Classic Swiss Fondue Recipe

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Classic Swiss Fondue

Vicki Butts (lazyme)


A traditional Swiss fondue is served with cubes of crusty bread, pickled vegetables such as small, sweet gherkins, and a glass of icy kirsch. Kirsch is the traditional spirit used to dissolve the cornstarch added to a classic fondue, but it can be replaced with vodka or regular brandy.

From Fondue It! by Silvana Franco.

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15 Min
15 Min


1 large
garlic clove
1 c
dry white wine
2 Tbsp
dry white wine
1 tsp
fresh lemon juice
7 oz
gruyere cheese, grated
7 oz
emmental cheese, grated
1 Tbsp
1 Tbsp
kirsch or brandy
salt and freshly ground white pepper


cubes of bread
pickled vegetables


1Halve the garlic clove lengthwise and rub the cut surfaces over the bottom and sides of the fondue pot. Add the wine and lemon juice and gently warm through.
2Stir in the cheeses and heat gently, stirring until melted, but do not let the mixture boil.
3In a separate bowl, dissolve the cornstarch in the kirsch, then stir into the fondue. Slowly bring to a boil, stirring, until thickened. Season to taste, then lower the heat. Serve with cubes of bread and pickles for dipping.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Eastern European
Other Tag: Quick & Easy