The BEST Cheese Fondue

5 from 2 votes

I love cheese fondue and have grown up making it in Germany. It's not hard to get it right! Use this recipe and have guaranteed success EVERY SINGLE TIME.

Prep Time30 mins

Cook Time10 mins

Total Time40 mins

Course: Dinner, Entertaining

Cuisine: French, German, Swiss

Keyword: Alpine style cheese fondue recipe, Cheese Fondue with Wine, Classic Cheese Fondue Recipe, Kirschwasser in cheese fondue

Servings: people

Calories: 812kcal

Equipment

Ingredients

Cheese Fondue

700 grams imported Swiss cheese shredded, Gruyère, Emmentaler, or any other Swiss cheese - see note on cheeses
22 grams cornstarch making this a gluten-free meal
3 garlic cloves peeled and minced
375 milliliters dry white wine such as a dry Riesling, Gewürztraminer, Sauvignon Blanc or unoaked Chardonnay
22 grams fresh lemon juice Buy real lemons and squeeze them. You won't regret it.
30 grams Kirschwasser a German cherry brandy.
¾ teaspoon dry mustard using fresh dijon mustard instead? double the amount
1 teaspoon nutmeg it pays off to grate your own fresh nutmeg!

Dippers

rustic country bread I like a mixture of rye and wheat, cut into 1-inch cubes
prosciutto di Parma Costco has an incredible price on this one!
cornichons my favorites are the Whole Foods brand or Hengstenberg brand available at World Market
pear or apples
bell pepper can also dip other raw vegetables
boiled mini potatoes my favorite are the teeny, bite-sized potatoes

Metric - US Customary

Instructions

In a small bowl, coat the grated or shredded cheeses with cornstarch and set them aside. Prepare all your dippers by cutting them into bite-sized pieces.
700 grams imported Swiss cheese, 22 grams cornstarch
Cut one of the garlic cloves in half and rub the inside of the ceramic fondue pot with the garlic, then discard. Mince the other two garlic cloves (or put through a garlic press) to add them in at the end.
3 garlic cloves
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid in a figure 8 motion. This is the one good tip I got from my mom when it comes to making cheese fondue ;-). Melting the cheese gradually encourages a smooth fondue.
375 milliliters dry white wine, 22 grams fresh lemon juice
Once smooth, stir in Kirschwasser, mustard, nutmeg and minced garlic. Season to taste with salt.
30 grams Kirschwasser, ¾ teaspoon dry mustard, 1 teaspoon nutmeg
Spear with fondue forks, dip, swirl and enjoy! Drop a dipper? Take a shot of Kirschwasser!
prosciutto di Parma, cornichons, pear, bell pepper, boiled mini potatoes, rustic country bread

Notes

A Note On Cheeses: Emmentaler, Greyerzer (Gruyère), Appenzeller, and Bergkäse. These are the kinds of cheese you would want for a traditional alpine-style cheese fondue. Regardless of what kinds of cheese you use, it's important to keep them a mix of mostly aged cheeses that are a bit harder (like aged Gruyère or aged Gouda) and some younger cheeses like Emmentaler or young Gouda. Important is that you're using good quality cheeses (and I know we all want to cry right now because they're so expensive in the US!). When in a pinch, I have satisfactorily used the shredded Swiss and Gruyère cheese mix at Trader Joe's (which is a huge win for your wallet) and have loved it! Pro Tip: Use that shredded mix as a base and add in a couple of more rustic cheeses like Comté or an aged mountain cheese or aged Gruyère and you're set! You could also go the non-traditional route for a more rustic cheese fondue and mix in good-quality cheddar and beer!

Drink Pairing: I recommend accompanying this with a semi-dry Riesling or Gewürztraminer or a medium-bodied red wine like Pinot Noir.

Nutrition