Gruyere and Emmental fondue

    15 min

    This is the real deal, classic fondue as it's meant to be. Made with the traditional mix of Gruyere and Emmental cheeses, it's finished with kirsch for a kick!

    12 people made this

    Serves: 8 

    • 4 garlic cloves
    • 600g Gruyere cheese, grated
    • 600g Emmental cheese, grated
    • 1 litre dry white wine
    • 100ml kirsch
    • 1 day-old baguette, sliced or cubed
    • warm potatoes, cubed

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Rub the fondue pot with a clove of garlic. Chop the other cloves and add them to the fondue pot.
    2. Add the grated cheese and pour in the wine and kirsch. Melt the cheese over low heat, stirring constantly as if you were writing the number 8 with the spoon.
    3. Serve with thin slices or chunks of baguette, for dipping.

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