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This classic cheese fondue recipe, made with Emmental and Gruyère cheese, is perfect for dipping bread, fruits and vegetables. A touch of white wine and garlic enhances the flavors, creating a smooth, velvety dip. Enjoy a cozy, interactive dining experience with this timeless dish!

This fondue was better than any I've ever had at a restaurant!
- Jean
And if you really want to step up your game with this tasty fondue, make your own no-knead dutch oven bread as it is the perfect vehicle for dipping.
Did you ever wonder how cheese fondue originated? Neither did I until I started writing this post, but curiosity got the best of me. It was actually popularized as a Swiss national dish by the Swiss Cheese union in 1930s to increase the consumption of cheese.
I don't know about you, but I've never actually needed a reason to increase my consumption of cheese, but I'm still happy I have enjoyed cheese fondue over the years.
So today I figured I'd introduce my own version of a classic cheese fondue recipe. It is the classic because the two cheeses consists of Emmental and Gruyère, which were the original cheeses used in fondue. Yes there are a variety of cheeses you can use these days, but if you want the original, this is it.
And if you need some dessert in your life, you might as well go all out and make some dark chocolate fondue as well.
Jump to:
Why You Will Love This Fondue
- Simple - The beauty of this classic fondue recipe is the ingredients speak for themselves. Just make sure you never cook over high heat and the recipe will do its magic.
- Flavorful - Who doesn't love cheese? You get that melty factor that is great to dip other foods in.
- Party food - When I think of fondue, I think of parties. It's a great recipe to share with family and friends.
Ingredient Notes
- Garlic – Rubbed inside the pot for subtle aromatic flavor.
- Wine - Helps create a smooth texture and prevents the cheese from clumping. Choose a crisp variety that you'd be willing to drink like Sauvignon Blanc or Pinto Grigio.
- Cheese - The combination of good Gruyère cheese and Emmental cheese makes for a great tasting but melty Swiss cheese fondue recipe. Both have a slightly nutty flavor.
- Cornstarch - Helps stabilize the fondue and prevent separation.
- Brandy - Optional but traditional, adding a slight fruity note and aiding smoothness.
- Lemon - Adds acidity to maintain a silky texture and balance richness.
- Nutmeg - Enhances the flavor with warm notes.
Ingredient Swaps
As with any recipe, you can switch up some of the ingredients. Some variations include:
- For an alcohol free version, replace the wine with low-sodium chicken or vegetable broth.
- If you prefer cheddar to the Swiss cheese, you can never go wrong with this cheddar cheese fondue.
- If gluten isn't a problem, just use all-purpose flour instead of cornstarch. Arrowroot can be used as well.
- White wine vinegar can replace the lemon juice for the needed acidity.
How to Make Classic Cheese Fondue
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Rub the inside of a pan with the garlic before adding the wine and bringing to a simmer.
Step 2: Slowly add the cheese, stirring in a zigzag patter. Melt until the cheese is creamy, but don't let it boil.
Step 3: In a small bowl, stir together the cornstarch, brandy and lemon juice. Add the cornstarch mixture as well as the nutmeg to the pan. Bring to a simmer and stir until thickened.
Step 4: Serve with your favorite dippers.
Dipping Options
Classic choices include crusty bread (like baguette or sourdough), steamed or roasted vegetables (broccoli, cauliflower, carrots, potatoes), apples, pears and even pretzels or crackers.
Fondue FAQs
You want a cheese that melts well. This is a classic fondue for a reason as Emmental and Gruyère are what you typically see in a traditional fondue as they have the right melting point.
But if you want something different, you could use fontina or gouda. Or if you really want to mix it up you can do a cheddar and beer fondue.
A good, dry white wine that you'd want to drink is best for a quality Swiss cheese fondue recipe. Something that is high in acid like a Sauvignon Blanc works great.
Lumps or stringiness can occur if the cheese is added too quickly or at too high a heat. Always add cheese gradually over low heat, stirring constantly in a zigzag motion.
Technically no, although it makes life much easier. You can make it in a slow cooker or double boiler if you don't have one.
As far as fondue pots, if you are looking for an electric one, this Cuisinart is perfect. As far as a more traditional one, which I prefer, Swissmar is a great option.
Yes! Gently reheat it over low heat on the stovetop, adding a splash of wine or broth to restore smoothness. Avoid microwaving, as it can cause separation.
Pro Tips/Recipe Notes
- Use quality cheese - It will be more expensive but worth it as fondue is all about the cheese and what you choose will impact the final product.
- Grate the cheese - To get a smooth fondue that melts well, you need to grate the cheese, not chop. If you are feeling lazy, you can use the grater blade of your food processor.
- Add cheese slowly - You can't just add cheese all at once or it won't melt and will form clumps. It's important to stir in a zigzag pattern as well to prevent clumping.
- Use quality wine - The old saying when you use wine in cooking is to use a wine that you would drink. Don't go cheap on a $5 bottle if you don't want to drink it. The wine adds flavor as well. But if you're in a pinch, you can use chicken or vegetable broth.
Similar Recommended Appetizers
If you’ve tried this classic cheese fondue recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Classic Cheese Fondue
Ingredients
- 1 garlic clove, halved crosswise
- 1 ½ cups dry white wine
- ½ lb Emmental cheese, grated (2 cups)
- ½ lb Gruyère cheese, grated (2 cups)
- 3 tablespoon cornstarch
- 1 tablespoon brandy
- 1 teaspoon lemon juice
- ⅛ teaspoon ground nutmeg
- dippers (cubes of French bread, apples, pears, peppers, blanched broccoli, etc...)
Instructions
- Rub inside of heavy pot or saucepan with cut sides of garlic, then discard the garlic. Add wine and bring to a simmer over moderate heat.
- Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern to prevent cheese from balling up. Do this until cheese is just melted and creamy, but do not let boil.
- Stir together cornstarch, brandy and lemon juice in a measuring cup. Add to the fondue and stir until combined. Add ground nutmeg. Bring fondue to a simmer and cook, stirring, until thickened, about 5-8 minutes. Do not overcook or fondue will get stringy. Transfer to a fondue pot set over a flame.
Video
Notes
- Use quality cheese - It will be more expensive but worth it as fondue is all about the cheese and what you choose will impact the final product.
- Grate the cheese - To get a smooth fondue that melts well, you need to grate the cheese, not chop. If you are feeling lazy, you can use the grater blade of your food processor.
- Add cheese slowly - You can't just add cheese all at once or it won't melt and will form clumps. It's important to stir in a zigzag pattern as well to prevent clumping.
- Use quality wine - The old saying when you use wine in cooking is to use a wine that you would drink. Don't go cheap on a $5 bottle if you don't want to drink it. The wine adds flavor as well. But if you're in a pinch, you can use chicken or vegetable broth.
Chris says
Can never go wrong with fondue!
Carol S-B says
Best fondue I've ever had was at the Grizzly House in Banff, Canada. You've got to reserve- and it is expensive- but so, so worth it. Their motto "For Lovers and Hedonists Since 1967".
Highly recommend.
Jean says
This fondue was better than any I've ever had at a restaurant!
Ryan says
Awesome to hear!