Recipe courtesy of David Rosengarten

Swiss Fondue

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  • Level: Easy
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1 pound Emmenthaler cheese, shredded

3 tablespoons flour

Garlic clove

1 1/2 cups white wine, preferably Swiss Neuchatel or other dry, delicate white such as Chablis

1 tablespoon lemon juice

3 tablespoons Kirsch

Salt, pepper and nutmeg


  1. In a bowl dredge the cheese in flour. Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling. Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency. Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner. Serve with toasted bread cubes -- either Swiss peasant bread or French or Italian.;