Fondue Recipe

Prepare cheese

Grate or shred both Gruyère and Emmental and toss them together in a bowl so the mixture is ready. Toss the shredded cheeses with the cornstarch until evenly coated; this prevents separation and keeps the fondue smooth.

Prepare pot

Rub the inside of a fondue pot or a heavy-bottomed saucepan with the cut sides of the halved garlic clove. Leave the garlic in the pot for a minute then discard it (or leave it in for stronger flavor). This infuses a subtle garlic flavor without pieces in the fondue.

Heat wine and lemon

Place the fondue pot over medium-low heat. Pour in the white wine and add the lemon juice. Warm the wine until it is steaming and small bubbles begin to appear at the edge of the pot, but do not let it boil.

Add cheese gradually

Reduce heat to low. Add a small handful (about 1/4 cup) of the cheese mixture to the warm wine and stir constantly with a wooden spoon or heatproof spatula in a figure-eight motion until the cheese melts and is smooth. Continue adding the cheese in small batches, stirring and allowing each addition to melt before adding more. This gradual process helps the cheese emulsify into the wine.

Finish and season

Once all the cheese is incorporated and the mixture is creamy and smooth, stir in the kirsch (if using). Add freshly ground black pepper and grated nutmeg. If the fondue is too thick, add a tablespoon of warm wine to loosen it. If it’s too thin, continue cooking gently while stirring until it reaches the desired consistency.

Transfer to serving pot

If you used a saucepan, transfer the fondue to a pre-warmed fondue pot set over a low flame or a fondue burner. Keep the heat low so the fondue remains warm and smooth without boiling. Stir occasionally during service.

Baguette: Cut a baguette into 1-inch cubes and toast lightly under a broiler or in a skillet with a little olive oil until edges are golden and slightly crisp. This helps the bread hold up when dipped.

Potatoes: Wash small potatoes and boil in salted water until fork-tender (about 15–20 minutes depending on size). Drain and keep warm. You can halve or leave whole depending on size.

Broccoli: Blanch broccoli florets in boiling salted water for 1–2 minutes until bright green and just tender. Immediately plunge into ice water to stop cooking, then drain well before serving.

Apple: Core and slice the apple into wedges. Keep unpeeled for texture and a pleasant color contrast; toss lightly with a squeeze of lemon if you want to prevent browning.

Pickles: Drain cornichons and serve cold as a tangy counterpoint to the rich cheese.

To serve, spear a piece of bread or a vegetable with a fondue fork and swirl it in the cheese until evenly coated. Hold momentarily to let excess drip back into the pot, then enjoy.

If the fondue separates (oily on top): remove from heat and whisk in 1 tsp lemon juice or 1–2 tsp warm water, a little at a time, to re-emulsify. If it becomes grainy from overheating, remove from heat and stir in a tablespoon of cornstarch dissolved in a little cold wine, then warm gently while stirring until smooth.

Keep the fondue at a gentle simmer over the burner—too hot and the cheese will become stringy or separate, too cool and it will thicken and be difficult to dip.