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Cheese Fondue

Cheese fondue combines Gruyère and Emmental in a smooth, gently heated wine sauce, served with cubes of crusty French bread for dipping. A touch of kirsch and freshly ground black pepper finish this classic stovetop appetizer.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Swiss
Calories: 875
Ingredients Equipment Method Notes

Ingredients
  

For the dippers
  • 1 loaf (16 oz) French bread crusty, cut into 1-inch cubes
For the fondue
  • 1 cloves garlic halved
  • 1.5 cup dry white wine
  • 1 tbsp lemon juice
  • 8 oz Gruyère cheese rind removed and coarsely grated
  • 8 oz Emmental cheese rind removed and coarsely grated
  • 1 tbsp cornstarch
  • 2 tbsp kirsch
  • 0.125 tsp black pepper freshly ground

Equipment

  • 1 2-quart heavy saucepan
  • 1 1 1/2-quart fondue pot

Method
 

Prepare the dippers
  1. Arrange the bread cubes on a serving platter.
Make the fondue
  1. Rub the inside of a medium, heavy 2-quart saucepan with the cut sides of the garlic, then discard the garlic.
  2. Add the wine and lemon juice to the saucepan and heat over medium until steaming and small bubbles form around the edges, 3 to 4 minutes; do not let it boil.
  3. Toss the Gruyère, Emmental, and cornstarch together in a bowl until the cheese is evenly coated.
  4. Add the cheese mixture to the saucepan a handful at a time, stirring constantly and letting each addition mostly melt before adding the next; cook over medium-low heat for 5 to 8 minutes, until smooth, and do not let the fondue boil.
  5. Stir in the kirsch and black pepper.
  6. Transfer the fondue to a warmed 1 1/2-quart fondue pot and keep it gently warm over a low flame.
  7. Serve with the bread cubes.

Notes

For the smoothest fondue, add the cheese a handful at a time and let each addition mostly melt before adding more. Refrigerate leftovers for up to 3 days; freezing is not recommended because the texture may turn grainy. Use gluten-free bread for a gluten-free dipper option.