Classic Gruyère and Emmental Fondue
A proper fondue is about the transition from a firm cheese to a silky, pourable state. If you get the heat management right, it stays suspended as a single, uniform mass until the very last bite.
Use only authentic mountain cheeses
Avoid pre-grated bags, which contain anti-caking agents that ruin the melt. Buy a block and grate it yourself on the coarse side of a box grater.
- Heavy-bottomed pot or ceramic fondue pot
- Wooden spoon
- Box grater
- Rubbing garlic clove
What goes in.
- 1/2 lbGruyère cheese, freshly grated
- 1/2 lbEmmental cheese, freshly grated
- 1 cupdry white wine, such as Fendant or Sauvignon Blanc
- 1 tbspcornstarch
- 1 tsplemon juice
- 1 clovegarlic, peeled
- 1 pinchnutmeg
Maintaining the Suspension
The cornstarch acts as a binder, preventing the wine and cheese from separating into a pool of oil and rubbery solids. Add the cheese slowly, one handful at a time, ensuring each addition is fully melted before the next.
The method.
Rub the pot
Cut the garlic clove in half and rub the cut side vigorously around the entire interior surface of the pot. Discard the clove.
Prepare the cheese
Toss the grated cheeses with the cornstarch in a bowl until every strand is lightly coated.
Warm the wine
Pour the wine and lemon juice into the pot over medium-low heat until it begins to simmer gently.
Incorporate cheese
Add the cheese one handful at a time. Stir constantly in a figure-eight motion with a wooden spoon until each batch is completely smooth.
Finish
Once the mixture is uniform, stir in the nutmeg. Move the pot immediately to a low-flame warmer at the table to prevent the cheese from seizing.
Other turns to take.
Kirsch-forward
Stir in two tablespoons of Kirschwasser at the very end for a sharper, more traditional Swiss profile.
When it doesn't go to plan.
Choose a bread with a sturdy crust, like a sourdough baguette, to prevent it from breaking off into the pot.
If the fondue becomes too thick, add a small splash of warm wine and stir vigorously.
Never let the pot reach a boil once the cheese is added, as the proteins will tighten and become stringy.
The ones that keep coming up.
Why did my fondue separate?
You likely added the cheese too quickly or the heat was too high. Keep the flame low and add the cheese in small, controlled increments.
Can I use other cheeses?
For the best result, stick to firm, alpine-style melting cheeses. Anything too soft or too oily will result in an unstable mixture.