Swiss Cheese Melt Blend (Printable Version)

Creamy melted cheeses with white wine, seasoned for dipping bread and vegetables in a warm, comforting dish.

# What You'll Need:

→ Cheeses

01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated

→ Liquids

03 - 1 cup dry white wine
04 - 1 tbsp kirsch (cherry brandy), optional

→ Starch & Seasonings

05 - 1 tbsp cornstarch
06 - 1 garlic clove, halved
07 - 1/4 tsp freshly grated nutmeg
08 - 1/4 tsp ground white pepper

→ For Dipping

09 - 1 baguette or rustic country bread, cut into bite-sized cubes
10 - 1 cup blanched broccoli florets
11 - 1 cup blanched cauliflower florets
12 - 1 cup cherry tomatoes
13 - 1 cup baby carrots, blanched

# How to Make It:

01 - Rub the inside of a heavy fondue pot with the cut sides of the garlic clove, then discard the garlic.
02 - Pour the dry white wine into the pot and heat gently over medium-low heat until just simmering.
03 - Toss the grated Gruyère and Emmental cheeses with cornstarch in a small bowl until evenly coated.
04 - Gradually add the cheese mixture to the hot wine, stirring constantly in a figure-eight pattern until melted and smooth.
05 - Stir in kirsch (if using), nutmeg, and white pepper. Keep fondue warm over low heat without boiling.
06 - Place the fondue pot over a tabletop burner and serve immediately with bread cubes and vegetables for dipping using fondue forks.

# Expert Tips:

01 -
  • It turns an ordinary Tuesday into something celebratory without hours of prep work.
  • There's something deeply satisfying about dipping your own food and actually feeling like you're cooking at the table.
02 -
  • The figure-eight stirring motion isn't just tradition—it actually prevents the cheese at the bottom from burning and keeps the whole pot from separating into greasy and starchy layers.
  • If your fondue looks broken and grainy after you've started, whisk in a splash of warm wine or cornstarch slurry and keep stirring; most disasters are reversible if you stay calm.
03 -
  • Buy cheese from a good cheesemonger if you can; they know exactly which wheels are at their peak creaminess, and it genuinely changes the result.
  • If your kitchen gets cold or you're making this in winter, warm all your ingredients beforehand—cold bread doesn't absorb the cheese as beautifully, and cold vegetables take longer to soften.
Return