Recipes Appetizers Dips Cheese Dips Classic Swiss Cheese Fondue 5.0 (3,560) 12 Reviews Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes, and pear slices are all great for dipping in the melted cheese. Be sure to stir the fondue as you dip. Related: The Best Fondue Pots By Melissa Kelly Melissa Kelly Melissa Kelly is a two-time James Beard Award-winning chef/proprietor of Primo restaurant in Rockland, Maine. She specializes in farm-to-table Italian and Mediterranean cuisine. Her work has been featured in Bon Appétit, Gourmet, New York Magazine, Oprah Magazine, Travel + Leisure, Wine Spectator, and others. Food & Wine's Editorial Guidelines Updated on March 30, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 15 mins Yield: 8 Ingredients 1 garlic clove, halved 1 pound Gruyère cheese, grated 1/2 pound Emmentaler cheese or other Swiss cheese, grated 1 cup dry white wine 1 tablespoon plus 1 teaspoon cornstarch 1 teaspoon fresh lemon juice 1 1/2 tablespoons kirsch Freshly ground pepper Freshly grated nutmeg Directions Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Reduce heat to low. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 3 minutes; don't overcook the fondue or it will get stringy. Serve at once. Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen Rate it Print