Traditional Swiss Cheese Fondue

A bowl of cheese fondue on a white surface.

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Cheese Fondue is the perfect party food. Grab your fondue pot and a handful of dippers, and get ready for a cheesy good time!


Units Scale
  • 2 cups Gruyere cheese, shredded (8 ounces)
  • 1 1/2 cups Emmental (or Swiss) cheese, shredded (6 ounces)
  • 1-2 tablespoons cornstarch
  • 1 cup chicken broth
  • 1/8 teaspoon lemon juice
  • 1/4 teaspoon garlic powder (or 2 garlic cloves, chopped)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • Dash of salt
  • Dash of paprika
  • Bread, veggies, meat etc. for dipping


    1. Toss the shredded Gruyere and Emmental with the cornstarch.
    2. In a saucepan, add the chicken broth, lemon juice, and garlic powder. Bring to a simmer over low heat.
    3. Add the cheese to the saucepan, a half-cup (or handful) at a time, while stirring constantly. Stir with a wooden spoon using an 8-shaped motion to help the cheese melt evenly.
    4. Continue stirring until the cheese is melted and smooth. Add the rest of the spices before removing from heat.
    5. Transfer cheese fondue to a fondue pot (if you have one, a small crockpot could also work).
    6. Serve with your choice of dippers: broccoli, carrots, apples, bread, potatoes, sausage, etc. Get adventurous!



1. This is the non-alcoholic version, but white wine can easily be used in place of the chicken broth and lemon juice if you prefer. 1 1/4 cups of wine (or more, if it's too thick) will do the trick!

2. If the cheese starts feeling too "stringy", add more lemon juice or wine until it reaches the correct consistency.


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