Savory Cheese Fondue Bread Cubes (Printable)

A blend of melted Swiss cheeses and white wine served warm with crusty bread cubes for dipping enjoyment.

# What You’ll Need:

→ Cheese Blend

01 - 7 oz Gruyère cheese, grated
02 - 7 oz Emmental cheese, grated

→ Liquid & Seasonings

03 - 10 fl oz dry white wine
04 - 1 garlic clove, halved
05 - 1 tbsp cornstarch
06 - 2 tbsp kirsch (cherry brandy; optional)
07 - Freshly ground black pepper, to taste
08 - Freshly grated nutmeg, to taste

→ For Serving

09 - 1 large crusty baguette or country loaf, cut into ¾ inch cubes
10 - Assorted raw vegetables (optional, e.g., blanched broccoli, cherry tomatoes)

# How To Make It:

01 - Rub the inside of a heavy-bottomed fondue pot or saucepan with the cut sides of the garlic clove; discard or leave in for stronger flavor.
02 - Pour the wine into the pot and heat gently over medium-low heat until just simmering.
03 - Combine cornstarch with kirsch or a splash of wine in a small bowl to form a smooth slurry.
04 - Gradually add grated cheeses to the simmering wine, stirring constantly using a figure-eight motion until melted and smooth.
05 - Stir in the cornstarch slurry and continue cooking with constant stirring until the mixture thickens to a velvety consistency.
06 - Add freshly ground black pepper and grated nutmeg to taste.
07 - Transfer the pot to its stand over a low flame and serve immediately with bread cubes and optional vegetables for dipping.

# Expert Tips:

01 -
  • It feels fancy and special but takes barely 30 minutes, so you won't stress when friends call last-minute.
  • Everyone gathers around one pot, which somehow makes even simple bread taste like an event.
  • The cheese blend is forgiving—it'll melt into silky perfection without demanding precision.
  • It works for appetizers, late-night snacking, or a lazy dinner that doesn't feel lazy.
02 -
  • Fondue breaks if you stop stirring or let the heat get too high—treat it like a living thing that needs constant attention and a gentle touch.
  • The cornstarch mixture prevents the cheese from separating and turning grainy, which used to happen to me until I learned this one trick changes everything.
  • Bread older than fresh works better because it has less moisture and holds up to dipping without falling apart.
03 -
  • Use a wooden spoon for stirring and leave it in the pot if you're taking breaks—it signals to everyone that the fondue is still hot and ready.
  • If your fondue ever breaks or gets grainy, whisk in a splash of warm wine off heat and stir gently; it usually saves itself.

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