Fondue Recipes


Here are two classic fondue recipes that have always served us well! However, feel free to substitute any good melting cheese here. If you start with cheese you love, you'll end up with fondue you love! Serve with crusty bread and sliced green apples.

Traditional Swiss Fondue (serves 4 - 6)

  • 1.5 lb. Gruyere, grated - for a milder Fondue, 15 mo. Comte works great too!
  • .5 lb Appenzeller or Challerhocker (grated)
  • 1.5 Tbsp Cornstarch
  • 1.5 cup Dry white wine
  • 1 Tbsp Lemon juice
  • 1 clove garlic, peeled and cut in half
  • ¼ tsp. black pepper
  • 1 Tbsp Kirsch (optional)

"Moitie Moitie" (Half & Half) Fondue (serves 4-6)

  • 1 lb. Gruyere, grated
  • 1 lb Vacherin Fribourgeous, grated

  • 1.5 Tbsp Cornstarch
  • 1 - 1.5 cups Dry white wine
  • 1 Tbsp Lemon juice
  • 1 clove garlic, peeled and cut in half
  • ¼ tsp. black pepper
  • 1 Tbsp Kirsch (optional)

Method

  1. Mix cornstarch into grated cheese.  
  2. Rub bottom of pot with garlic clove.
  3. Heat pot on medium heat and add most of white wine.  Reserve some of the wine so that you can adjust consistency later on.
  4. When wine starts steaming, begin adding cheese.  As cheese melts, add more and be careful to not let it get too hot.  Add wine as necessary.
  5. When all the cheese has been added, add lemon juice and kirsch (if desired).
  6. Serve & enjoy!

Fondue Traditions

If a lady drops her bread in the fondue, she owes the man on her right a kiss. If a man has a similar mishap, he must fetch a round of drinks for the table.

When you reach the bottom of your fondue pot, you’ll be left with a crust of cheese known as “la religieuse” (the nun). Scrape it out and serve to your guests - it’s a delicacy!