Classic cheese fondue

    30 min

    Nothing warms you right through better than a cheese fondue! The classic fondue with Gruyere and Emmental is always a hit at parties and surprisingly easy to make. Add a splash of kirsch for a traditional Swiss finish.

    298 people made this

    Serves: 5 

    • 250g grated Emmental cheese
    • 250g grated Gruyere cheese
    • 2 tablespoons cornflour
    • 1 clove garlic, halved
    • 250ml dry white wine
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1 baguette, cubed

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Combine the grated cheeses with the cornflour.
    2. Rub the cut side of the garlic all over the inside of a fondue pot or heavy casserole dish. Add the wine and place over medium heat. Bring to a simmer, then gradually add the cheese. Stir with a spatula, gently stirring in a figure-of-eight motion. Once smooth and melted through, add the salt and nutmeg.
    3. Immediately serve the fondue, preferably over a warmer, with cubed baguette.


    Classic cheese fondue
    Classic cheese fondue

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    Reviews in English (2)


    Very yummy, as of course melted cheese is. Separated a bit after about 30 minutes, but that probably means I made too much (I doubled the recipe for 15 people and had a lot of other food). I added a homemade cherry liqueur/kirsch as suggested, but did not really notice the flavour in the final product. Served with cubes of bread and steamed veggies.  -  29 Dec 2014


    This is a great basic recipe and have used it several times. I omitted the salt and nutmeg. It needs more wine, as it is too thick with just 250ml, so I added about 100ml more. You can eyeball it and add more to taste to get the consistency you want. As always, we added a good glug of kirsch at the table for that extra kick, and also dipped the occasional cube of baguette in kirsch before dipping in the fondue - a Swiss tradition I love!  -  02 Mar 2015