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Swiss

Swiss cheese fondue

Vegetarian

Fondue moitié-moitié

Gruyère and Emmental melted with white wine and garlic into a smooth, bubbling pot for dipping cubes of crusty bread — Switzerland's convivial national dish.

Swiss cheese fondue is a Swiss main course from Switzerland, ready in about 30 minutes and made with dry white wine, gruyère and swiss cheese. It serves 6 and is rated intermediate to cook.

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A serving of Fondue
Representative photo. Juliano Mendes / Wikimedia Commons · CC-BY-2.0
Prep
15 min
Cook
15 min
Total
30 min
Serves
6
Level
Intermediate
Calories
862

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Rub the inside of a fondue pot (caquelon) or heavy saucepan (opens in a new tab) with the cut garlic (opens in a new tab). Add the wine and lemon juice (opens in a new tab) and heat until steaming.

  2. Step 2

    Toss the grated cheeses with the cornstarch (opens in a new tab). Add to the wine a handful at a time, stirring constantly in a figure-of-eight, letting each addition melt before adding the next.

    • 10 min
    • medium-low heat

  3. Step 3

    When smooth and just bubbling, season with nutmeg (opens in a new tab) and pepper (opens in a new tab). Set the pot over a burner at the table to keep it barely simmering, and dip the bread on long forks, stirring as you go.

    • 1 min

    Food safety: Keep the burner stable and away from children.

About this dish

Origin
Switzerland · Well documentedAlso popular in FranceMore food from Switzerland
Dish
Dinner · Main courses · Dips & spreads
Cooking method
Simmered
Taste
rich, savoury, creamy, nutty
Diet
Vegetarian (lacto-ovo) · No nut ingredients · High-protein
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Festive & celebration
Cook more with
Dry white wine · Gruyère · Swiss cheese · Garlic · Lemon juice · Cornstarch
Techniques
Simmering

Allergens

  • Contains: Milkfrom gruyère, swiss cheese
  • Contains: Wheatfrom crusty bread / baguette
  • Contains: Glutenfrom crusty bread / baguette
  • May contain: Sesamefrom crusty bread / baguette
  • Contains: Sulphitesfrom dry white wine

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

862 kcal per serving

Calculated

1 serving ≈ 289 g · recipe makes 6

Where the energy comes from

  • Protein 24%
  • Carbohydrate 28%
  • Fat 49%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy862 kcal298 kcal
Protein48.7 g16.9 g
Carbohydrate57.3 g19.8 g
Net carbohydrate55 g19 g
Sugars5.4 g1.9 g
Added sugars0 g0 g
Fibre2.3 g0.8 g
Fat44.7 g15.5 g
Saturated fat25.3 g8.8 g
Trans fat——
Cholesterol135 mg47 mg
Sodium1206 mg417 mg
Salt equivalent3 g1 g
Vitamins & minerals per serving
Potassium
261 mg
Calcium
1326 mg
Iron
4.3 mg
Magnesium
84 mg
Vitamin A (RAE)
373 µg
Vitamin C
1 mg
Vitamin D
0.4 µg
Vitamin B12
3.1 µg
Folate (DFE)
184 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • A splash of kirsch is traditionally stirred in at the end, or bread is dipped in it first.

Common mistakes

  • Letting the fondue boil hard makes it split and stringy.

Serve with

  • Serve with boiled small potatoes, gherkins and pickled onions, and dry white wine or black tea.

Storage

  • Leftovers can be refrigerated for 2 days.

Reheating

  • Melt gently with a splash of wine, or use as a sauce over potatoes.

Variations

  • Fondue fribourgeoise: Made with Vacherin Fribourgeois alone, melted with water rather than wine.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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