Traditional Swiss fondue


There is a special pot or caquelon used to prepare fondue. Usually earthenware, it can be used on the stove top and on top of a small burner.


1 lb cheese (coarsely grated, half Emmentaler and half Gruyère)
1 T olive oil
1 clv garlic (peeled and halved)
1 c wine (white wine)
2 T kirsch
1 lf bread (French bread with crust, cut into small cubes)


  1. Heat the oil over medium-low heat and add the garlic. Cook it for 1-2 minutes, until it begins to turn golden-brown. Remove garlic.
  2. Add all the cheese and wine to the pan, stirring continuously.
  3. When cheese is half melted, add kirsch and keep stirring until all the cheese melts completely.
  4. Transfer to the burner on the table and serve the bread on the side.
  5. Eat the melted cheese by dipping pieces of bread, holding them with a long fork, and eating the cheese coated bread.


Season your fondue with pepper and grated nutmeg, if you wish. Salt is not needed as the cheese would have enough.

If you find the garlicky flavor too intense, omit the olive oil and rub the pot with the garlic to get a milder flavor.

To get a thicker sauce, mix 1-2 tsp cornstarch with the kirsch.

Other ingredients can be used to dip in the melted cheese. Baked ham or cooked vegetables -hard enough to keep in the fork despite the thick cheese - are some ideas.

4 servings
Preparation time
Cooking time
Total time
20 minutes

Swiss fondue