Swiss Gruyere Fondue

by on October 24, 2011 » Add the first comment.
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2016-05-04 16.03.35INGREDIENTS

  • 4 ounces Gruyere cheese, rind cut off
  • 4 ounces Swiss Ementhaler cheese
  • 1/2 tablespoon cornstarch
  • 1/2 cup dry white wine (such as Sauvignon Blanc)
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • Pinch of ground nutmeg
  • A dash of cayenne pepper
  • Assorted dippers (see list below)


  1. Cut cheese into small squares.
  2. Toss cheese with cornstarch in large bowl.
  3. Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
  4. Reduce heat to medium.
  5. Mix both grated cheeses
  6. Whisk 1 handful of cheese into wine until almost melted.
  7. Repeat with remaining cheese in about 5 more batches.
  8. Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
  9. Whisk in nutmeg.
  10. Transfer to fondue pot and keep warm over fondue burner.
    Alternate: use your crock pot and a mixing bowl to create a double boiler (see photo)
  11. Accompany with a platter of assorted dippers, fondue forks and plates.


  • Cubed crusty bread
  • Boiled new potatoes
  • Rounds of smoked sausage
  • Cubed cooked chicken
  • Blanched asparagus
  • Green beans
  • Broccoli
  • Cauliflower florets
  • Carrot sticks.


Find more like this: Condiments and Sauces, Stews and Soups, World Cuisine

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