A simple meal best enjoyed with friends, Swiss cheese fondue can be enjoyed year-round but is especially popular over the holiday season and New Year's. Surprisingly easy to make, fondue is best made with just a few simple ingredients. Serve it with a nice glass of wine, and some rustic sourdough bread!
During my work term as a cook in Switzerland, I had the good fortune of being exposed to a lot of new foods I had never tried before. Cheese Fondue is one of them. I clearly remember sitting down to lunch with my Uncle in the Gasthaus 'Restaurant Windstock' in Rickenbach/Schwyz, where we decided to order the fondue (Kaesefondue), and I was excited to soon be dipping various items into a big pot of delicious cheesiness.
Little did I know that only chunks of bread are traditionally dipped into a Swiss cheese fondue. Quite honestly I had never had anything but a broth-based fondue before so I was completely surprised at how simple, yet delicious and fun, this meal was.
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Table of Contents
Real Swiss Cheese Fondue
Traditionally a Swiss cheese fondue is made with two different kinds of cheese, depending on the region of Switzerland you're in. Regional recipes include varying amounts of Appenzeller, Gruyère, and Emmentaler cheeses. Different variations are created by adding ingredients such as mushrooms, tomatoes, herbs, and even chilies.
If properly heated and kept at a consistent temperature, a cheese fondue will create a toasty crust on the inside walls of the caquelon (the fondue pot) which can be eaten like a chip once the fondue pot is emptied.
To ensure you do properly heat the Swiss cheese fondue, it's best to use a proper fondue set meant for this style of dish. Avoid using a regular stove pot which may not be suited to sitting over a flame for an extended period of time. This can result in a burnt cheese fondue creating a horrible flavor and ruining the fondue.
Before starting this cheese fondue recipe make sure you have a good fondue set, as well as fuel on hand.
Picking The Right Fondue Set & Fuel
There are many kinds of fondue sets available, ranging from modern electrical models to the more traditional fuel burning sets. A traditional fondue set will include an enameled cast iron fondue pot, stand, forks, and fuel holder.
Special fondue gel or liquid fuels can be purchased, but always make sure to check what kind of burner fuel your fondue set is made for first.
- If the cap unscrews and has an empty chamber, a gel insert or gel fuel is likely meant to be used.
- If the burner lid doesn't unscrew and you can see a little felt or cotton-looking pad inside the chamber, chances are the burner uses liquid fuel.
Note: If your fondue burner uses liquid fuel you can use methyl hydrate (also known as wood alcohol) instead of the 'fondue fuel' which is usually just methyl hydrate which has a blue dye added. Methyl hydrate can be bought in bulk as a paint stripper at hardware stores and is considerably cheaper than buying brand name fondue fuel.
Once lit, the fuel burner often has a clear flame if no dye is mixed in with the fuel. For these reasons, children should not refill or light the fondue burner.
Cast Iron vs. Electric Fondue Pot for Cheese Fondue: A Comparison
When choosing the best fondue pot for making cheese fondue, it’s essential to consider the type of pot that suits your preferences. Here's a quick comparison of cast iron and electric fondue pots to help you decide which one is perfect for your next cheese fondue night:
Cast Iron Fondue Pot
- Heat source: Requires an external heat source like a sterno flame or stovetop
- Pros:
- Excellent heat retention, ensuring your cheese fondue stays warm and evenly cooked.
- Extremely durable; with proper care, it can last a lifetime.
- Offers a traditional, rustic aesthetic that enhances the fondue experience.
- Can be seasoned for easier cleaning, and some models may even be dishwasher-safe.
- Cons:
- Requires more attention to maintain heat, as the temperature can fluctuate.
- Takes longer to preheat, which may require some patience when preparing your cheese fondue.
Electric Fondue Pot
- Heat source: Features a built-in electric heating element.
- Pros:
- Convenient and easy to use with adjustable temperature control, perfect for maintaining the right heat for your cheese fondue.
- Preheats faster, saving you time when you're ready to dig into your cheesy creation.
- Safer since there’s no open flame involved.
- Cons:
- Not as effective at heat retention as cast iron, meaning you might need to adjust the temperature more frequently.
- Offers a more modern, less traditional appearance.
- May not be as durable as cast iron over time.
- Often comes with a non-stick interior for easier cleanup, and some models are dishwasher safe.
In the end, your choice depends on your priorities. If you're looking for a traditional, time-honored fondue experience, a cast iron pot is a great option. However, if ease of use and quick preparation are more important to you, an electric fondue pot will be the perfect fit for your cheese fondue gatherings.
What Cheese Should I Use To Make Fondue?
As mentioned above, the most common Swiss cheese fondues are made using:
- Appenzeller cheese
- Gruyère cheese
- and Emmentaler cheese
The most common recipes call for a simple 'half & half' ratio of shredded Gruyère and Emmental cheese melted with white wine. Melting the cheese in grated form as opposed to melting chunks or cubes will ensure the cheese melts evenly with no lumps or burnt bits in the end product.
To help keep the melted cheese mixture smooth, a dry white wine is used. A splash of lemon juice can also be added if more acid is needed. To help stabilize the cheese and prevent it from splitting, starches such as corn, or potato starch are often added to the fondue, though they are not traditional.
Once the cheese has completely melted and reached a smooth consistency, a splash of kirsch liqueur is added to finish the fondue.
My Favorite Swiss Cheese Fondue Recipe
But let's get down to the reason we are all here.....making and eating cheese fondue. For this recipe you'll need :
- 450 grams of Gruyere cheese
- 300 grams of Emmentaler cheese
- 1 cup dry white wine (I used Kim Crawford Sauvignon Blanc)
- 1 clove garlic cut in half
- 1 teaspoon cornstarch
- 1 tablespoon kirsch
- 1 loaf of your favorite sourdough or crusty French bread
Instructions
- Begin by taking the clove of garlic and rubbing the inside of the caquelon (fondue dish) with the cut side, spreading the natural garlic oil on the surface. Mix the white wine and cornstarch in the fondue pot and stir well to dissolve the starch.
- Light the fondue burner and gently heat the wine.
- As the wine gently heats, shred the cheese on a handheld box grater or other grating device, and add it to the wine.
- Finish the Swiss cheese fondue with a splash of kirsch.
Once the cheese fondue is prepared and ready to eat, turn the flame on the burner to low and enjoy the fondue by dipping large chunks of crusty bread into the cheese. Paired with a nice dry white wine you can't go wrong with a good homemade Swiss cheese fondue. Other items such as blanched vegetables or raw fruit (such as apples) could also be used to dip in the cheese.
Looking For More Party Food Ideas? Check out:
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- Warm Brie Crostini With Apple And Pomegranate
- Roasted Garlic & Goat Cheese Stuffed Mushroom Caps
- German Meat Fondue
Made the recipe? Comment & Rate it below, then take a picture and tag me on Facebook. For more from scratch recipes, follow me on Facebook & Pinterest.
Watch The Web Story: Easy Dinner Party Ideas: Swiss Cheese Fondue
Recipe
Authentic Swiss Cheese Fondue
Equipment
Ingredients
- 450 grams Gruyere Cheese
- 300 grams Emmentaler Cheese
- 1 cup Dry White Wine - I used Kim Crawfords Sauvignon Blanc
- 1 clove Garlic
- 1 teaspoon cornstarch
- 1 tablespoon kirsch
- 1 loaf of your favourite sourdough or crusty French bread
Instructions
- Begin by taking the clove of garlic and rubbing the inside of the caquelon (fondue dish) with the cut side, spreading the natural garlic oil on the surface.
- Mix the the white wine and cornstarch in the fondue pot and stir well to dissolve the starch. Light the fondue burner and gently heat the wine.
- As the wine gently heats, shred the cheese on a handheld box grater or other grating device, and add it to the wine.
- Finish the Swiss cheese fondue with a splash of kirsch.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Please note that some links in this post lead to affiliate sites, for which Earth, Food, and Fire may be compensated should you complete a purchase. This helps keep us online, creating awesome new content every week. For more information please read our affiliate disclaimer.
Richard
Only two differences I noted from your recipe and my host mother’s recipe in Küsnacht… she used equal parts of Emmenthaler and Gruyère, exact weight, I’m not certain. Rather than a splash of Kirsch, it was as a shot.
Thank you for the recipe post… it brought back several cherished memories of my time in Switzerland as an exchange student.
Alex @ Cheese origin
I love the simplicity of the ingredients - Appenzeller, Gruyère, and Emmentaler, and the technique of rubbing the pot with garlic for added aroma. The suggestion to add a splash of kirsch is intriguing. What a cozy dish to enjoy with friends, especially during celebrations! I'm excited to recreate this at home and bring back the tradition of fondue nights.
Thank you, Chef Markus Mueller, for sharing this delightful recipe and helpful tips!
Alex
Chef Markus Mueller
You are very welcome! I hope you and your friends enjoy this cheese fondue recipe as much as we do!
Sally Harman
Your cheese fondue recipe is so very delicious. Thank you for posting it. Might I ask what brand of fondue pot you are using, and do you believe I could purchase this fondue pot in the United States?
Chef Markus Mueller
Hi Sally, the pot I use is from Migros, a Swiss grocery store and retail store chain (which is where I bought it). As such i do not know if you would be able to by a Migros brand fondue pot in the US. I am sure you could order a Fondue pot online or find one at a local kitchen retailer though.
Dawn
Hi. Didn't I miss something? Do you put the minced garlic into the cheese mixture?
Chef Markus Mueller
Hi Dawn, no the garlic is not used in the actual fondue mixture itself. Otheriwse you'd be biting down on chunks of garlic!
You only use the cut garlic clove to rub the inside of the fondue pot before adding the cheese mixture. The natural oil of the garlic clove coats the fondue pot and adds a garlic aroma to the finished dish.
I apologize for the error in the recipe..I have updated the post and recipe to make this clearer.
Amy
Wow the Swiss is such a great idea for a fondue! This is a fantastic savory and comforting dish!
Leslie
Ohhhh fondue. I know I'm supposed to stay away from cheese but this looks way too good to pass up!
Claire | The Simple, Sweet Life
I LOVE fondue, and although I typically make a smoked cheddar fondue, I'm definitely going to have to give this one a try!
Sam | Ahead of Thyme
I am obsessed with cheese, I can't believe I have never tried making my own cheese fondue! It looks so easy!! Pinned.
lauren
I dont understand how fondue ever went out of style! Who doesn't want delicious things covered in creamy cheese?! This looks terrific.
Tatiana
I was looking for an authentic fondue recipe. I want to impress my guests with the best fondue flavor!
Chef Sous Chef
I love fondue! I could swim in that cheese ?The recipe looks and sounds divine.
Terri
This makes me want to do a fondue again -it's been so long! And I love how cheesy this is!
Chef Markus Mueller
Plan one for New Years! It's always a hit!
Dana
I've never attempted fondue and I really like the way it is explained... I knew there was a lot put into it.
Chef Markus Mueller
There is a lot of cheese that goes into it yes, but it is so worth the effort!
Denise from Urbnspice
Your post brings back a lot of great memories with friends around a table. I am so glad that you reminded us how much fun fondues are, Markus. And sourdough! A must, right? Now I want fondue. This is going to have to happen over the holidays. Thanks so much for sharing. Happy holidays!
Chef Markus Mueller
Tag us on social media! I alwasy love seeing the food my readers make! Enjoy and Happy Holidays!
Aleta
You obviously know your cheese! I looooove me some emmentaler or Swiss gruyere... especially cave aged gruyere... yum, I am definitely putting this recipe on my Christmas appetizer list this year! I love that you make this with white wine! It sounds absolutely incredible... I'm drooling.
Chef Markus Mueller
OOO, cave ages Gruyere! I've never had that.. I am assuming it is aged in caves....do you know how that effects flavor at all?
Cathy
Oh, to have cheese fondue in Switzerland! Fortunately, we can recreate it at home with your recipe.
We used to have a tradition of fondue with our children during the holidays. Sometimes, we've since done it at their houses.
Chef Markus Mueller
We always had fondue on new years eve with my parents. Not always a cheese fondue, sometimes it was broth based, and we'd cook meat etc, but it was always fun!
Nicoletta
Such a fun night is fondue night! Thank you for all the info. Really enjoyed reading the post!
Chef Markus Mueller
Glad you enjoyed it!
Elaine Benoit
That was a great read! My brother in law made his fondue this way too! I love fondue and yours looks excellent and delicious!!
Chef Markus Mueller
Thanks Elaine!
Gloria
Fondue...OMG!! I don't even know the last time I had one. Wow the memories. Do you also remember "hot rocks"?? They were fun too. I still remember having fondue parties. People cooked there own dinner as we all sat around and enjoyed each others company. This would be the perfect appetizer for sure.
Chef Markus Mueller
I don't know hot rocks! I know we used to do 'raclette' in Switzerland too..essentially a small burner where everyone can cook their own cheese/ food on the table. Always something fun about cooking right at the table!
Elaine
This is an ideal dish for a cozy night at home with friends! Love the simplicity of it AND it will even work with a gluten-free baguette. 🙂 Great, informative post!
Nathan
Such a delicious and simple recipe to use my homemade Emmental and Gruyere cheeses in.
Chef Markus Mueller
You make your own cheese!? Awesome! I have always wanted to try but have never bit the bullet to try it!
Amanda
Wow Markus, I had no idea that fondue had such a science behind it! Thanks for the in-depth overview! Looks delightful and more flavourful than your North America 'melt cheese and call it a day' varieties!
Markus Mueller
While writing this post I actually learned a few things as well, such as that the acid in the wine actually serves a purpose! Before I thought it was just melt away and of you go!