Swiss Fondue

Name: Swiss Fondue
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6-8 servings
Cuisine: Swiss
Ingredients: 1 1/2 lb Gruyère (or other Swiss) cheese, grated; 1/2 lb Emmenthaler cheese, grated; 3 tbsp cornstarch; 1 1/2 cups dry white wine (not cooking wine); 1 tbsp lemon juice; 1 tbsp kirsch (cherry brandy); 2 lb French bread, cut into small cubes; 2 pears, cut into 1-inch pieces; 1/4 tsp ground black pepper; 1/4 tsp ground nutmeg; 1 clove garlic

main course · Swiss

Classic Swiss cheese fondue made with Gruyère and Emmenthaler, served with cubed French bread and pear pieces. Flavored with lemon, kirsch and warm spices.

Added Dec 22, 2025

Prep time

15 min

Cook time

10 min

Servings

6-8 servings

Ingredients

1 1/2 lb Gruyère (or other Swiss) cheese, grated

1/2 lb Emmenthaler cheese, grated

3 tbsp cornstarch

1 1/2 cups dry white wine (not cooking wine)

1 tbsp lemon juice

1 tbsp kirsch (cherry brandy)

2 lb French bread, cut into small cubes

2 pears, cut into 1-inch pieces

1/4 tsp ground black pepper

1/4 tsp ground nutmeg

1 clove garlic

Notes

Use a dry, neutral white wine (e.g., Sauvignon Blanc) — not cooking wine. If you don't have kirsch, a little extra lemon juice or a splash of brandy can be used, but kirsch adds traditional flavor. To reheat leftovers, warm gently over low heat with a splash of wine or milk, stirring until smooth. Variations: mix in a little mustard or swap cheeses (Comté or Emmental) to taste. Serve with additional dippers such as steamed vegetables, cooked potatoes, or cured meats. Keep the fondue at a gentle heat while serving to prevent the cheese from seizing or separating.

Preparation

If you have a fondue pot, use it; otherwise use a heavy-bottomed saucepan. Cut the garlic clove in half and rub the inside of the pot with the cut side, then discard the garlic.

Pour the dry white wine into the pot and heat over medium until it reaches a gentle simmer (do not boil hard).

Add the lemon juice to the simmering wine.

Gradually add the grated cheeses a handful at a time to the simmering wine, stirring constantly in a figure-eight or circular motion until each addition is melted and the mixture is smooth.

In a small bowl, whisk the cornstarch with the kirsch until smooth; stir this mixture into the melted cheese.

Season with the pepper and nutmeg and continue stirring until completely smooth and combined.

Bring the fondue briefly to a boil and maintain a gentle boil for about 30 seconds, then reduce heat slightly to keep warm.

Serve immediately with bread cubes and pear pieces. To dip, place a piece of pear then a piece of bread on the fork and stir the cheese while dipping so it stays smooth.

About halfway through the meal, offer a small glass of kirsch to guests who wish to have it. Keep the fondue warm and stir occasionally to prevent separation.