Classic Swiss Fondue | culture: the word on cheese
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Classic Swiss Fondue

Classic Swiss Fondue

This classic fondue, featuring handfuls of Swiss cheeses melted in wine and seasoned lightly with garlic and nutmeg, is the blueprint for the rest of the fondues in our Autumn 2014 issue. To keep this fondue warm for serving, either follow the directions on your fondue pot, or return the fondue to the stove over low heat as needed (if you are using a Dutch oven).


  • 1 clove garlic halved
  • 1 pound 4 cups grated Gruyère
  • 1 pound 4 cups grated Emmentaler or raclette
  • 2 tablespoons cornstarch
  • cups dry white wine such as chardonnay or pinot grigio
  • Kosher salt
  • Freshly ground black pepper
  • Grated nutmeg


  • Rub cut sides of garlic along sides of a large fondue pot or heavy Dutch oven. In a large bowl, toss together cheeses and cornstarch.
  • Add wine to pot, and place over medium heat. Once the wine simmers, reduce heat to low and stir in 1 cup cheese mixture until melted, about 1 minute. Repeat with remaining cheese until incorporated. Season with salt, pepper, and nutmeg to taste. Serve with desired accompaniments.

Caroline Wright

Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.

Photographer Mark Ferri

Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website:

Stylist Leslie Orlandini

Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: