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Best Cheese Fondue Recipe With Gruyere and Jarlsberg

I love making tasty dishes, and I enjoy sharing recipes with others.


I absolutely love cheese. Put a delicious, creamy, Swiss cheese fondue in front of me with some delicious dippers, and you will see one happy girl!

I grew up in the 70s and remember my parents going to our family friend's house and having fondue. Their daughter lived in Switzerland and every time they came back from visiting her, they extended their memories of their stay by having a fondue party. I don't remember all the types of fondues we'd have, but I fondly remember those special times.

In the 1930s, the Swiss Cheese Union, Schweizerische Käseunion, popularized fondue and promoted it as a Swiss national dish to increase the amount of cheese consumption. It made its way to the United States and began becoming popular here in the 1960s.

About 10 years ago, my love for fondues made a return when I started a New Year's Eve tradition with this delicious cheese fondue as well as a chocolate fondue! I prepare them early in the evening, and we snack on them all night. I must admit, that sometimes I have to make another batch of this because it gets devoured quickly!

Prep timeCook timeReady inYields

10 min

15 min

25 min

Serves 4

My Recipe


  • 1–2 Garlic cloves, peeled and cut in half (crosswise)
  • 1/2 lb Gruyere cheese, shredded
  • 1/2 lb Jarlsberg or other Swiss-type cheese (Emmenthaler, Appenzeller, etc), shredded
  • 2 tablespoons Cornstarch
  • 1 cup Dry white wine of your choice
  • 1 tablespoon Lemon juice
  • 1 tablespoon Kirsch*
  • 1/2 teaspoon Dry mustard
  • Pinch Nutmeg, freshly grated
  • Dippers (see recommended list below)


  1. Shred both varieties of cheese using a metal grater or similar. I find that the larger holes on the grater make it a bit easier on the fingers and quicker in grating the cheese.
  2. Combine both types of cheese in a large gallon-sized Ziploc bag. Add the cornstarch. The cornstarch helps to stabilize the sauce. Seal the bag and shake it until the cheese is coated with the cornstarch. Set aside for now.
  3. Rub the inside walls and bottom of a non-reactive, 4-quart saucepan, with the cut halves of one of the garlic cloves. This gives a slight garlic flavor to the fondue without overpowering it. Discard the garlic.
  4. Add the dry white wine and lemon juice to the garlic-rubbed pot and bring to a slight simmer over medium heat. NOTE: If you think you'd prefer more of a garlic taste than the scant amount that was rubbed on the sides of the saucepan, you may also choose to finely chop some garlic and add it to the simmering wine and lemon juice. Don't overdo it with garlic, though! You may want to try it once following the recipe and adjust in the future for more garlic, if you think it's needed.
  5. Important! Add cheese little by little into the wine, stirring constantly in a zig-zag or figure-8 pattern. This is done to prevent the cheese from forming a ball and seizing up. Continue zig-zag stirring and heating until the cheese is melted and creamy, but do not allow it to come to a boil.
  6. When the cheese mixture is melted and smooth, add in the kirsch*, dry mustard, and nutmeg.
  7. Optional: This is something that I like to do, but you can choose to or not. With the other pair of garlic halves, rub the inside of the fondue serving pot, before adding the melted cheese.
  8. Pour the fondue into a fondue serving pot and set it over a low flame**.


* If you don't have Kirsch, you can use regular Brandy or Cognac, or omit altogether and it shouldn't significantly affect the taste.

** To keep the cheese fondue warm, you may use either a small tea-light candle or a sterno, depending on the thickness of your fondue pot. My fondue pot has a stainless steel portion to which I add water and set the fondue bowl into it. A small sterno underneath heats the water and keeps the cheese melted without burning in one spot.

Dipper Suggestions

Fondue wouldn't the delicious treat that it is without all of the wonderful dippers! Choose from several dippers that pair great with cheese from the selection below! Let the family be involved with choosing their favorite(s).

  • Crusty bread cubes, such as French Bread (day-old works best)
  • Apple slices
  • Pear slices
  • Blanched Broccoli
  • Blanched Cauliflower
  • Cherry Tomatoes
  • Steamed baby potatoes

© 2013 Keely Deuschle


Mark k. on February 13, 2017:

Good quality hot dogs or sausage. Browned bite size chunks. Tater tots. Celery.

Larry Rankin from Oklahoma on June 10, 2015:

I have really been wanting to try fondue. I might have to give this a try.

poetryman6969 on February 07, 2015:

There are recipes for fondue? Learn something new every day. I would dip ham into it as well.

Keely Deuschle (author) from Florida on January 05, 2014:

Bianca, thank you for chiming in! The powdered mustard doesn't add too much additional flavor and nothing of a mustard flavor! It's great hearing input from someone in Switzerland and your recommendations!

Keely Deuschle (author) from Florida on January 05, 2014:

DzyMsLizzy, a few nights ago, I made the fondue just to check everything in the recipe again since you had the problems with it. Everything worked as it should and the fondue came out, so I wonder if somehow there's a difference with an electric pot, which doesn't make sense, but it seems like everything worked well until it got to the pot. I need to look more into that. In the meantime, perhaps increasing the amount of wine would work, too.

Bianca on January 03, 2014:

I'm Swiss living in Switzerland and enjoing Fondue quite frequently. There are local variations in Switzerland, but NEVER have I seen anyone adding mustard to a Fondue! Good job on explaning the garlic rub, that's very important. But may I make some suggentions:

1. add 2 tablespoons cornstarch to about 2-3 cups of white wine (dissolve completely!)

2. rub sliced garlic in your cold pan

3. add the gruyère and appenzeller cheese in your pan and gently heat

4. pour the dissolved cornstarch on the cheese and heat gently until it's completely melted

5. optionally add a teaspoon of Kirsch (I never add Kirsch and it tastes delicious)

6. keep the pan gently heated while eating, otherwise it'll clump

I love fondue espacialy in wintertime, I hope you'll enjoy it as much as I do!

Greetings from Switzerland! :)

Keely Deuschle (author) from Florida on January 01, 2014:

DzyMsLizzy, I'm so sorry to hear that this didn't turn out for you. It sounds like everything was done correctly, but that it might have seized up on you, although I'm not certain why. I've never tried using an electric fondue pot, but I wouldn't think it would make a huge difference. I can only suggest that perhaps try if you try it again is to decrease the amount of corn starch to see if that helps, since corn starch is a thickener.

I don't know if it would work or not for what you currently have refrigerated, but can you spoon out what you have into a heat-safe bowl and then heat a pot of water to just less than boiling and then set the bowl with the cheese in the heated water? It might help some with remelting. You could also try what you suggested, too. I hope that either of these works for you to be able to use what you have. I do feel very badly that this didn't work for you.

Please let me know if you have any success. Happy New Year.

Liz Elias from Oakley, CA on January 01, 2014:

I'm not sure where I went wrong. It all went together perfectly fine in the saucpan, but in the fondue pot, it very quickly stiffened up to the texture of melted cheese on a pizza; not at all 'dippable,' but a gooey, stringy mess that you had to scoop up with a spoon and scrape onto the bread. The mushrooms dipped a little easier, but not much.

I wonder if I had the proportion of liquid to cheese too low? Should it have been 2 cups of wine, and not 1, or 1/2 pound total of cheese, and not a whole pound? It tasted good, it just did not 'work.' (My fondue pot does not take a candle or sterno--it's electric, and I set it way down on 'warm,' as the next lowest setting of 200 degrees made it sizzle and try to stick.)

I look forward to trying this again if I can sort out where I went wrong. Should I re-grate the now hardened (refrigerated) leftovers, and re-melt, perhaps adding a bit of milk or cream?

Keely Deuschle (author) from Florida on December 30, 2013:

Thank you, My Cook Book! Happy New Year!

Keely Deuschle (author) from Florida on December 30, 2013:

Suzanne, Thank you! This one goes even quicker than the chocolate fondue I make! I love dipping the fruits and veggies in it, especially apples! Now, a caramel fondue sounds absolutely delicious, too! I might have to try one of those some time! Thank you for stopping by to comment! Happy New Year!

Dil Vil from India on December 29, 2013:

Looks awesome, nice hub.. Thank you.

Suzanne Day from Melbourne, Victoria, Australia on December 29, 2013:

This sounds absolutely divine. I love fondues and have enjoyed the cheese & veg ones, chocolate with fruit ones and caramel fruit and marshmallow ones. Voted awesome!

Keely Deuschle (author) from Florida on December 29, 2013:

Hi Recbecca! Apple slices are one of the favorites in my house, too! It's convenient because they taste delicious with the chocolate or the cheese fondues! Thank you for your kind words and for sharing your favorite!

Rebecca Mealey from Northeastern Georgia, USA on December 29, 2013:

Your cheese fondue recipe sounds awesome. I think I would like it best with apple slices. Yum!

Keely Deuschle (author) from Florida on December 29, 2013:

DzyMsLizzy, Oh, you are so very welcome! This is one of our New Year's Eve traditions and it's my go-to recipe each year. I make this around 7pm (along with the Chocolate Fondue, in case you haven't yet seen the recipe I posted earlier today), and we snack on this all night long! I hope that you enjoy this new tradition as much as we do! Happy New Year!

Keely Deuschle (author) from Florida on December 29, 2013:

Billybuc, About 10 years ago, I started this as a family New Year's Eve tradition and hadn't really had fondue since I was a child! Every year, the kids begin talking about it as soon as Christmas is over. I rarely make it more often only because I'd gain so much weight! But I usually have to make two batches of this because I have a lot of cheese lovers here! Thank you for taking the time to read this! Happy New Year!

Liz Elias from Oakley, CA on December 29, 2013:

Oh, boy, oh boy! Was I ever happy to find this! I have a fondue set, but it is buried in the back of a cupboard, forgotten.

I'll have to drag it out for New Year's Eve! What a great idea for a new tradition! Cheese fondue and champagne, followed by cream puffs for dessert. LOL Great "health" food... (not!) But hey--who eats health food at a party, right?

Voted up, ++, starred, pinned and shared as well as bookmarked!

Bill Holland from Olympia, WA on December 29, 2013:

I was reading this and trying to guess how many fondue dinners I have attended. During the late 60's and early 70's it seemed like every dinner I went to had fondue. Good to know some people are still enjoying it. Thanks for this.

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