• Classic Swiss Fondue


By Andrew Zimmern

Made the traditional way with a mix of Swiss cheeses and white wine, this recipe couldn’t be any easier. I like to serve this dish with plenty of sliced sausage, roasted or blanched cauliflower, cubed crusty bread, and steamed new potatoes.

Classic Swiss Fondue


  • 1 garlic clove, peeled
  • 1 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 8 ounces cave-aged Gruyere cheese, grated
  • 8 ounces Emmentaler cheese, grated
  • 3 ounces Appenzeller cheese, grated
  • 4 teaspoons cornstarch
  • 2 tablespoons Kirsch
  • Fresh nutmeg, salt and white pepper to taste

Dipping suggestions

  • Bread cubes
  • Cooked chicken
  • Cooked knockwurst
  • Warmed weisswurst
  • Boiled new potatoes
  • Steamed green vegetables
  • Steamed cauliflower
  • Steamed carrots


Rub the inside of a heavy-bottomed pot with the garlic clove, discard the garlic.

Add the wine and lemon and bring to a simmer.

Add the cheese and cornstarch in 3 batches, being careful not to boil the cheese. Be sure the cheese is fully melted and incorporated before moving on to the next batch.

Add the kirsch and seasonings.

Pour into a fondue pot, over low heat and serve.

Like this recipe? You may also enjoy:

Recipe Finder

Related Recipes

Main Ingredients



Back to Recipes Page