Tablespoon Corn Starch, Black Pepper Ground, 2 Tablespoon Cherry Brandy
Control the heat, keep on stirring occasionally, and watch the cheese melt.
Keep your cut bread ready. Your cheese fondue can be enjoyed when the cheese is smooth and bubbly.
Start by poking the bread onto an elongated fondue fork and dipping it into the cheese.
2-3 Baguette, other dipping options
Repeat and enjoy. :)
Control the heat until the pot is almost empty. In the end, there is always a layer of cheese at the center that gets hard. I like to eat that.

I recommend using two cheeses for the cheese fondue: the Swiss Gruyere and Emmental cheeses. The flavor is more interesting that way. You can also just use one cheese, as, for example, a flavorful, good melting cheddar cheese.
The cherry brandy is optional, but it adds some appealing flavors to the cheese fondue.
The garlic adds flavor, the white wine adds deep acidic flavors and helps to emulsify the fondue, and the corn flour binds the fondue even further. That way your cheese won't separate, and you are left with a velvety smooth cheesy fondue. Yum!
Use hard bread to dip. In Switzerland, they sometimes serve cooked potatoes too. Another progressive approach is to dip with freshly cut fruits such as apple and pear.
Recipe based on my former coordinator's Swiss fondue recipe back when I worked in Switzerland.