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Swiss Cheese Fondue

Swiss Cheese Fondue

Brought to you by: The Cooking Book
    4 serving

Prep time:

Cook time:

Serves: 4

This is a dish designed to be shared; the term “fondue” refers to the vessel in which the cheese is melted.

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  • 1 large garlic clove, cut in half
  • 360ml dry white wine
  • 200g gruyère or a nutty cheese, grated
  • 200g Emmental cheese, grated
  • 2 tsp cornflour
  • 3 tbsp Kirsch, (or brandy)
  • 1 tbsp lemon , juice
  • 1 pinch black pepper, freshly ground
  • 1 baguette, large day-old, cut into bite-sized pieces


Step 1

Rub the cut side of the garlic clove around the inside of your fondue pot. Discard the garlic.

Step 2

Add the wine to the pot and bring it to the boil over a medium heat. Turn the heat down and add the cheeses in handfuls, stirring until completely melted.

Step 3

Mix the cornflour with the kirsch and lemon juice, and stir into the cheese. Cook on a low heat for 2–3 minutes, stirring, until the cheese is thick and creamy, then remove from the heat. Season to taste with pepper.

Step 4

If the mixture is too thin, add more cheese or stir in a little more cornflour, blended with wine. If it’s too thick, stir in a little warmed white wine.

Step 5

To serve, transfer the pot to a burner on the table. Stirring often, to keep the fondue smooth, spear the bread on fondue forks and dunk into the cheese.

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