Swiss Cheese Fondue

About This Recipe

Cheese fondue is Switzerland's most iconic dish and a symbol of alpine conviviality, with roots in the peasant communities of the Swiss Alps where preserved cheese and bread were winter staples. The classic moitié-moitié (half and half) fondue uses equal parts Gruyère and Vacherin Fribourgeois, though regional variations abound across the cantons of Fribourg, Valais, and Appenzell. The wine and a splash of kirsch (cherry brandy) are essential—not only for flavor but because their acidity and alcohol prevent the cheese from clumping. Tradition dictates that anyone who drops their bread in the pot must perform a forfeit, usually buying a round of wine.

Ingredients

Serves 4

• 400 gGruyère, coarsely grated
• 400 gEmmental or Vacherin Fribourgeois, coarsely grated
• 300 mldry Swiss white wine (Chasselas or Fendant)
• 1 clovegarlic, halved
• 2 tbspcornstarch (cornflour)
• 3 tbspkirsch (cherry brandy)
• 1 pinchfreshly grated nutmeg
• 1 pinchwhite pepper
• 1 largesourdough or country baguette, cut into cubes
• 200 gbaby potatoes, boiled (optional dipper)
• 1fennel bulb, cut into sticks (optional dipper)

Instructions

1. 1

   Prepare the caquelon (fondue pot)

   Rub the inside of a heavy fondue pot (caquelon) thoroughly with the cut sides of the garlic cloves. Discard the garlic or leave in for stronger flavor.

2. 2

   Toss cheese with cornstarch

   In a large bowl, toss the grated cheeses with the cornstarch until evenly coated. This helps the cheese melt smoothly and prevents it from separating.

3. 3

   Melt the cheese

   Pour the white wine into the prepared fondue pot and place over medium heat on the stovetop. When the wine is hot and just beginning to simmer (do not boil), add the cheese in three or four additions, stirring in a figure-eight motion with a wooden spoon and waiting for each addition to melt before adding the next.

4. 4

   Add kirsch and season

   Once all cheese is melted and the fondue is smooth and creamy, stir in the kirsch. Season with nutmeg and white pepper. The fondue should have the consistency of thick cream. If too thick, add a splash of wine; if too thin, increase heat briefly.

5. 5

   Transfer and serve

   Transfer the pot to a fondue stand over a small burner to keep warm at the table. Serve with cubed bread, boiled potatoes, and vegetable dippers. Keep the fondue stirred frequently while eating to prevent it from catching on the bottom.

Variations

• •

  Fondue Valaisanne: add a glass of tomato juice to the wine for a pink, fruity version.

• •

  Add a heaped tablespoon of truffle paste for a luxurious upgrade.

• •

  Include Appenzeller cheese for a more pungent, herbal fondue.

Storage

Leftover fondue can be refrigerated for 1 day. Reheat gently on the stovetop with a splash of wine, stirring constantly. Alternatively, let it set, slice it, and pan-fry the cheese slabs as a next-day treat.

Frequently Asked Questions