30 minutes

    Warm up the party with a classic Swiss cheese fondue made with Emmental and Gruyere cheese, subtly flavoured with garlic, white wine and nutmeg. You can dip cubed French bread, vegetables such as baby carrots and broccoli or even grapes!

    16 people made this

    Serves: 5 

    • 250g Emmental cheese, grated
    • 250g Gruyere cheese, grated
    • 2 tablespoons cornflour
    • 1 clove garlic, cut in half
    • 1 cup (250ml) white wine
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground nutmeg

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

    1. Toss the grated cheeses with the cornflour.
    2. Rub the cut side of the garlic over the inside of a fondue pot or casserole dish. Pour in the wine and heat gently to a simmer. Gradually add cheese, stirring with a spatula until melted. Once smooth and melted, add salt and nutmeg.
    3. Serve the fondue, preferably over a warmer.

    Watch a video of it being made…

    How to Make Fondue
    How to Make Fondue

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    Reviews and Ratings
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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  (Review from Allrecipes UK & Ireland)


    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  (Review from Allrecipes UK & Ireland)