Classic Swiss Fondue

Classic Swiss Fondue Recipe

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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


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  • 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

How to Make Classic Swiss Fondue


  1. Halve 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.
  2. Stir in the cheeses and heat gently, stirring until melted, but do not let the mixture boil.
  3. In 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.

Printable Recipe Card

About Classic Swiss Fondue

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

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