Classic Swiss Cheese Fondue

Classic Swiss Cheese Fondue

Classic Swiss Cheese Fondue

Our traditional New Year's Eve appetizer.


  • ½ pound swiss emmentaler
  • ½ pound swiss gryere
  • ¼ pound swiss appenzeller
  • 2 cups dry white wine
  • 1 clove garlic, used to rub in fondue pot for flavor. Do not leave in pot!
  • 2 tablespoons flour
  • splash kirsch
  • french baguettes
  • pickled onions
  • gerkins


  1. Weigh the cheese on a scale omitting the weight of the bowl.
  2. Grate cheese and combine with flour. Rub fondue pot with garlic clove. Add wine to fondue pot. Put fondue pot on stove top and turn burner to medium.
  3. Bring wine to a light simmer do not boil
  4. Stir in small handfuls of cheese mixture with wooden spooon. Make sure each handful of cheese has melted before you add another. Texture should be smoooth and creamy.
  5. Remove pot from stove and put on lighted fondue burner for serving. Adjust flame so fondue combines to bubble slightly. Add splash of Kirsch.
  6. Note: Doubling this recipe results in 2 1/2 pounds of cheese.

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