Classic Swiss fondue

    This traditional Swiss fondue is made with Grueyere, Emmental and a good dash of kirsch. In true Swiss style, serve with bread, boiled potatoes and pickles. You can even serve with some dried meats on the side.

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    Serves: 8 

    • 225 to 350g (8 to 12 oz) Gruyere cheese, grated
    • 225 to 350g (8 to 12 oz) Emmental cheese, grated
    • 2 to 4 teaspoons plain flour
    • 1/3 to 1/2 dry white wine
    • lemon juice
    • 1 clove garlic, halved
    • black pepper
    • nutmeg
    • kirsch
    • To serve
    • cubed French bread
    • boiled new potatoes
    • cornichons and pickled onions

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

    1. Rub ovenproof dish with garlic.
    2. Grate cheeses into a saucepan. Add flour and wine, mixing well, and, if desired, a little lemon juice. Bring rapidly to boil, stirring all the time. When thoroughly melted season with pepper, nutmeg and a dash of kirsch.
    3. Pour into garlic rubbed dish and serve in a heatproof pot set over a warmer. Serve with cubed bread and/or boiled potatoes for dipping.

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