Gruyére Fondue

This Gruyère fondue recipe is a classic cheese fondue made with nutty Gruyère, dry white wine and a splash of kirsch for a rich, creamy dip that’s perfect for sharing. Ready in just 15 minutes, this Swiss-inspired fondue is an effortless appetizer for dinner parties, holidays and cozy gatherings. Serve it warm in the Alpine Signature Fondue Set with crusty bread for dipping, or add your favorite vegetables, apples and other dippers for a festive spread.

1 garlic clove, halved

1 ½ cups dry white wine

4 cups Gruyère, coarsely grated

2 tablespoons kirsch cherry brandy or vodka

1 tablespoon cornstarch

Pinch of freshly grated nutmeg

Freshly ground black pepper

Crusty fresh bread, for serving

Rub the inside of a fondue pot with the cut side of the garlic. This imparts a slight flavor to the pot that will not overpower the flavors of the cheese. Discard the garlic.

Pour the wine into the fondue pot and bring to a boil over medium heat. Reduce the heat to low and add a small handful of the grated cheese, stirring constantly until the cheese melts and the fondue is smooth. Continue in this manner with the remaining cheese, adding a handful at a time, stirring constantly, and letting it melt between additions. Adding too much cheese at once will make it stringy or clumpy.

In a small bowl, whisk together the kirsch and cornstarch until smooth, then stir into the mixture with the fondue. Continue cooking and stirring until the mixture is thick and creamy. Stir in the nutmeg and season with pepper.

Transfer the fondue pot to its stand and light the burner. If your pot has an adjustable flame, set the flame to a low heat by moving the lever on the burner to close off some of the holes. Low heat is sufficient to keep fondue smooth and warm without sticking. Serve with pieces of baguette and fondue forks for spearing.