Cheese Fondue Swiss Blend (Printable Version)

Smooth blend of Swiss cheeses with wine and garlic, perfect for dipping crusty bread and vegetables.

# What You Need:

01 - 7 oz Gruyère cheese, grated

02 - 7 oz Emmental cheese, grated

03 - 3.5 oz Appenzeller cheese, grated (or substitute with additional Gruyère or Emmental)

04 - 1 clove garlic, halved

05 - 10 fl oz dry white wine (e.g., Swiss Chasselas or Sauvignon Blanc)

06 - 1 tsp freshly squeezed lemon juice

07 - 1 tbsp cornstarch

08 - 2 tbsp kirsch (cherry brandy; optional)

09 - 1 crusty baguette, cut into ¾-inch cubes

10 - Assorted vegetables (blanched broccoli, carrots, cherry tomatoes; optional)

11 - Freshly ground black pepper, to taste

12 - Freshly grated nutmeg, to taste

01 - Rub the interior of the fondue pot with the cut sides of the garlic clove, then discard the garlic.

02 - Pour the wine and lemon juice into the pot and warm over medium heat until hot but not boiling.

03 - Gradually add grated cheeses, stirring continuously in a figure-eight motion until fully melted and smooth.

04 - Mix cornstarch with kirsch (or water if kirsch is omitted) in a small bowl, then stir this blend into the cheese mixture.

05 - Continue cooking gently while stirring until the mixture thickens to a creamy consistency; season with black pepper and nutmeg.

06 - Transfer the pot to a tabletop burner and serve immediately; use fondue forks to dip bread cubes and vegetables into the cheese.

01 -

It's pure comfort in a pot—rich, creamy, and absolutely impossible to resist, especially on cold evenings when you need warmth from the inside out.
Everyone becomes a chef at the table, choosing their own dippers and discovering their perfect bite, which means less work for you and pure joy for your guests.
You'll finally understand why fondue has endured for centuries; there's something almost meditative about the gentle swirling and the shared experience.

02 -

Fondue breaks when it gets too hot or too cold—it's fussy about temperature. Keep that tabletop burner at a gentle simmer, not a roaring flame. I learned this after one evening of scrambled, separated cheese that nobody wanted to touch.
Cornstarch matters more than you think. Without it, the cheese separates as it sits, and all your beautiful work becomes grainy and unpleasant. Adding it feels like a small step, but it's everything.
Grate your cheese fresh and don't skip the figure-eight stirring motion. These tiny details are why restaurant fondue works and why some home attempts fail miserably.

03 -

Use day-old bread every single time. Fresh bread is spongy and drinks up cheese until it becomes an unpleasant texture. Slice your baguette, leave it out overnight, then cut it into cubes. The slight staleness creates a perfect balance.
Keep a small glass of white wine nearby while cooking; you can add a splash if the fondue seems too thick, and it doubles as a taste tester's drink.
The figure-eight stirring motion isn't just tradition—it genuinely prevents the cheese from sticking to the bottom and keeps everything moving smoothly.