Recipe courtesy of Tom Bowes

Swiss Fondue

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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1/2 pound Gruyere, coarsely grated

1/2 pound Emmental, coarsely grated

2 teaspoons cornstarch

1/2 garlic clove

2/3 cup dry white wine (Chardonnay is fine)

4 tablespoons Kirsch (dry cherry brandy)

Pinch freshly grated nutmeg

Freshly ground black pepper

Dipping items of your choice, such as bread cubes or apples


  1. Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
  2. Add remaining 2 tablespoons 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.