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Traditional Swiss Fondue

Traditional Swiss Fondue

  • Yield: 8 servings
  • Cooking Time: 15 minutes
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  • 1 clove Garlic, halved
  • 1 lb Gruyère cheese, finely grated
  • 1/2 lb Emmentaler, or other Swiss cheese, finely grated
  • 1 cup Dry white wine
  • 1 tbsp + 1 tsp Cornstarch
  • 1 tsp Fresh lemon juice
  • 1 1/2 tbsp Kirsch, a German clear brandy
  • Ground black pepper
  • Grated nutmeg


  1. Rub the garlic clove around the inside of a fondue pot, or cast iron pot.
  2. Add the cornstarch, lemon juice and half the wine, Gruyère and Emmentaler to the pot.
  3. Cook over moderate heat, slowly stiring in the rest of the wine and cheeses. Cook until the cheeses are melted to a smooth consistency, about 5 minutes.
  4. Reduce the heat to low and add the kirsch and a generous pinch of pepper and nutmeg. Cook about 3 minutes, stirring gently, until smooth and creamy, being careful not to overcook.
  5. Serve immediately.


Recipe adapted from