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Fondue Recipe
Ben Carraoli

Fondue Recipe

I remember the first time I made fondue at home—it felt like hosting a little Swiss tradition in my own kitchen. The warm, gooey cheese, the aroma of garlic and wine, and the fun of dipping bread into the pot made it an unforgettable experience. I quickly realized that making fondue isn’t just about following a recipe—it’s about creating a cozy moment to share with friends and family
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • clove garlic halved – I rub the inside of the pot with this first for a subtle aroma.
  • 200 g Gruyère cheese grated – Freshly grated gives the best melt and flavor.
  • 200 g Emmental cheese grated – Adds a creamy texture and nutty taste.
  • 300 ml dry white wine – Helps the cheese melt smoothly and adds a tangy depth.
  • 1 tsp lemon juice – Balances richness and prevents the cheese from separating.
  • 1 tbsp cornstarch – Ensures the mixture stays smooth and cohesive.
  • 2 tbsp kirsch cherry brandy, optional – Adds a traditional Swiss flavor.
  • Freshly ground black pepper and nutmeg to taste – Enhances the overall taste

Method
 

  1. I start by grating the cheeses and halving the garlic. Freshly grated cheese melts more smoothly, and rubbing the pot with garlic gives a subtle aroma that infuses the fondue. I mix cornstarch with a small portion of the cheese to prevent clumping.
  2. Next, I gently heat the white wine and lemon juice in the pot over medium heat. I avoid boiling it to prevent the alcohol from evaporating too quickly, which keeps the fondue flavorful.
  3. I add the cheese slowly, stirring constantly in a figure-eight motion until it melts into a smooth mixture. This step is key—I never rush it, or the cheese might separate.
  4. Finally, I stir in the kirsch, pepper, and nutmeg. I keep the fondue warm on a portable stove and serve immediately with bread cubes, vegetables, or fruits.

Notes

  • I always use fresh cheese rather than pre-shredded to avoid additives that affect melting.
  • Keeping the heat low prevents the cheese from becoming grainy.
  • Stirring in a figure-eight motion helps maintain a smooth texture.
  • I like to lightly toast the bread cubes for extra flavor and structure.
  • Experimenting with herbs like thyme or rosemary gives a unique twist.