Equipment
Ingredients
Cheese Base
- 400 g gruyere cheese, freshly grated
- 400 g emmental cheese, freshly grated
- 15 g cornstarch
Liquids & Aromatics
- 1 garlic, halved
- 300 ml dry white wine
- 5 ml lemon juice, freshly squeezed
- 15 ml kirschwasser (cherry schnapps)
- 1 g nutmeg, freshly grated
- 1 g black pepper, freshly ground
Dippers (For Serving)
- 500 g crusty bread, cut into bite-sized cubes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1188 kcal
- Protein
- 69 g
- Carbohydrates
- 69 g
- Fat
- 63 g
- Fiber
- 5 g
- Sugar
- 1 g
- Sodium
- 1508 mg
- Saturated Fat
- 38 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 110 mg
- Potassium
- 440 mg
- Calcium
- 1983 mg
- Iron
- 1.6 mg
- Magnesium
- 146 mg
- Phosphorus
- 1441 mg
- Zinc
- 9.7 mg
- Vitamin A
- 541 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.72 mg
- Riboflavin
- 0.60 mg
- Niacin
- 5.1 mg
- Folate
- 131 mcg
- Water
- 153 g
- Alcohol
- 9 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rub the cut sides of the garlic clove generously all around the inside of the fondue pot to coat it with aromatic oils. Discard the garlic halves afterward.
In a large bowl, combine the grated gruyere and emmental. Sprinkle the cornstarch over the cheese and toss well until all the cheese is evenly coated. This step is critical to prevent the fat from separating later.
Pour the dry white wine and lemon juice into the fondue pot. Place the pot on the stove over medium heat and bring the liquid to a gentle simmer (around 85°C/185°F). Do not let it boil rapidly.
Reduce the heat to medium-low. Add the cornstarch-coated cheese mixture one handful at a time. Stir constantly in a figure-eight motion using a wooden spoon. Wait until each handful is completely melted and the mixture is smooth before adding the next handful.
Once all the cheese is incorporated and bubbling very gently, stir in the kirschwasser, freshly grated nutmeg, and black pepper. Remove the pot from the stove.
Carefully transfer the fondue pot to a lit fondue burner at the dining table. Adjust the burner flame to keep the cheese warm and liquid without boiling. Serve immediately with crusty bread cubes.
Chef's Notes
- Always grate your own cheese from a block. Pre-grated cheeses contain anti-caking agents like cellulose that inhibit melting and result in a grainy fondue.
- A dry, high-acid white wine is functional, not just flavorful. The tartaric acid in the wine prevents the casein proteins in the cheese from binding together too tightly, which avoids stringiness.
- Traditional Gruyere and Emmental cheeses use animal rennet. If cooking for strict vegetarians, source cheeses specifically labeled as having microbial or plant-based rennet.
- The golden crust that forms at the bottom of the pot at the end of the meal is called la religieuse (the nun). It is considered a delicacy in Switzerland; scrape it up and share it with your guests.
Storage
Refrigerator: 3 days — Store leftover cheese in an airtight container. It will solidify into a block.
Reheating: Reheat gently in a saucepan over low heat on the stove, whisking continuously. Add a splash of white wine if the mixture appears too thick or begins to separate.
Troubleshooting
Fondue separates, splits, or becomes excessively greasy
Cause: The heat was too high causing the proteins to tighten and squeeze out fat, or there was insufficient acid in the base.
Fix: Return to the stove over very low heat. Vigorously whisk in 15ml of warm water or wine mixed with a pinch of cornstarch until the emulsion comes back together.
Prevention: Melt the cheese very slowly over medium-low heat and ensure you use a tart, high-acid wine along with the lemon juice.
Cheese forms a stringy, rubbery ball
Cause: Cheese was added too quickly, the wine was not hot enough, or pre-grated packaged cheese was used.
Fix: Add a few drops of lemon juice to increase acidity and whisk vigorously over low heat to help break down the protein network.
Prevention: Grate your own cheese from a block and add it in small increments to hot, simmering liquid.
Cultural Context
Fondue originated in Switzerland as a pragmatic peasant dish designed to use up hardened winter cheese and stale bread during the isolating colder months. It was heavily promoted by the Swiss Cheese Union in the 1930s as a national dish and has since become a globally recognized symbol of communal dining, conviviality, and Swiss culinary heritage.
