Gruyère Cheese Fondue Recipe
Gruyère alone can turn stringy and tight when melted, so cutting it with Emmental gives the fondue a smoother, more elastic pull. Tossing the cheese in cornstarch before it goes into the pot keeps the fat and liquid from separating, and the wine's acidity is what actually holds the emulsion together as the cheese melts.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
Ingredients
- 12 oz Gruyère cheese, shredded
- 8 oz Emmental or Swiss cheese, shredded
- 1 clove garlic clove, halved
- 1 cup dry white wine
- 1 tablespoon cornstarch
- 1 tablespoon kirsch (cherry brandy)
- 1 teaspoon lemon juice
- 1/8 teaspoon nutmeg, freshly grated
- 1 loaf, cubed baguette, cut into cubes
Nutrition per serving
- Calories
- 933
- Protein
- 50g
- Carbs
- 64g
- Fat
- 45g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Toss the shredded Gruyère and Emmental together in a bowl with the cornstarch until every strand is lightly coated.
- 2Rub the cut sides of the garlic clove around the inside of a fondue pot or heavy saucepan, then discard the garlic.
- 3Pour in the wine and lemon juice and set the pot over medium heat until the wine is steaming and just barely simmering, don't let it boil hard.
- 4Reduce the heat to low. Add the cheese a handful at a time, stirring constantly in a figure-8 pattern with a wooden spoon and letting each addition melt before adding more.
- 5Once the cheese is fully melted and smooth, stir in the kirsch and nutmeg.
- 6Transfer the pot to a tabletop fondue burner set to low, or keep it over the lowest possible stovetop heat, and serve immediately with cubed baguette for dipping.
Tips & variations
- If the fondue looks broken or grainy, whisk in another teaspoon of cornstarch mixed with a splash of cold wine off the heat, then return it to low heat while stirring.
- Swap the kirsch for a squeeze of extra lemon juice for a non-alcoholic version; the acid does similar work in keeping the sauce smooth.
- Comté can replace some or all of the Gruyère for a slightly sweeter, less sharp fondue.
- Beyond bread, steamed baby potatoes, cornichons, and lightly blanched broccoli or cauliflower florets all hold up well for dipping.
Storage & reheating
Refrigerate leftover fondue in an airtight container for up to 3 days. It will firm up completely when cold, that's normal. Reheat gently in a saucepan over low heat, stirring in a splash of wine or milk to loosen it back to a dippable consistency; microwaving in short bursts also works but stir every 20 seconds to keep it smooth.
Tips from the Tulo kitchen
- Shred the cheese instead of cubing it; smaller shreds melt more evenly and reduce the chance of the fondue turning stringy.
- Keep the heat low once the cheese is in the pot. Fondue that gets too hot will separate no matter how much cornstarch is in it.
FAQ
Why did my gruyère fondue turn grainy or oily?
This usually means the pot got too hot, which breaks the emulsion. Pull it off the heat, let it cool slightly, then whisk in a teaspoon of cornstarch dissolved in cold wine and rewarm gently over low heat while stirring.
Can I make gruyère fondue without wine?
Yes. Substitute the wine with an equal amount of chicken or vegetable broth plus an extra teaspoon of lemon juice for acidity, though the flavor will be milder and less traditional.
What's the best cheese to mix with Gruyère for fondue?
Emmental or Comté are the classic pairings. Both melt smoothly and balance Gruyère's sharpness with a milder, nuttier flavor.
Can I freeze leftover fondue?
It's not recommended. Freezing and thawing causes the cheese emulsion to break permanently, leaving a grainy, separated texture that won't smooth back out.
