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authentic swiss fondue

★★★★★ 2
a recipe by
Susan Bickta
Kutztown, PA

I did extensive traveling in Europe during my adventurous youthful years (1970's and 80's). My all time favorite meal from those travels was Swiss Fondue made with Gruyere and Emmenthal cheese. I was so obsessed with this fondue that I bought myself an Oster Electric Fondue Pot when I became engaged so I could share this yumminess with my husband. This recipe is a slight variation from the cookbook that came with the fondue pot. It's truly a taste of Europe!

★★★★★ 2
serves 4-6
prep time 15 Min
cook time 10 Min
method Fondue

Ingredients For authentic swiss fondue

  • 1 clove
  • 2 c
    dry white wine
  • 3 Tbsp
    kirschwasser (distilled cherry liquer - not sweet!)
  • 3 Tbsp
  • 1/4 tsp
    baking soda
  • dash
    each of paprika, nutmeg and white pepper
  • 1 lb
    authentic swiss gruyere cheese (not processed), grated
  • 1/2 lb
    swiss emmenthaler cheese, grated

How To Make authentic swiss fondue

  • 1
    Rub the inside of the fondue pot with garlic clove, then discard.
  • 2
    Pour wine into fondue pot and heat on HIGH until bubbles start to rise to the surface.
  • 3
    Meanwhile, mix cornstarch and kirsch in a custard cup, set aside. Mix the baking soda and spices in another custard cup and set aside.
  • 4
    When wine is ready, add the grated cheeses by "thirds", stirring constantly after each addition until cheese is melted.
  • 5
    When mixture starts to bubble, stir the cornstarch mixture again and quickly add to the melted cheese. Stir constantly until mixture is thickened, about 1-2 minutes.
  • 6
    Reduce heat to MEDIUM and add the baking soda and spice mixture. Mix well. Be very careful at this point as the mixture will start to "foam up". Keep stirring and have guests start to dip their bread cubes in the fondue to keep pot from overflowing.
  • 7
    Serve with cubes of crusty "European" style bread for dipping. When cutting bread into cubes, try to cut so each cube has crust on it. This will prevent the bread from falling off of the fork and into the fondue.
  • 8
    HINT: try to have all ingredients "prepped" and ready to go. Once you start making the fondue, it cooks fairly quickly. Serve with sweet pickles, olives..... any kind of acidic side.
  • 9
    This fondue can also be prepared on your stovetop and then transferred to a traditional ceramic fondue pot and kept warm using "sterno". One of the "delicacies" from this dish is the small amount of melted cheese that is left in the bottom of the pot ..... it will start to brown and has a wonderful toasty, nutty flavor. So, try leaving a small amount in the bottom of the pot ..... let it brown .... and then fight with your guests about who gets to eat it!!!

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