Swiss Fondue


This recipe shows you how easy a classic Swiss fondue is 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. 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 fortifying kick.

red fondue pot filled with traditional Swiss cheese fondue with cubed bread and cold cuts on the side
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
4 servings


  • 2 ½ cups shredded Gruyere 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


  1. Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.

  2. 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.

  3. 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 Notes:

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 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.

If your fondue is too thick, add additional wine, 2 tablespoons at a time, until desired consistency is reached.

Nutrition Facts (per serving)

902 Calories
49g Fat
47g Carbs
52g Protein
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
Vitamin C 25mg 126%
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.

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