Swiss Fondue

These traditional Swiss cheeses in this Swiss fondue are a classic combination for fondue because they melt so smoothly. Be sure to swirl the cheese mixture with a fork a few times during the party to prevent it from separating from the wine.

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Makes: 6  servings Prep 15 mins Cook 10 mins


  • 1 cup  dry white wine, divided
  • 1 teaspoon  fresh lemon juice
  • 1 small garlic clove, pressed
  • 2 cups  grated Gruyere cheese
  • 2 cups  grated Emmentaler cheese
  • 1 teaspoon  cornstarch


1. Combine 3/4 cup wine, lemon juice, and garlic in a medium heavy-bottomed saucepan over medium heat until bubbling. Reduce heat to low and gradually stir in cheeses, then continue to cook until cheeses melt, stirring frequently.

2. In a small bowl, blend cornstarch with remaining wine with a wire whisk until smooth. Stir into cheese mixture and continue to cook, stirring frequently, until mixture is thick, smooth and bubbling gently, 2 to 3 minutes more. Carefully transfer the mixture to a fondue pot, and keep warm over a fondue burner. Serve immediately with dipping ingredients of your choice.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)325,
  • Fat, total(g)23,
  • chol.(mg)76,
  • sat. fat(g)14,
  • carb.(g)2,
  • pro.(g)22,
  • sodium(mg)227,
  • Percent Daily Values are based on a 2,000 calorie diet
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