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Authentic White Wine Gruyère Fondue

A piece of toasted bread is dipped into a white bowl of Authentic White Wine Gruyère Fondue, showing long cheese pulls.
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A classic recipe for smooth, traditional Swiss cheese fondue using Gruyère and dry white wine.

Ingredients

Scale
  • 1 pound Gruyère cheese, grated
  • 1/2 pound Emmentaler cheese, grated
  • 1 1/2 cups dry white wine (such as Sauvignon Blanc or Chasselas)
  • 2 tablespoons cornstarch
  • 1 clove garlic, halved
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground nutmeg
  • Pinch of white pepper
  • 1 tablespoon Kirsch (optional)

Instructions

  1. Rub the inside of a heavy-bottomed pot or caquelon with the cut side of the garlic clove. Discard the garlic.
  2. In a small bowl, toss the grated cheeses with the cornstarch until evenly coated.
  3. Pour the white wine into the pot and heat over medium-low heat until warm, but not boiling.
  4. Add the cheese mixture to the warm wine gradually, a handful at a time, stirring constantly in a figure-eight motion until each addition is fully melted and smooth before adding more. Do not let the mixture boil.
  5. Once all the cheese is melted, stir in the lemon juice, nutmeg, and white pepper.
  6. If using, stir in the Kirsch.
  7. Keep the fondue warm over very low heat, stirring occasionally, while serving.
  8. Serve immediately with dipping items.

Notes

  • Use freshly grated cheese; pre-shredded cheese contains anti-caking agents that can make the fondue grainy.
  • If the fondue becomes too thick, add a splash more warm wine.
  • Stir continuously to prevent the cheese from sticking to the bottom and burning.

Nutrition

Find it online: https://spoonswirl.com/authentic-white-wine-gruyere-fondue/