Traditional Fondue is a glorious Swiss recipe of melted, flavored cheeses, wine, kirsch and spices. Bread cubes for recipes make it a great, fun recipe.  Fondue is a superb recipe for entertaining or simple suppers with friends or family.
Traditional Fondue

Traditional Fondue
Prep time
Cook time
Total time
Though this recipe calls for only bread cubes, you can also use lightly cooked broccoli, asparagus, cauliflower, or fresh fruit such as Granny Smith apple slices.
Recipe type: Main Course
Cuisine: Swiss
Serves: 4
  • 1 1/2 Cups grated Gruyere
  • 1 1/2 Cups grated Emmental
  • 1/2 Cup grated Appenzeller
  • 2 Tablespoons cornstarch or all-purpose flour; (to 3 Tablespoons)
  • 1 garlic clove; halved
  • 1 Cup dry white wine: preferably Swiss Fendant, Neufchatel or Dezaley (Chablis or Riesling also may be used)
  • 1 teaspoon fresh lemon juice
  • splash of Kirsch
  • freshly ground black pepper
  • 1 pinch ground nutmeg
  • crusty bread; cut large cubes
  1. In a medium bowl, combine Gruyere, Emmental and Appenzeller; toss with cornstarch. Rub the inside of a fondue pot with the garlic halves; discard garlic. Add wine; heat over medium heat until hot, but not boiling. Stir in lemon juice and kirsch.
  2. Add a handful of cheese at a time to the wine mixture. Stirring constantly with a wooden spoon, wait for each portion of cheese to melt before adding the next. Continue to stir until the cheese is completely melted, bubbling gently, and has the appearance of a light, creamy sauce. Season to taste with pepper and nutmeg.
  3. Remove pot from heat; place over an alcohol safety burner set on a table.
  4. Adjust burner flame so that the fondue continues to bubble gently.
  5. Serve with plenty of crusty bread cubes.

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