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Cheese Fondue

I've been making this fondue since the early '70s. This recipe uses two types of cheese and always turns out super smooth. I like to serve it with cubes of crusty bread for dipping, but baby potatoes, bell peppers, and sliced apples also work great!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course lunch/dinner
Cuisine French
Servings 5 people
Calories 2473.5 kcal

Equipment

  • 1 Fondue Pot Essential for heating and serving the fondue, ideally with a warming stand.
  • 1 Whisk or Wooden Spoon For continuous stirring to ensure a smooth, lump-free fondue.
  • 1 Cutting Board For preparing the bread and other dipping items.
  • 1 Chef's knife For precise cutting of bread and dippers.
  • 1 Shredder/Grater (Optional) If cheese is not pre-shredded.

Ingredients
  

Main

  • 1 cup dry white wine
  • 2 tablespoons all-purpose flour or cornstarch
  • ¼ teaspoon ground nutmeg
  • ½ pound shredded Swiss cheese
  • ½ pound shredded Gruyère cheese
  • ¼ teaspoon salt
  • 1 1 pound loaf French bread, cut into 1 inch cubes

Instructions
 

  • Bring wine to a simmer in a fondue pot over medium-low. Dotdash Meredith Food Studios
  • Stir in flour and nutmeg until well combined. Dotdash Meredith Food Studios
  • Add Swiss and Gruyère cheeses, 1/4 pound at a time, mixing after each addition until cheese is melted. Season with salt. Dotdash Meredith Food Studios
  • Serve with cut-up French bread. Dotdash Meredith Food Studios
  • Enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

1. **Cheese Preparation:** Ensure your cheeses are at room temperature and tossed with the flour/cornstarch before adding to the wine. This pre-coating helps prevent the cheese from clumping and ensures a silky-smooth emulsification. Add the cheese gradually, a handful at a time, stirring constantly to allow each addition to melt fully before adding more. 2. **Wine Choice:** A dry, crisp white wine (like Sauvignon Blanc or Pinot Grigio) is ideal. Avoid sweet wines, which can make the fondue sickly. For a non-alcoholic version, use good quality chicken or vegetable broth, adding a teaspoon of lemon juice for acidity. 3. **Heat Management:** Maintain a gentle simmer throughout the cooking process. High heat can cause the cheese to seize or become oily. Once ready, keep the fondue warm over very low heat or on a fondue burner, stirring occasionally to prevent a skin from forming. 4. **Flavor Enhancement:** A touch of Kirsch (cherry brandy) added at the end can elevate the flavor profile significantly. Consider a dash of white pepper or a pinch of garlic powder for a subtle savory kick.