Swiss Fondue


In Switzerland, there are no fancy fondues with mixings of salsa and cheddar cheese; instead, they use only the best gruyere cheese and bread available to make this simple meal. However, the swiss do have terms and conditions for eating this amazing dish; don’t drop your bread into the fondue or you will end up in the nearby lake and don’t drink water or anything carbonated while eating fondue. One should drink a white wine such as fendant or hot tea, otherwise you’ll end up with cheese balls wreaking havoc in your stomach.

Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes


  • Fondue pot and forks (I own a Calphalon Stainless Steel Fondue Set and have used it for years. It’s a great product, well worth the investment.)
  • 1 garlic clove, chopped
  • 3-4 cups Gruyère cheese, shredded
  • 2 tablespoons cornstarch
  • 1/2 – 3/4 cups dry white wine/Fendant
  • 1 lemon
  • 2 tablespoons Kirsch (clear-colored, cherry-flavored brandy/liquor)
  • Fresh ground pepper (I prefer using a pepper mill)
  • French bread
  • Cornishon or any small-sized pickles
  • Pickled onions


  1. In a small pot add 2 cups of water and 1 tablespoon of salt bring for 6-10 minutes to a boil. Check Drain and serve with fondue. Do this before you start making the fondue.
  2. Toss cheese with cornstarch and set aside
  3. Warm the fondue pot on a low flame. (Follow cooking directions for your fondue maker.)
  4. Rub garlic on all sides inside the pot for flavor then discard garlic.
  5. Add the dry white wine (Fendant) and a squeeze of lemon. Heat till warm.
  6. Add cheese mixture and continue to stir.
  7. Add Kirsch and continue to stir. At this point, the fondue should look like ribbon and have a glossy shine.
  8. Serve while continuing to stir in pot over a flame.
  9. Serve with crusty bread, cut into 2” cubes, and/or boiled potatoes. Dip bread into fondue and serve with Cornishon pickles and pearl onions on the side. Grind fresh pepper on the cheese as it comes out of pot.
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About Debbie

Influenced by my passion for cooking and entertaining, I wrote TASTOSTERONE: The Best Cookbook for Men to provide men with a road map of supplies, tips and recipes for navigating around the kitchen. Guys... get cooking!

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