Swiss Cheese Fondue

Swiss Cheese FondueRecipe
Photo: James Carrier; Styling: Valerie Aikman-Smith
Cheese fondue is a fun and unique appetizer that's perfect for bringing friends together. This fondue recipe features Swiss and gruyère cheeses and is served with baguette cubes. For more cheese dishes, see our complete collection of cheese recipes.
Makes About 2 1/2 cups; 8 appetizer or 3 or 4 main-dish servings


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1 to 1 1/4 cups dry white wine
1/2 pound Swiss (emmenthal) cheese, shredded
1/2 pound gruyère cheese, shredded
4 teaspoons cornstarch
1 teaspoon dry mustard
2 tablespoons kirsch (optional)
Fresh-ground nutmeg and pepper
1 baguette (1/2 lb.), cut into 3/4-inch cubes


Prep and Cook Time: 25 Minutes

1. In a 1 1/2- to 2-quart fondue pan (flame-proof ceramic or porcelain-glazed cast-iron) or heavy-bottom metal pan over medium heat, warm 1 cup wine until bubbles form and slowly rise to surface, about 6 minutes.

2. In a bowl, mix Swiss cheese, gruyère cheese, cornstarch, and mustard.

3. Add cheese mixture, a handful at a time, to hot wine, stirring until fondue is smoothly melted and beginning to bubble. Add kirsch and sprinkle fondue with nutmeg and pepper.

4. Set pan over an ignited alcohol or canned solid-fuel flame (if pan is ceramic, place a heat diffuser between it and heat source). Adjust heat so fondue bubbles very slowly. Check occasionally to be sure fondue is not scorching; if it is too hot, reduce or turn off the heat, then resume heating when mixture begins to cool.

5. Spear bread cubes, 1 at a time, with fondue forks or thin skewers (metal or wood) and swirl through fondue (stir across bottom frequently to prevent scorching); lift out and let drip briefly over pan, then eat. If fondue gets too thick for easy dipping, stir in more heated wine, a few tablespoons at a time. After fondue is consumed, scrape the cheese crust from pan to divide and eat; it's considered a special treat.

Created date

December 2004

Nutritional Information

Calories 656
Caloriesfromfat 49 %
Protein 38 g
Fat 36 g
Satfat 21 g
Carbohydrate 35 g
Fiber 1.6 g
Sodium 687 mg
Cholesterol 115 mg