Savory Cheese Fondue Classic (Print version)

Rich, creamy Swiss-style cheese fondue made with Gruyère and Emmental, ideal for sharing.

# What you'll need:

01 - 7 oz Gruyère cheese, grated

02 - 7 oz Emmental cheese, grated

03 - 10 fl oz low-sodium vegetable broth

04 - 1 tbsp cornstarch

05 - 2 tbsp whole milk

06 - 1 clove garlic, halved

07 - 1 tsp fresh lemon juice

08 - 1 pinch freshly ground nutmeg

09 - Freshly ground black pepper, to taste

10 - 1 baguette, cut into ¾-inch cubes

11 - Assorted raw vegetables (e.g., broccoli, cauliflower, carrots), cut into bite-size pieces

12 - Small boiled potatoes (optional)

01 - Rub the inside of a fondue pot or heavy saucepan with the cut sides of the garlic clove, then discard or leave in for stronger flavor.

02 - Pour vegetable broth and lemon juice into the pot and warm over medium heat until hot but not boiling.

03 - Combine cornstarch with milk in a small bowl, mixing until smooth.

04 - Gradually add the grated cheeses to the hot broth, stirring constantly in a figure-eight motion until melted and smooth.

05 - Incorporate the cornstarch slurry and stir continuously until the fondue thickens, approximately 2 to 3 minutes.

06 - Add freshly ground nutmeg and black pepper to taste, stirring to combine.

07 - Transfer to a tabletop burner or fondue stand to keep warm and serve immediately with prepared bread and vegetables.

01 -

Sharing this fondue feels like a warm hug around the table with friends and family
The creamy texture with Swiss flavors quickly became my go-to comfort food on chilly nights

02 -

Never rush adding the cheese; slow melting with gentle heat prevents graininess.
Discovering the cornstarch-milk slurry was a game changer for getting thick and smooth fondue without lumps.

03 -

Use a gentle medium-low heat for melting cheese to keep it smooth and luscious without breaking down fats.
A slow, figure-eight stirring motion is the secret move to prevent clumps.