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Swiss cheese fondue recipe


Shake up your usual dinners with this simple recipe for Swiss cheese fondue. Your family and guests will be impressed with its delicious creaminess, and you’ll be surprised by how easy it is to make. So break out that old fondue pot and burner you got as a wedding gift all those years ago, and whip up this unique Swiss specialty.

Cheese fondue

Swiss cheese fondue

Serving size 4

The fondue can be enjoyed with just bread, or you can chop up salami, broccoli, cauliflower and zucchini to dip for an extra nutritional boost. This recipe is sure to be a hit with family and friends alike.


  • 8 ounces shredded Swiss Gruyere
  • 8 ounces shredded Swiss Emmenthal
  • 1 clove garlic, sliced in half
  • 1-1/2 cups dry white wine
  • 1 tablespoon cornstarch
  • 2 tablespoons kirsch (can substitute with gin)
  • 1 loaf sourdough bread or baguette, chopped into 1-inch squares
  • Any other ingredients you may want to experiment with dipping, chopped into 1-inch pieces


  1. Rub a cast iron fondue pot with garlic. Finely dice the garlic and leave it in the pot.
  2. Add the grated cheese and wine to the pot and place on a burner. Turn heat to low.
  3. Stir occasionally, allowing the cheese to melt slowly. Do not raise the heat too much, or the cheese will burn.
  4. Place the cornstarch and kirsch in a sealable container and shake well. It should form a liquidy paste that is free of lumps.
  5. Once the cheese has melted completely, you will notice it has settled into solid cheese on the bottom and liquid on top.
  6. Add in the mixture of cornstarch and kirsch, and stir vigorously. It may take some time to come together, so continue stirring. If you want a thicker fondue, you can add a little flour at this point, but otherwise, just let it come together naturally to form a runny cheese mixture.
  7. Place the fondue burner in the desired eating location and light it. Transfer the fondue pot to the burner and serve immediately.

Note: Ensure that each guest has a fondue fork. Advise them to enjoy the dish by placing a piece of bread on the fork with the crust side down. Scrape the crust along the bottom of the fondue pot before removing. They may also want to let each cheese-covered piece of bread cool on their plates before eating, as the fondue mixture can be quite hot.

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