Karen’s Cheesy Swiss Fondue with Garlic & Chives
Dec 24, 2020, Updated Dec 10, 2024
This cheese fondue is luxurious, it has a melting silky texture that elevates anything you dip in it. Mini homemade dinner rolls surround the cheesy Swiss Fondue. The ultimate party food!
While fondue might be the ultimate party food- I’m in the mood for it’s silky, stingy texture and assertive flavor, and have decided to have a fondue night at home. Indulgent, okay just a little, but it only sounds fancy – it’s incredible simple to make!
I really got into the idea and decided to make these mini dinner rolls for dunking (bread cubes will do too!)

My vintage apple-green 70’s fondue pot with a “Fondue Is In” cooking pamphlet from my collection.
See my recipe for these adorable and tasty Mini Dinner Rolls with flaky salt.
Fondue might just be the ultimate party food
I’m in the mood for it’s silky, stingy texture and assertive flavor, and have decided to have a fondue night at home. Indulgent, okay just a little, but it only sounds fancy – it’s incredible simple to make!
I really got into the idea and decided to make these mini dinner rolls for dunking (bread cubes will do too!)
Softened Garlic and Fresh Chives makes this Classic Fondue special!
Ingredients for fondue – it’s a short and simple list.
I had all but one ingredient at home – the Gruyere cheese!
White Wine – Choose something dry and high acid, such as Sauvignon Blanc.
You can also add part apple cider for the liquid in the fondue – I did… with a dash of apple cider vinegar.
Cheese – Gruyere Cheese is my favorite for fondue (it is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures)
Emmental Cheese is a nice addition with a mild flavor that is slightly buttery.
Cornstarch – Helps stabilize the fondue so it does not break, flour is an alternative.
Grated Nutmeg – A little bit imparts a nice flavor and complements the cheese with a nutty, warm and aromatic flavor.
Flavor Additions – I’m adding some Softened Garlic – it’s mellow flavor is noticeable and delicious.
Chives are another addition I love.
Kirsch – a cherry brandy is a typical add-in for fondue ~ I’m keeping it out, I prefer it without.
Traditionally, garlic is wiped around the base of the pan to give the entire dish a subtle hint of its flavor – I like to add it to the fondue… I love garlic!
Ingredients for fondue – it’s a short and simple list.
Use a white wine with a good acidity like Sauvignon Blanc – and heat in a Bain Marie.
Added Natural Apple Cider adds natural sweetness, A little Apple Cider Vinegar offers some tang – which are added as well.
Heat to a simmer; add the grated cheese – that has been tossed with cornstarch and stir up the pot.
The cheese will melt as you stir over the simmering water.
Add garlic, nutmeg and lastly chives – pour into a fondue pot – warm and start dunking and enjoy!
Pretty simple, eh?
Enjoy the holidays and wishing you a healthy & Happy New Year!
Karen
Karen’s Cheesy Swiss Fondue with Garlic & Chives
Equipment
- 1 2 quart pot
- 1 large glass pyrex bowl
- 1 fondue pot
Ingredients
- 3 large garlic cloves , see recipe below
- 3/4 cup white wine, such as Sauvignon Blanc
- 1/4 cup fresh apple cider, can use wine instead
- 1 tablespoon apple cider vinegar, I use Bragg Organics
- 8 ounces Swiss Gruyere Cheese, grated
- 8 ounces Swiss Emmental Cheese, grated
- 4 teaspoons cornstarch, I use a non GMO brand
- 4 -5 grates of nutmeg, about 1/8 teaspoon
- 1 tablespoons fresh chives, cut 1/4″ lengths
Instructions
Cooking Garlic:
- Peel and thinly slice garlic. Heat with 2 tablespoons extra virgin olive oil in a small pan and cook over low heat until the garlic has softened, and just a touch golden around the edges; takes 5 minutes – drain the oil and use it for another recipe. Chop the garlic coarsely.
- Add wine, fresh apple cider and apple cider vinegar into a Bain Marie* (a stainless pan or glass pyrex bowl which sits over a high sauce pan with simmering water half filled underneath.)Bring the water to a simmer – keep the heat low. If you would like to use all wine for this recipe – use 1 cup, omit the apple cider and vinegar.
- Add the grated cheese to a medium sized bowl – toss evenly with the cornstarch.
- Add the cheese to the simmering wine in 3 additions. Take a handful – add to the pot and stir until it starts to melt, stirring vigorously and allowing to melt before adding more. Add the next 2 handfuls, using all – stirring vigorously with each addition.
- Add the garlic and nutmeg, give a big stir.
- Add the fresh chives last, stir in.
- The fondue is now done. I pour it now into my fondue pot, heat up the element until hot an bubbly. Add an assortment of your favorite dipping foods and fondue skewers around. Consider making my Karen’s Master Dinner Mini Rolls – they’re delicious & tender with flaky salt on top! The perfect size for dunking.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.