Swiss Cheese Fondue


Serves 4



  • 400 g of Gruyere cheese (matured at least 6 months)
  • 400 g of Vacherin Fribourgeois
  • 4 dl of white wine (dry or semi dry)
  • 3 gloves of garlic
  • 4 teaspoons of maizena (corn flour)
  • 2 cl of Kirsch
  • Freshly ground pepper
  • Nutmeg
  • Bread



  1. Grate both cheeses into a bowl and mix them nicely using hands. Add 3 teaspoons of maizena to the cheese mix, place bowl to side.
  2. Peel the garlic gloves, cut them in half and remove core. Use one half glove and rub the inside of the caquelon. Cut the rest of the garlic into this slices and add into the caquelon.
  3. Measure the wine and place it into the caquelon.
  4. In a shot glass, add 2 cl of wine and 1 teaspoon of maizena to add later.
  5. Slice bread into 2,5 cm thick slices and then into cubes, leaving one side of the crust on each cube. Place it into a basket and onto the table.


Fondue making

  1. Bring wine to boiling point. Add all of the cheese, and then reduce the heat to moderate/low.
  2. Let the cheese slowly melt, stirring continuously in a figure of 8 so that it doesn’t stick to the bottom of the caquelon.
  3. When the cheese is completely melted and reaches a smooth texture, add the maizena if necessary to thicken.
  4. Add nutmeg and kirsch. The fondue should be gently boiling, keep stirring.
  5. Set the table, light the burners and bring the fondue to the table and pepper to taste.
  6. Serve with either white wine or black tea.

To help with the digestion you can cut a pear and eat it in between.

En guete!

Bon appetite!