Swiss Fondue

No ratings yet

Swiss Fondue

Swiss Fondue


  • 1 pound Emmenthaler cheese shredded
  • 3 tablespoons flour
  • Garlic clove halved
  • 1 1/2 cups white wine preferably Swiss Neuchatel or other dry, delicate white such as Chablis
  • 1 tablespoon lemon juice
  • 3 tablespoons Kirsch
  • Salt pepper and nutmeg


  • In a bowl dredge the cheese in flour. Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling. Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency. Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner. Serve with toasted bread cubes, either Swiss peasant bread or French or Italian.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.