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Swiss Cheese Fondue 


  • 1/2  garlic clove
  • 2 cups (500 ml) dry white wine
  • 1 pound (500 g) Gruyere cheese, coarsely grated
  • 1/2 lb (200 g) Emmental cheese, coarsely grated
  • 2 teaspoons cornstarch
  • 6 tablespoons (100 ml) sherry, plus additional for thinning
  • freshly grated nutmeg

Temperature: ° F


Recipe for 4 servings Rub the inside of the Emile Henry fondue pot with garlic clove. Add the wine and heat over moderately low heat until slightly bubbling. Add the Gruyere and the Emmental by the handful and stir until the cheese is melted. Keep at a simmer. In a small bowl, mix together the cornstarch and sherry. Add to the cheese mixture, along with the nutmeg and fresh pepper to taste. Combine thoroughly, without letting the mixture boil. Place the fondue pot on the base, with the burner ignited. Keep to a medium to medium-low heat. Serve with cubes of French bread, or small boiled potatoes.

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