Swiss Cheese Fondue

Course: Appetizer

Cuisine: Swiss

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Cost: $25

Traditional Swiss Cheese Fondue relies on flavorful cheeses like Gruyère, Emmenthaler, or Beaufort, melted together with white wine and a touch of garlic. The result? A silky, rich pot of cheese that pairs beautifully with bread, fruit, and cured meats.

If you’re nervous about lumps or separation, here’s a little trick: you can substitute part of the shredded cheese with processed Swiss American cheese. This shortcut guarantees a smooth, creamy texture without sacrificing flavor—perfect if you’re preparing fondue for the first time or want extra insurance at your party.

Print Recipe

Ingredients

2 tablespoons Kerrygold butter
1 tablespoon chopped garlic
2 cups dry white wine
1¼ teaspoons salt
1½ teaspoons freshly ground black pepper
5 cups shredded Gruyère, Emmenthaler, or Beaufort cheese
Half loaf of rye bread cubed (2-inch pieces)
Half loaf of French bread cubed (2-inch pieces)

Instructions

In a small enameled cast-iron pot, melt the butter over medium heat.
Add the chopped garlic and sauté for about 30 seconds until fragrant.
Pour in the wine, salt, and pepper. Bring to a gentle boil.
Gradually stir in the shredded cheese with a wooden spoon, mixing until melted and smooth. If desired, replace some of the shredded cheese with processed Swiss American cheese for a creamier finish.
Once the mixture comes back to a gentle boil, remove from heat and place the pot on a butane burner or Sterno set at the table.
To enjoy, spear a cube of bread with a fondue fork (soft side first) and dip it into the bubbling cheese. Stir gently in a circular motion before taking a bite.

Serve with:

Alongside the bread, we recommend serving sliced green apples, red grapes, fresh broccoli florets and a charcuterie platter with strawberries, salamis, nuts, and cheeses.

Notes

As the fondue pot gets low, don’t waste the last bits of cheese! Add a dozen bread cubes to the pot and stir to create the “soup.” Guests will love scraping up the golden, cheesy crust that sticks to the bottom—it’s considered the best part.