Swiss Cheese Fondue

Treat yourself and your family or friends to a cozy Swiss Cheese Fondue as soon as the weather cools! This pot of silky melted cheeses has a complex flavor thanks to a blend of alpine cheeses, garlic, and white wine. Gruyère cheese is a must, in my opinion, but your fondue blend can be tailored to your preferences. Grab a loaf of crusty bread and gather your favorite people for this delicacy!

The word fondue is from the French word for "melt" (fondre) and is a treat during the cold, dreary months of fall and winter. It is as much an experience as it is a meal! This Swiss cheese fondue doesn't take a ton of ingredients or much skill, but some quality cheeses and patience for a lot of stirring ensures a tasty result. An afternoon of fondue and some board games is a great way to get some family time on a slow winter weekend.

Fondue is a casual meal that the kids can really actively enjoy. Much like a DIY-dinner option, they get to make each bite their own. Gather the family together around a platter of Peanut Chicken or easy Chicken Tortilla Soup toppings to get the same casual dinner feeling all year round.

Ingredients

I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

• Gruyère - Gruyère is the best of the Swiss Alpine cheeses, if you're asking me. It is a cow's milk cheese with a nutty flavor that is salty and a bit funky. You can find it at large supermarkets, Trader Joe's, and at Costco in the colder months. 
• Comté - A French cow's milk cheese, Comté has sweet, milky notes and melts beautifully. Find it in well-stocked supermarkets or at Trader Joe's.
• Emmental - Emmental is another Swiss cheese with a mild and slightly fruity flavor. Emmental helps make an impressive cheese pull in your fondue (try it in a grilled cheese sandwich some time!). It melts well but retains a bit of an elastic texture. Emmental is a cow's milk cheese with holes throughout - a classic Swiss cheese appearance.
• Garlic - One clove of fresh garlic is used to season the pot before adding the wine, corn starch, and cheeses.
• White Wine - Choose a dry white wine like a Sauvignon Blanc, a Grüner Veltliner, or a Pinot Grigio. Avoid any wines with low acidity or strong oaky flavors. 
• Corn Starch - Corn starch helps ensure a smooth melted cheese mixture by helping stabilize the wine and cheese blend. Only add the cornstarch to a cold liquid to avoid any lumps.
• Kirsch (optional) - Kirsch is a cherry brandy with slightly bitter and floral aromas. Use a high-proof (40-50% alcohol) kirsch or kirschwasser, not a cherry liqueur. 
• Dipping Options - Before starting your fondue, make sure you have your bread ready. Choose a crusty loaf or baguette that will stand up to the thick cheese and stay on your fondue fork. You can also prepare small waxy potatoes by boiling them until fork tender.

Instructions

Prepare the cheeses by slicing off any tough rinds and shredding them on the large holes of a box grater.

Toss the three cheeses together in a large bowl to get a uniform mixture.

Slice the garlic clove in half lengthwise and rub the cut sides all over the inside of your fondue pot. Toss the garlic cloves back into the pot.

Place the pot over the burner on your stove and add the corn starch, white wine, and optional kirsch to the pot. Heat the wine mixture over a medium heat and whisk to dissolve the corn starch.

Once you see tiny bubbles forming along the edges of the pot, reduce the heat to low.

Add one handful of cheese to the wine mixture.

Whisk well until the cheese is completely melted and the mixture is smooth again.

Repeat, adding one handful of shredded cheese at a time and stirring or whisking until completely smooth before adding more cheese. I usually start with a whisk and switch to a wooden spoon as I add more cheese.

Bring your fondue to the serving table and place it over your heat source. Dive in!

Fondue "Rules" and Traditions

There are plenty of traditions, rules, fon-dos and fon-don'ts around enjoying this special treat. First, and maybe most important, no double-dipping! Once you dip your bread in the cheese and take a bite, that bread can't go back into the pot. Some insist that you only stir the fondue with your bread and fork in a clockwise direction. If your bread or potato falls off the fork and into the pot, there are two possible consequences. Depending on your fellow diners, you might have to buy the next round of drinks or kiss your neighbor on the cheek. 

Two prized treats when enjoying fondue are the softened garlic and the "la religieuse". As the cheese level drops, someone at the table is likely to scoop up one of the two halves of garlic that were used to season the pot. They are softened and aromatic and enhance the cheese, so you're lucky if you snag one.

"La religieuse" translates to "the nun", and refers to the caramelized layer of cheese at the very bottom of the pot once the melted cheese is all scooped up (which maybe resembles a nun's cap?). You can peel it off with a fork, knife, or your fingers, but it's well worth the effort. The darker brown cheese layer is nutty and complex in flavor and has a flexible or pliant texture while still warm.

Substitutions and Variations

The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!

• Moitié - Moitié - This classic combination of two Swiss cheeses combines half Gruyère and half Vacherin Fribourgeois cheeses, hence the name (half-half). Vacherin is a semi-soft cow's milk cheese with a stronger "barnyard" flavor profile than the other cheese options in this recipe. It is not a common cheese on grocery store shelves, but if you see some in a good cheese shop grab it and make this variation! 
• Other Alpine Cheeses - Use any combination of Comté, Appenzeller, Fontina, Gruyère, Emmental or even Gouda cheese for your fondue. 
• Add Pepper or Spices - Coarse-ground fresh black pepper adds a sharp spicy note to the fondue that will offer a slight twist to the classic preparation. You can also add a pinch of nutmeg or a sprig of fresh thyme to your mixture as you incorporate the cheese.

Equipment

Here is what you need for a great fondue experience:

• Fondue Pot - There are many styles of fondue pots available, but they break down into two categories: electric and fuel (gel or candle) heated. My favorite fondue pot is a heavy-duty enameled cast iron pot that allows you to cook the fondue on the stove and then transfer to a rack over a gel fuel can for the table. The cast iron construction means it heats evenly and retains heat well. Your fondue pot will likely come with a set of fondue forks meant for spearing your bread and dipping. They have long handles and are often marked with different colors or symbols so that you know your own fork!
• Box Grater - If you have a food processor with a shredding blade, use that, but a box grater will get the job done with some elbow grease. A box rater is also a great tool to have for shredding carrots, zucchini, or onions for both sweet and savory recipes.
• Whisk - I have what may be an excessive number of whisks to choose from, but an 8-inch whisk I got years ago as a wedding gift is my favorite for both whisking wine and shredded cheese together in the early cooking of the fondue.
• Wooden Spoon - I purchased my favorite wooden spoon in college and still use the same one to this day!  As you add more cheese to the fondue, it sometimes helps to transition from the whisk to a wooden spoon.

Serving Suggestions

Most importantly, you want to provide plenty of bread for ripping into small cubes before piercing with the fork and swirling in the molten cheese. Other options for dipping include boiled waxy potatoes, wedges of apples, small chunks of cooked sausage, gherkins, or roasted vegetables.

Serve your fondue with a simple green salad with a bright vinaigrette. A glass of dry white wine makes a great beverage pairing.  The Swiss will tell you that you should avoid cold beverages or beer so that the melted cheese doesn't solidify in your stomach!

Make This Recipe Kid Friendly

This is a great recipe for kids! It's fun to have a winter tradition around food. We often eat fondue for a leisurely lunch during the week between Christmas and New Year. Mine love the dipping, the long forks, and the casual meal vibes. They are big fans of the apple and fondue combination!

Storage

Ideally you finish every last drop of fondue, but you can save any leftovers in an airtight container in the refrigerator for up to three days. 

Prepared fondue can be reheated, with care. Add the cold fondue to a saucepan and add about two tablespoons of white wine mixed with a pinch of cornstarch. Heat over very low heat, stirring constantly until the cheese mixture is smooth and uniform in texture.

FAQ

More Cheese, Please!

This recipe is for cheese lovers! If you want more recipes that put delicious cheeses center stage, try one of these options:

Warming Winter Recipes

Swiss Cheese Fondue is a winter tradition, and a perfect way to celebrate a snowy weekend afternoon. Try any of the recipes below for a cozy winter meal:

Try It and Share

I hope you try this Swiss Cheese Fondue and enjoy the recipe as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.