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Cheese Fondue


This recipe for cheese fondue is a classic, with the dry white wine and Kirsh added to the cheese mixture. Buy a good baguette to dip into this delicious fondue.

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Rate this recipe 4.4/5 (28 Votes)


  • 1/2 pound gruyere, coarsely grated cheese
  • 1/2 pound emmental, coarsely grated cheese
  • 2 teaspoons cornstarch
  • 1/2 garlic clove
  • 2/3 cup white wine (Sauvignon Blanc is fine)
  • 4 tablespoons kirsch (dry cherry brandy)
  • Pinch of freshly grated nutmeg
  • Pinch of freshly ground black pepper


Servings 10
Preparation time 15mins
Cooking time 25mins


Step 1

Toss the two cheeses together with the cornstarch.

Rub the inside of a heavy saucepan with the cut garlic clove.

Add wine and 2 tablespoons of Kirsch. Bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth. Add the remaining 2 tablespoons of Kirsch if mixture is too thick.

Season with nutmeg and pepper, to taste.

Transfer to a fondue pot and serve immediately with dippers of choice (i.e. bread cubes or apples).


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