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Cheesy Swiss Fondue with Garlic & Chives – Not Just for Entertaining

Karen’s Cheesy Swiss Fondue with Garlic & Chives

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!)

I broke out my vintage apple-green fondue pot for my home event!
Mini homemade dinner rolls surround a cheesy Swiss Fondue ready to dip into.

Softened Garlic and Fresh Chives makes this Classic Fondue special!

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.
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?

Cheesy Swiss Fondue with Garlic & Chives – Not Just for Entertaining


¾ cup white wine, such as Sauvignon Blanc

¼ 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)

3 large cloves garlic, peeled and sliced

(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.)

4 -5 grates of nutmeg, about ⅛ teaspoon

1 tablespoons fresh chives, cut ¼” lengths



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.

*A Bain Marie is very easy to put together. All you need is a small saucepan with high sides, and a large heat proof bowl to put into it that covers the top of the saucepan. My favorite for this is a large clear Pyrex bowl, and can use a stainless steel bowl. Place your saucepan on the stove over a medium heat, followed by about 4 inches of water.

Dipping foods:
Cubes of your favorite breads. I love my mini dinner rolls with flaky salt!
Any vegetables or fruits you like; colorful carrots, radishes, apples and pears.

Keep the temperature low under a fondue sauce, cheese doesn’t need high heat to melt. Tossing the shredded cheese with cornstarch is another step that helps keep the melting cheese silky smooth and dippable. If the fondue becomes too thick, stir in a little more heated wine.

Using wine to make fondue imparts a great flavor, yet it actually plays an important role in keeping a fondue smooth and creamy—it’s the acid that prevents clumping or the sauce from breaking.
(I have used wine, apple cider and apple cider vinegar.)

Want to reheat leftovers?
To reheat – break out the bain marie (double boiler.) Fondue does not reheat well in a microwave, it tends to separate.
It can be added to a sandwich and broiled – produces an oozy & brown crust.
Also see this recipe: Spiced Grilled Chicken Open-Faced Sandwich Topped with Gruyere Fondue and Butternut Squash & Apple Jelly.

Please see the blog post for much for information about Fondue – and photos.

This recipe may not be reproduced without the consent of its author, Karen Sheer.


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