Recipes Appetizers and Snacks Cheese Cheese Fondue Recipes Classic Swiss Fondue 5.0 (1) 1 Review 3 Photos Traditional Swiss fondue is so easy to make. My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version using Gruyère and Emmental cheeses. I love the ritual and it's so fun (and easy!) for entertaining. If you can find it, a splash of kirsch just before serving really gives fondue a nice kick. Enjoy with your favorite bread, boiled baby potatoes, cornichons, and pickled onions. Submitted by Diana Moutsopoulos Updated on November 27, 2023 Save Rate Print Share Close Add Photo 3 3 Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 2 ½ cups shredded Gruyère cheese 2 ½ cups shredded Emmental cheese 2 tablespoons cornstarch 1 clove garlic, halved 1 ½ cups dry white wine To Serve: 1 (8 inch) French bread, cubed 1 pound cooked baby potatoes 1 cup cornichons 1 cup pickled pearl onions Directions Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside. Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously. Recipe Tip If your fondue is too thick, add additional wine, 2 tablespoons at a time, until desired consistency is reached. Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve. Cook’s Note Prepare all of your accoutrements before making the fondue, as the fondue takes little time to prepare and will be served immediately. Cube the baguette and place in a bowl or bread basket; boil baby potatoes in ample hot water until tender; and place cornichons and pickled onions in small bowls for serving. Set the table where you'll be serving the fondue with a fondue pot and stand, fondue forks, and small plates.You can use a mix of Gruyère and Emmental cheese as called for here, or stick with one or the other. I have also used a mixture of Manchego and Petit Basque cheeses to make a sheep's cheese fondue, which is easier to digest for those who cannot tolerate cow dairy. I Made It Print Nutrition Facts (per serving) 902 Calories 49g Fat 47g Carbs 52g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 902 % Daily Value * Total Fat 49g 62% Saturated Fat 29g 145% Cholesterol 156mg 52% Sodium 1358mg 59% Total Carbohydrate 47g 17% Dietary Fiber 5g 16% Total Sugars 4g Protein 52g 104% Vitamin C 25mg 28% Calcium 1619mg 125% Iron 3mg 16% Potassium 788mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.