Swiss Cheese Fondue

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2  cloves garlic
1  cup white wine
1/2  lb. Emmenthaler, grated
1/2  lb. Gruyere, grated
1  Tbsp. cornstarch
2  Tbsp. kirsch (cherry brandy)
 black pepper
 cubed day-old crusty bread


  1. Halve the garlic and rub the inside of a fondue pot.
  2. Add the wine and bring it to a boil over medium to medium-high heat.
  3. Add the shredded cheeses a little at a time, whisking it in. The cheese should melt quickly after contacting the wine.
  4. Dissolve the cornstarch in the kirsch, and add the mixture to the pot.
  5. Stir the bubbling cheese mixture for a few minutes, and season to taste with pepper and nutmeg.

At this point the fondue is ready. Remove the pot to the top of a fondue pot stand, over Sterno or liquid fondue fuel. Enjoy!

If the fondue is too thin, add a little more dissolved cornstarch. Make sure you whisk the mixture briskly so it doesn't burn at the bottom of the pot. Oh, and make sure you get a good, sturdy, stovetop-safe fondue pot, like an enameled cast-iron version, or you may end up with a broken fondue pot.

Andrew Ho (