Swiss Fondue

Recipe Date: August 14, 2026
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Measurements: Imperial (US)
  • ½ pound grated Swiss Gruyère
  • ½ pound grated Swiss Emmentaler
  • 2 cups dry white wine
  • 2 garlic cloves
  • 2 TB cornstarch
  • 1 oz. Kirschwasser
  • Pinch of grated nutmeg, salt, and white pepper
  • Baguette, sliced into 1”cubes

Directions

  1. In heavy 2 quart pot over medium-low flame, heat wine and garlic cloves to steaming, until ¼ cup of wine evaporates, leaving about 1 ¾ cups. Remove garlic and discard cloves.
  2. Mix cheeses in a bowl, then set aside ½ cup of cheese in a separate bowl. Mix the 2 TB of cornstarch with the rest of the cheese, then start slowly adding the mixture to the wine a handful at a time, constantly stirring. Olny a few bubbles should be visible – you do not want the fondue to boil.
  3. When first batch of cheese has melted, continue adding handfuls of cheese until the mixture is gone. If the consistency of the fondue is perfect and not too runny, add the remaining half cup of cheese. If it looks too thin, add 1 TB of cornstarch to the ½ of backup cheese and then mix it in to achieve a thicker fondue.
  4. Turn off the heat, and add the Kirsch and pinches of nutmeg, salt and white pepper and mix well.
  5. Transfer to traditional fondue pot, and serve immediately.

Tips:

Serving smoked sliced meats at room temperature with fondue works well – duck breast, turkey, chicken, sausage, bresaola, etc.

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