Cheese fondue

Cheese fondue


5 people made this

About this recipe: A Swiss dish that is simple to make and tastes fab. This version uses Gruyere and vacherin cheese. Serve at formal or informal dinner parties, as a starter or main course.


Serves: 4 

  • 1 garlic clove, halved
  • 400g Gruyere cheese, diced
  • 4 teaspoons cornflour
  • 350ml dry white wine
  • 1 teaspoon lemon juice
  • 400g Vacherin cheese, finely diced
  • 250ml kirsch (to taste)
  • freshly ground white pepper
  • 1 long baguette, diced

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Rub the fondue pot with the clove of garlic.
  2. Mix the Gruyere with cornflour. Add to the fondue pot with white wine and lemon juice. Bring to the boil, stirring, until the cheese has melted.
  3. Reduce the heat. Add Vacherin to the pot and gently heat until completely melted. (The mixture should not boil or simmer).
  4. Season with cayenne pepper and kirsch to taste. (Add the kirsch slowly as it is quite strong.) Keep warm on the fondue heater and serve with diced baguette.

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Reviews (1)


This was my first swiss fondue and I followed the recipe as it was written here, perhaps to closely. Although the instructions say to add the the cherry brandy to taste, I just added the 250ml which was way too much. The fondue was dark pink and watery, I had to add more cheese and flour. It was good but you could taste the brandy too much. Some of the people at the table liked the boozy flavour tbh, but next time I will just add it little by little. Perhaps 250ml was a typo as the picture of the cheese is not the pink colour that it ends up with that much cherry brandy. Other than that, great cheeses and I will try it again! - 17 Jun 2012

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